Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 1/2 lb chicken parts salt
- 6 x peppercorns
- 1 whl clove
- 1 x 1 1/2 in pie cinnamon
- 1 Tbsp. sugar
- 1/4 c. dry sherry
- 3 x garlic cloves chopped
- 1/4 c. vinegar
- 1 lrg white onion thinly sliced
- 2 med tomatoes peeled and sliced
- 1 sm apple, peeled cored and thickly sliced
- 1 sm pear, peeled cored and thickly sliced
- 2 x bay leaves
- 1/8 tsp thyme
- 1/8 tsp oregano
- 1/4 c. vegetable oil
- 1 x plantain peeled and sliced
- 2 Tbsp. capers liquid removed
- 15 x green olives pitted halved
Direcciones
- SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 tsp. salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit.
- Add in the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mix. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 min longer, or possibly till the chicken is tender and some of the juices have been reduced. Throw away bay leaves.
- FOR THE GARNISH: Heat the oil and fry the plantain slices till deep golden. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 6 servings | |
| Calories 673 | |
| Calories from Fat 399 | 59% |
| Total Fat 44.48g | 56% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.23g | |
| Cholesterol 173mg | 58% |
| Sodium 280mg | 12% |
| Potassium 731mg | 21% |
| Total Carbs 20.52g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 12.28g | 8% |
| Protein 44.2g | 71% |
