Pollo Al Colmao Cuban Chicken Stew With Olives Recipes

POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)

Steps:

• Heat the oven to 350 degrees F.
• 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.
• 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.
• 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.
• Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
• Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
• 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.
• 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.
• 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.

CUBAN CHICKEN STEW (GUISADO DE POLLO)

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

CUBAN CHICKEN STEW

Steps:

• Rinse chicken pieces and pat dry.
• Cut breast halves, if used, in half crosswise.
• Heat oil in a wide frying pan over medium heat.
• Add chicken, 4 or five pieces at a time (do not crowd).
• and cook until well browned on all sides.
• Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
• When all chicken is browned, pour off and discard all but 2 T of the drippings.
• Add onions and bell peppers to drippings in pan.
• Cook, stirring often, until onions are soft but not browned.
• Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
• Cook, stirring often until sauce comes to a boil.
• Boil gently, uncovered for 5 minutes.
• Peel potatoes, if desired, and cut into quarters.
• Add to chicken with raisins and olives.
• Pour sauce over chicken.
• (At this point, you may cover and refrigerate for up to a day).
• Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
• Stir in peas.
• Insulate to transport hot.
• Offer salt to add to taste.