Recipes
Welcome to the Arbela Recipe Hub! Here, you'll find a collection of delicious recipes featuring our kitchen products—plus links to helpful recipe videos to guide you along the way.
Yaroa De Pollo
Ingredients
- For the Chicken:
- 1 lb chicken tenderloins
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ chicken bouillon cube
- 1 packet Sazón con Achiote
- 1 tsp garlic paste
- 1 tbsp sofrito
- Juice of ½ lime
- ½ green pepper, chopped
- ½ red onion, chopped
- For the Fries:
- 4–5 medium potatoes, peeled and cut into fries
- Oil, for frying
- ½ tsp oregano (optional)
- ½ tsp paprika (optional)
- Salt, to taste
- For the Topping:
- Fresh mozzarella slices
- Shredded cheddar cheese blend
- Ketchup and mayonnaise
Instructions
- Cut the potatoes into fries and place them in a bowl of cold water with ice. Let them sit for a few minutes, then drain and pat dry thoroughly with paper towels.
- Pour oil into your Arbela Stainless Steel Fryer Pot, filling it halfway. Place the instant-read thermometer into the oil and heat it to 175°C. Fry the French fries in batches until golden and crispy. Place the fries on the drain rack to remove excess oil, then transfer them to a bowl and immediately season with oregano, paprika, and salt.
- Once done, filter the oil using the Arbela Grease Strainer and store it for next time.
- Season the chicken with the listed ingredients and cook it in a bit of oil until lightly browned. Add some water and let it cook through until tender. When most of the water has evaporated but a little remains, shred the chicken and add the chopped green pepper and red onion. Sauté everything together until fragrant and coated in the remaining sauce, then set aside.
- Preheat the oven to 350°F. In a baking dish, spread a layer of ketchup and mayonnaise, then add a layer of fries followed by a little more ketchup and mayonnaise. Top with the shredded chicken mixture, sprinkle shredded cheddar over it, then add slices of mozzarella and a final drizzle of ketchup and mayonnaise on top. Bake for 10–12 minutes, until the cheese is melted and bubbly.
- Serve hot—melty, savory, and full of Dominican flavor. 🧡
Notes
*Season to taste, adjusting ingredients as needed*
Chicharrón De Pollo
Ingredients
- Chicken Marinade:
- • 1 packet Sazón
- • 1 tsp garlic powder
- • 1 tsp garlic paste
- • 1 tsp black pepper
- • 1 tsp adobo
- • 1 tsp oregano
- • 1 tsp salt
- • 1 tsp smoked paprika
- • Juice of half a lime
- • 1–2 tbsp sofrito
- • Hot sauce (optional)
- Flour Coating:
- • 1 1/2 cups flour
- • 1/2 cup cornstarch
- • 1 packet Sazón
- • 1 tsp adobo
- • 1 tsp garlic powder
- • 1 tsp salt
- • 1 tsp smoked paprika
- • 1 tsp black pepper
Instructions
- Wash chicken tenderloins with vinegar and lime, rinse, and place in a bowl. Cut each tenderloin in half. Add all marinade ingredients and mix until fully coated. Marinate for at least 30 minutes or overnight for best flavor.
- In a separate bowl, combine all flour coating ingredients. Coat each piece of marinated chicken evenly in the seasoned flour mixture, shaking off any excess.
- Pour oil into your Arbela fryer pot, filling it halfway. Heat the oil to 350°F using the built-in thermometer. Carefully lower the chicken into the oil in batches and fry until golden brown and crispy (about 3–4 minutes per side). Place the fried chicken on the detachable oil drain rack.
- Peel green plantains and cut into 1-inch pieces. Fry until lightly softened, about 4–5 minutes. Remove and flatten. Return to the Arbela fryer pot and fry again until crispy and golden. Sprinkle with salt.
- Serve the crispy chicharrón with hot tostones, lime wedges, and optional mayo-ketchup sauce. Perfect Dominican comfort food. 🧡
Notes
*Season to taste, adjusting ingredients as needed*