The social network that celebrates Latin food
1-3 pound chicken, cut into pieces
2 tablespoons canola oil
2 tablespoons sugar
Juice of 1 lime
1 medium onion, cut into small cubes
2 Roma tomatoes, seedless, cut into small cubes
4 garlic cloves, finely chopped
2 small carrots, 1 cut into small cubes; 1 sliced
2 celery stalks, rinsed and cut: 1 into small cubes, 1 in thin slices
1 teaspoon fresh thyme
1 bay leaf
2 tablespoons tomato paste
½ cup (4 ounces) Chardonnay wine
1 cup (8 ounces) commercial chicken broth
5 small red potatoes, cut into eighths
7 dried plums (prunes), pitted, finely chopped
2 tablespoons raisins
2 scallions, for garnish, finely chopped
1. Place chicken in a plastic or glass pan and sprinkle thoroughly with lime juice. Dry with paper towel. Add salt and pepper to taste.
2. Add oil and sugar to a heated heavy-bottomed saucepan. Cook at medium-low heat until sugar starts to caramelize.
3. Add chicken pieces and brown for 3-4 minutes on each side.
4. Add onion, tomato, chopped garlic, cubed carrots, cubed celery, thyme, bay leaf and tomato paste. Cook for 5 minutes.
5. Add wine and let the alcohol evaporate at medium heat for 5-6 minutes. Add chicken broth, cover and cook for 10 additional minutes. Adjust seasoning.
6. Add potatoes, prunes, carrots, celery and raisins. Mix and cook for 10 minutes. Serve in a casserole dish and garnish with scallions.
Above, the chicken is rich in flavor from stewing in the pot. Below, serving with white rice.
Watch the video of this recipe: http://bcove.me/q5o1dna3
Other recipes by Denisse:
The Mexican Tamale: A Delight for the Palate
Pastelón de Plátano Maduro (Puerto Rican Lasagna)
Polvorosa de Pollo (Chicken Pot Pie)
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Paella Mixta (Mixed Seafood Paella)
Flan de la Abuela (Grandma's Flan)
Shrimp Asopao with Pigeon Peas