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 "This festive dish from El Salvador
is without a doubt the most clever and delicious way to stew
a chicken. It's got a lot of the same ingredients as the traditional
arrow con pollo, except in this case the rice is cooked separately
from the chicken." - Submitted by Dotty B.
Chicken
in Wine Sauce
-
- 1 chicken, cut up
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3/4 cup dry red wine
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire
sauce
- 1 teaspoon salt
- 2 large cloves garlic,
minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 large green or red bell
pepper, chopped
- 12 pitted prunes, halved
- 12 pimento-stuffed olives
- 1/4 cup tomato paste
- 2 tablespoons capers
- Steamed rice
- Rinse the chicken pieces
and pat them dry. In a large skillet over medium-high heat, brown
the chicken on all sides for about 15 minutes. Remove the chicken
and add the onion to the drippings. Fry till tender and golden.
Drain off excess fat. Return chicken to the pan along with the
liquids and all of the spices. Simmer for 25 minutes.
- Stir in the green pepper,
the prunes, olives, tomato paste and capers. Cook and simmer
20 more minutes or until chicken is fork tender. Skim off fat.
Transfer chicken and all sauce to a serving platter. Pass the
steamed rice around with it.
Serves 4.
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