Recipe: Pollo A La Ana | Venezuelan Creamy Chicken

This recipe is one of my favorites. Not only because it is delicious, but because it was one of the very first recipes I learned how to prepare by heart. The name is in honor of my grandmother Ana Cecilia Sandoval de Ojeda. Even though she claims that we have all taken the recipe and changed it and improved up on it in our own way, she is still the main inspirational source for the original recipe, and many other recipes featured in my blog. This isn’t really a traditional Venezuelan recipe that everyone knows about, but it is definitely a big part of my life and memories of my childhood in Venezuela.

I first tried this delicious creamy chicken recipe when I was a kid and I used to visit my grandparents’ home almost every weekend. Sometimes I was dropped off at their house after school, too. And when I was lucky, I would eat my grandma’s creamy chicken for lunch. She would usually serve it with rice, some vegetables and baked plantains on the side. But the plate wasn’t ready until she poured some of the creamy sauce on top of my rice.

When I moved from Venezuela to the US, I sure missed my family and all the Venezuelan food I was so used to eating. I moved in with my aunt and my cousin. Life in the US was very different and we were always in a hurry, working and going to school at the same time. No one really had time to cook. However, we decided we needed to start cooking and eating home-cooked meals. My cousin and I, college students and part time employees, didn’t really know our way around the kitchen. We could make arepas, sandwiches, salads, eggs, and… that was pretty much it. One day we decided we needed to learn how to cook more complicated dishes and we both remembered our favorite creamy chicken, and we decided to give it a shot. We called grandma and our aunt for their recipes, but they gave us the basic steps and no measurements to go by, assuming these grown women should already know their way around the kitchen. After a couple of attempts and tweaks, and even after one time Whooper (my cousin’s dog) stole one of our chicken breasts, we finally nailed and perfected our own version of the creamy chicken. We served it with rice, plantains, and my now famous (don’t really know why) broccoli and cauliflower au-gratin. After a couple of times, our dish became popular in the family and we would be requested to prepare it at least once a month. We also prepared it when we had our boyfriends (at the time) come over for dinner, bragging about our cooking skills, as if we knew how to prepare any other complicated dishes. We even prepared it once for my (now) husband, and he loved it, even though he doesn’t care for chicken and he doesn’t like mushrooms.

Last time my grandmother came to the US, I invited her over to our place for a day of cooking. That day she taught me how to prepare the best tequeños ever, and I also asked her to show me how SHE makes the original version of this creamy chicken. She made it and showed me, but she wanted to include the changes and additions all of us in the family had made to the recipe, and it came out to be the best version of the creamy chicken I have ever had.

A couple of weeks ago, she was in a rush, and she didn’t have time to go through all her recipes, so she decided to just call me and ask me for the recipe. This particular moment in time, when my grandmother, my inspiration in the kitchen, my mentor, had called ME for a recipe, was the moment I felt like a real woman.

Therefore, I dedicate this one to my grandmother, Ana Cecilia Sandoval de Ojeda, with all my love.

What you need:

- 4 Chicken Breasts
- 1 Tablespoon Olive Oil (Extra Virgin if preferred)
- 1 Tablespoon Worcestershire Sauce
- ½ Teaspoon Soy Sauce
- 1 Teaspoon Adobo Seasoning (without Pepper)
- ¼ Onion (chopped in small pieces)
- 1 or 2 Garlic Cloves
- ½ Cup Sliced Mushrooms
- ½ to 1 Cup White Wine
- 1 Cup Heavy Whipping Cream
- 3 to 4 Shallots (optional)*
- 2 Tablespoons Chopped Cilantro (optional)*
- 1 Teaspoon Ground Nutmeg (optional)*
- ¼ Cup Sliced Almonds (optional)*

Preparation:

1. First wash the chicken breasts and dry them thoroughly. You can filet them in half (my grandma prefers it this way), you can cook them whole, or you can make your life easier and buy the thin ones instead (just buy double the amount – so 8 thin ones instead of 4 whole ones).

