Pollo al Colmao
Pollo al Colmao
Rating: (1 rated)
Recipe Yield: Total time: 1 1/2 hours | Serves 6 to 8
2 tablespoons plus 2 teaspoons vegetable oil, divided 1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided 3 cloves garlic, thinly sliced 3 pounds 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 chile powder (type can vary, use heat to taste) 1 cup pitted whole green olives, or to taste

Step 1 Heat the oven to 350 degrees.

Step 2 In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and saute, 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.

Step 3Sprinkle 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.

Step 4Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.

Step 5To 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.

Step 6Stir 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.

Step 7Reduce 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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