 |
Stewed Chicken(Pollo Estofado) 1911*
* Exported from MasterCook *
Stewed Chicken (Pollo Estofado) 1911*
Recipe By : Leilah Bernstein, LA Times 07/29/98(wed)
Serving Size : 4 Preparation Time :2:00
Categories : Poultry !Editing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- 3.5 to 4 lbs
salt and pepper
3 green bell peppers
1 large onion -- peeled
2 large tomatoes
2 tablespoons lard or shortening
1 cup red wine
3 tablespoons sugar
1/2 cup seeded raisins
1/4 cup whole olives
1/4 teaspoon ground cloves
2 cups water -- plus
3 tablespoons water
2 tablespoons flour
Season chicken with salt and pepper to taste inside and out.
Hold bell peppers over flame of gas burner or broil in oven until skins
blister. Remove skins and seeds. Chop bell peppers, onion and tomatoes.
Melt lard over medium-high heat in 4-quart pot. When hot, put chicken in
pot and turn to brown on all sides, 5 to 6 minutes. Add chopped onion,
tomatoes and bell peppers and cook, stirring, 4 minutes.
Add wine, sugar, raisins, olives, cloves and salt and pepper to taste and
stir to mix well. Add 2 cups water and stir. Cover and cook over low heat
until juices run clear when chicken is pricked with fork, about 45 minutes.
Check liquid during cooking and add more hot water if needed.
Remove chicken to hot platter. Combine 2 tablespoons flour with 3
tablespoons water and stir into pan juices. Bring to boil and cook,
stirring, until thickened, 2 to 3 minutes. Pour over chicken and serve.
[4 servings. Each serving: 701 calories; 420 mg sodium; 152 mg cholesterol;
39 grams fat; 39 grams carbohydrates; 40 grams protein; 1.32 grams fiber.]
Notes: This cousin of a French etouffee cooks in a flavorful sauce.
SOURCES: Recipe contributed by Mrs. L. Breuners of Oxnard. Taken from LA
Times Cookbook #4, June 25, 1911; reprinted in article "Easy Cal-Mex
Fusion," By Leilah Bernstein !We got this recipe from the LA Times.
Mastercook editing by kitpath@earthlink.net
- - - - - - - - - - - - - - - - - -
|
|
