Pollo Criollo (Dominican Chicken)
- Total Time
- 1 hour 30 minutes, plus 3 hours' marination
- Rating
- Notes
- Read community notes
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Ingredients
- 3cloves garlic, minced
- ¼teaspoon nutmeg
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 1tablespoon cider vinegar
- ½cup dry white wine
- 3tablespoons olive oil
- 13½-to-4½ pound chicken, cut up
- 1cup flour seasoned lightly with salt and freshly ground black pepper
- ½cup olive oil
- 1large onion, minced
- 2shallots, minced
- 3cloves garlic, minced
- 1cup tomato puree, or crushed stewed tomatoes
- ½cup green olives, chopped
- 1tablespoon sun-dried tomatoes, chopped
- 1tablespoon capers, rinsed
- Salt and freshly ground black pepper to taste
For the Marinade
To Finish the Dish
Preparation
- Step 1
Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
- Step 2
Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
- Step 3
Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
- Step 4
In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
- Step 5
Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.
Private Notes
Cooking Notes
A good marinade with cider vinegar. I added a few fennel seeds as well.
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