Esta es una exhibición prevé de cómo se va ver la receta de 'West Indies Pollo Criollo (Creole Chicken)' imprimido.

Receta West Indies Pollo Criollo (Creole Chicken)
by myra byanka

West Indies Pollo Criollo (Creole Chicken)

This dish is from the Dominican Republic, contains a hint of nutmeg, and is simply good.

Best refrigerated overnight.

Recipe, tweaked, from "The New York Times."

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: La República Dominicana Dominican
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: rice, buttered egg noodles, buttery mashed potatoes

Ingredientes

  • Marinade:
  • 4 cloves garlic mashed
  • 1/4 tsp. nutmeg
  • 1/2 cup dry white wine
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbs. vinegar
  • 3 tbs. olive oil
  • 4 lbs. chicken pieces
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. paprika
  • 1/2 cup olive oil
  • Sauce:
  • 1 minced onion
  • 2 shallots
  • 4 cloves garlic
  • 1 jalapeno, seeded, chopped
  • 1 cup tomato puree or mashed, stewed tomatoes
  • 1/3 cup olives, pitted (I use manzanillas)
  • optional: 1 tbs. sundried tomatoes, sliced thin
  • 1 tbs. small capers
  • chicken broth (Use some if using canned stewed tomatoes to thin sauce a bit.)
  • pinch dry thyme
  • bay leaf
  • salt and pepper to taste

Direcciones

  1. Place marinade ingredients in a plastic bag. Add chicken. Marinate chicken 4-6 hours.
  2. Discard marinade.
  3. Add salt and pepper to flour. Lightly flour chicken pieces, fry them ten minutes on each side in a dutch oven or large pot, remove to a platter.
  4. Pour off oil, saute onion, jalapeno, and shallots until translucent, then add garlic. Saute one more minute. Add all other ingredients, stir.
  5. Add chicken, cover, cook 30 more minutes, turning occasionally.
  6. Serve with rice, noodles, or potatoes.