Pollo / Chicken

Pollo en Cunete
Chicken in a Clay Pot

The traditional way to prepare
this dish is in a clay pot
covered with a layer of masa.
Small bits of the masa
would break off and thicken the sauce.
This modern version is simpler to prepare.

1 whole chicken, about 3 lbs.,
cut into serving pieces
1 clove garlic, crushed
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
2 tablespoon corn oil
20 small new potatoes
3/4 cup red wine vinegar
1/3 cup olive oil
2 teaspoons salt
6 bay leaves
2 tablespoons each ---
dried thyme and marjoram
2 chiles serrano (optional)

Rub the chicken with the
garlic, salt and pepper
and refrigerate for 2 to 4 hours.
In a large skillet, heat the corn oil,
sauté the chicken briefly
and transfer to a cazuela or large pot.
In the same oil,
lightly brown the potatoes,
remove and set aside.
Add the vinegar to the skillet
and bring to a boil,
scraping up browned bits
from the bottom of the skillet.
Pour through a strainer over the chicken.
Add the olive oil, salt, bay leaves,
thyme and marjoram to the chicken pot.
Bring to a boil over high heat
and then reduce the heat.
Uncover and stir about every ten minutes.
After 35 minutes, uncover,
correct the seasonings to taste
and add the potatoes and chiles.
Cover and cook over low heat
until the potatoes are tender,
about 15 minutes.

Recipes Archive
Chiles
Salsa Recipes
Go To Main Page