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West Indies Pollo Criollo (Creole Chicken)
Prep: 20 min Cook: 1 hours Servings: 4by myra byanka510 recipes>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." Ingredients
- 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
Directions
- Place marinade ingredients in a plastic bag. Add chicken. Marinate chicken 4-6 hours.
- Discard marinade.
- 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.
- Pour off oil, saute onion, jalapeno, and shallots until translucent, then add garlic. Saute one more minute. Add all other ingredients, stir.
- Add chicken, cover, cook 30 more minutes, turning occasionally.
- Serve with rice, noodles, or potatoes.
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