a la Chilindron|
Pollo a la Chilindron
CHUCK OZBURN HBWK07A-----
8 Split chicken breast --
(leave large wing bo
Intact -- remove meat)
Olive oil as needed
Salt and freshly ground --
Pepper to taste
20 ml Garlic -- minced
1 Red pepper -- julienne
1 Green pepper
4 oz Smoked ham
4 oz Sherry
2 oz Green olives -- whole
2 oz Black olives -- whole
1 tb Arrowroot
1 c Chicken stock
4 oz Tomatoes -- diced 1/4"
(Spanish Chicken with Vegetables and Olives) Heat a large pan and add the
olive oil. Salt and pepper the chicken breast and brown in oil. If skin
is removed, flour after salt and peppering. Fry skin side down first.
Transfer to platter and put in oven. Remove excess fat and saute garlic,
then onion; add sherry and deglaze; add peppers; add smoked ham; add
olives. Stir until heated through. Add arrowroot to chicken stock and
thicken sauce; add tomatoes last. To serve, slice chicken halfway through
crosswise and arrange along the edges of a serving platter; Pour vegetables
and sauce down the center. 8 servings.
Note: Start with 4 whole chicken breast about the same size so they can be
arranged on the serving platter in matching pairs.
Chuck in Pok 9/15/93 C.OZBURN on GEnie
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