Filete Breasts

2. Season the chicken breasts with the olive oil, Worcestershire, soy sauce and adobo. Make sure to get it on both sides. It’s easier if you use a bowl for this step.
3. Leave the chicken breast to soak in all those flavors, and in the meantime cut the shallots and the onions, and begin to sauté them along with the minced garlic on a pan.

Chop Onions and Shallots

4. Add the chicken to the pan and begin to sauté them as well, because they will take a bit to cook thoroughly.
5. After the chicken is partially cooked, add the mushrooms and cilantro, and continue to cook for about 5 more minutes.

Slice Mushrooms

6. Add the wine to the pan and let it cook at medium heat.
7. When the chicken breasts and the mushrooms start to brown and there is little wine left, you can add the heavy whipping cream and let it cook for a while to mix all the flavors together. NOTE: Don’t let it cook for too long, or the sauce will start to become too thick.

Cook At Medium Heat

8. At this point, you can add salt and pepper to taste (if needed), along with the ground nutmeg and almonds.
9. Serve hot with rice, vegetables and plantains.

Pollo A La Ana / Venezuelan Creamy Chicken

*All the optional ingredients are the result of all of us changing and trying to make the recipe our own.  No matter which one you decide to include or leave out, this creamy chicken will surely be a favorite in your home.

¡Buen Provecho!

Recipe: Pabellón Criollo

The “Pabellón Criollo”, it the most traditional Venezuelan dish after the Arepas.  Pabellón is a word for “pavilion”, but it can also mean the national flag, an ensign, or even a tent.   The Pabellón Criollo, the traditional Venezuelan dish is made up of shredded (or pulled) beef, black beans, rice and fried plantains, as the most basic version of it.   Some people, depending on the part of the country, also add a plain arepa on the side, some avocadoes, some delicious grated white cheese and even a fried egg.  When fried plantains are added, it is known as the “Pabellón con Baranda”.

This dish is our national dish, but it originated in Caracas, the capital city.  People believe this dish is closely related to Venezuelan history and our miscegenation.  This is reflected on the colors of each main component in the dish, black beans, white rice and brown beef.  These three colors symbolize the union of the three races: African, European and indigenous.

We can find Pabellón Criollo in any part of the country, and we even use it to fill our empanadas and arepas.  But we only use the black beans, beef, and plantains to fill those.

Recipes for main components:

- Carne Mechada (Venezuelan Shredded/Pulled Beef)
- Caraotas Negras (Venezuelan Black Beans)
- Arroz Blanco (Venezuelan White Rice)
- Tajadas (Venezuelan Fried Plantains)

Preparation:

1. Make sure you soak the black beans overnight!
2. Prepare the shredded/pulled beef first, as this will take the longest to cook (4 hours).
3. When the beef has been cooking for about 1½ to 2 hours already, begin to cook the black beans (this will take 2 hours).
4. Proceed to remove the beef from the boiling water.  Shred/pull the beef and continue cooking as directed on the recipe (adding the sofrito and stir frying it).
5. Proceed to finish the black beans recipe as well.
6. Set the beef and beans aside, and begin cooking the rice.
7. Make the plantains while the rice is cooking.
8. Finish the rice and the plantains.
9. Serve all together.

Pabellón Criollo Venezolano

Pabellón con Baranda

Tip

- For a fancier presentation of this delicious dish, you can create a Pabellón Criollo tower:

1. Place an oiled pastry ring in the middle of the plate.
2. Add a layer of rice, a layer of black beans, and a layer of beef in equal parts (about one third of the rings height).
3. Top with plantain circles, alternated with cheese or avocado.
4. Decorate with herbs.

Pabellón Criollo Tower

Pabellón Criollo Fancy

¡Buen Provecho!

Cool Tool Thursday

Today’s Kitchen Tool is:

La Tostonera

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One of those tools that you only use once, when making something in particular.   Unless you can find some other use for it.   However, this Venezuelan cooking tool or utensil is perfect for making Venezuelan Tostones.   All you have to do is place the plantain slices in the pre-cut whole inside the Tostonera, and it will flatten them to the famous Tostones shape without pressing too hard.   Also, it is very popular as a Mother’s Day gift.   I remember making one at school for her.   The school provided the wooden components and we assembled it, stained it and decorated it to give to our moms on Mother’s Day.

