Pollo Al Colmao (Cuban Chicken Stew With Olives) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This wonderful recipe is from El Colmao in Koreatown, Los Angeles, California. The restaurant serves the chicken with rice and black beans. Ingredients:
2 tablespoons vegetable oil, divided |
2 teaspoons vegetable oil, divided |
1/2 large onion, sliced thinly into half-rings |
1 large onion, chopped, divided |
3 garlic cloves, thinly sliced |
3 lbs chicken pieces |
1 3/4 teaspoons salt, divided |
1/2 teaspoon white pepper, divided |
3/4 cup dry white wine, divided |
1 tomato, seeded and chopped |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1/4 cup sweet peas |
1 teaspoon paprika |
1/4 cup chili powder |
1 cup green olives, pitted whole |
Directions:
1. Heat the oven to 350 degrees F.
2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
3. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
4. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
5. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
6. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
7. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
8. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
9. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.
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