The Hispanic Houseware Brand IMUSA sells Tostoneras (Wood Plantain Press), and I have seen them at several Publix stores hanging in a display close to the plantains.   You can also find IMUSA Bamboo Tostonera at Macy’s on sale for $6.99.   At Kmart for $4.99.

Recipe: Plátanos Dulces (Sweet/Caramelized Plantains)

Sweet or Caramelized Plantains are delicious.   We usually serve them either as a side, yes a side, or as dessert.

Ripe Plantain

Ingredients

- 1 Ripe plantain
- ¾ Cup vegetable oil (for frying)
- ½ Cup Water
- 2 Tbsp. Sugar
- 1 Tsp. Cinnamon Powder

 

Preparation

1. As always, cut the two ends of the plantain, and make a cut down the side through the skin only, to peel the skin off.

Cut Ends

Peel Skin

2. Cut in slices of about 0.25” each.   You can slant them if you wish.

Cut in Slices

3. Fry the plantains about 2 to 3 minutes on each side with enough hot oil.

Fry

4. When the plantains are browned, remove them and lay them on paper towels to remove the excess oil.

Remove Excess Oil

5. Place the plantains in another pan at medium heat; add the water, the sugar and the cinnamon.
6. Let the water boil, and it will start to turn into a caramelized and sticky mixture.

Caramelize

7. Once you reach this consistency, serve and enjoy.

Platanos Dulces

***Some people also make this recipe with bananas, almost overripe bananas.

¡Buen Provecho!

Recipe: Plátano Horneado (Oven Baked Plantain)

Oven baked plantain is one of my favorite ways to eat plantains.   My grandmother used to serve it as a side for lunch with butter and Queso Blanco on top.   This recipe uses ripe or overripe plantains, which will turn very sweet and soft while in the oven and with a golden outside that might be a bit crispy depending on how long you cook it.   You can serve it plain, with butter, with Queso Blanco, or anything else you can come up with.

Overripe Plantain

Ingredients
- 1 Ripe or overripe plantain
- Butter
- Wax Paper / Parchment Paper

 

Preparation

1. Preheat the oven at about 350 to 375ºF.
2. Cut the two ends of the plantain, make an incision down the side cutting the skin only, and then peal the skin off (It should be easy to peal, the skin just come right off).

Cut Ends

Remove Skin

3. Cut a large enough piece of wax or parchment paper, and if you wish coat with butter.   You can also coat the plantain itself with butter.   You don’t need to wrap in wax paper, you can simply place on a backing sheet if you wish, or even cook it in its own skin.   My grandma did it with wax paper, so that is how I’m doing it here.

Prep Wax/Parchment Paper & Butter

Coat with Butter

4. Wrap the plantain with the wax paper like a candy wrapper, and then place on a baking sheet.

Wrap Plantain

5. Bake the plantain for about 30 minutes, but turn it on each side so it cooks evenly. It should come out a bit “burnt” looking.

Remove Paper

6. Take the plantain out when it’s done, and then make a cut down the side and then fill with whatever you wish.

Platano Horneado (Oven Baked Plantains)

7. I made three different types with just one plantain; Queso Blanco and butter, plain with butter, and honey and butter.

Baked Plantain with White Cheese and Butter

Baked Plantain with Butter

 

Baked Plantain with Honey and Butter

¡Buen Provecho!

Recipe: Venezuelan Tajadas (Fried Plantains)

Tajadas are slices of plantains that are fried.   They are served usually as a side, and they are also used to make other dishes like plantain desserts.   They are also a part of the traditional Venezuelan dish, the “Pabellón Criollo”.

Ripe | Yellow Plantain

Ingredients
- 1 Ripe/yellow plantain
- 1 Cup vegetable oil – or as needed (for frying)
- Paper towels

Preparation

1. Pour the vegetable oil in a large enough pan and turn on the stove to medium heat, so the oil starts heating up while you prepare the plantains.
2. Cut the two ends of the plantain and make an incision with a knife along the side.

Cut Ends

3. Remove the skin.

Remove The Skin and Cut In Half

4. Cut the plantain in half.   You can make a straight/down the middle kind of cut, like I did here, or a slanted cut to have more oval like tajadas instead of what I did, which are more rectangular Tajadas. If you cut them in the slanted way, they look better, but the flavor is the same. Check out the slanted ones here (text is in Spanish, though).
5. Now make about 4 slices out of each side of the plantain by slicing them sideways, to form slices of about 0.25 – 0.75 inches.   Don’t make them thicker than that.

Make Slices

6. Lay the plantains on the frying pan and begin to fry them until they are golden brown, turning them if necessary, to fry both sides equally. It took me about 2 minutes per side.

Fry the Plantain Slices

7. Remove the tajadas from the pan one by one and lay on top of a paper towel to remove the excess oil.

Remove Excess Oil

8. Serve and enjoy!

Venezuelan Tajadas

*One plantain makes about 8 Tajadas (depending on how thick you slice them).   This is a good serving for just 2 people.

¡Buen Provecho!

Recipe: Venezuelan Tostones

Tostones are one of my favorite ways to eat plantains.   It is also one of the most common ways to eat unripe plantains, and easy to make as well.   Because they use green plantains, the texture of Tostones is dry and hard, and their flavor is salty.   The simplest way to serve these plantains is sprinkled with salt, but you can treat them as appetizers, like little disk-dish for other toppings such as cheese, mojo, salsa, Guasacaca, salads, butter, lemon juice and much more.   Usually they are served as a side dish in other Venezuelan dishes with sprinkled salt on top.   Then as you eat the rest of your shredded beef, rice, black beans, avocado or such, you can use them as a cracker to pick up other main components of your dish.

Ingredients

Ingredients
- 1 unripe/green plantain
- 1½ cups of vegetable oil (enough for frying)
- 1 cup of water
- Garlic Powder (or 2 garlic cloves)
- Salt
- Olive oil
- Tostonera
- Bowl

Tostonera

Preparation

1. Add the oil to a small frying pan and heat it up on high temperature.
2. Mix the salt and garlic with the cup of water in a bowl, to create salty and garlicky water.
3. First cut the top and bottom of the plantain, just the tip.   Then cut a slit from top to bottom through the skin, until you touch the pulp.   Use a little bit of olive oil on your hands to separate the pulp from the skin, so that you avoid the pulp from blackening quickly.

Cut Tips and Slit

Remove Skin

4. Now cut the entire plantain in rounds of about half an inch each.

Cut In Circles

5. Fry the plantain rounds about 2 minutes on one side.   Then turn and continue frying another 2 minutes on the other side.

Fry

Turn

6. Carefully remove the plantain from the pan and lay them on top of some paper towels to soak up the excess oil. Do not turn off the stove just yet.

Lay on Paper Towels

7. Now you will flatten the rounds in to the famous “Tostones” shape.   You can do this easily with a “Tostonera”, which is simply a wooden press created specifically to make Tostones.   But if you don’t have one, you can use a mallet or the bottom of a plate.   Make sure you don’t press too hard or the tostón will break.   Leave them at about ¼ of an inch thick.

Flatten Plantain Rounds with Tostonera to form Tostones

Repeat with each plantain round

8. Dip each tostón in the salty/garlicky water mixture and then place them back in the pan to fry them a bit more.

Dip in Salt/Garlic Water

9. Once golden take them out and lay them again on paper towels to soak up the excess oil.

Fry a second time and remove excess oil with paper towels again

10. Sprinkle with salt and serve.

Serve Hot & Sprinkle with Salt

* 1 plantain makes about 10 Tostones (depending on how long the plantain is and on how thick you slice it).

Venezuelan Tostones

Venezuelan Tostones

¡Buen Provecho!