Dish of Chicken with Wine, Cumin
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Chicken with Wine, Cumin


Chile   -   Pollo a la Cacerola / Pollo al Jugo
Makes:
Effort:
Sched:
DoAhead:  		 3 #
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1-1/4 hrs
Prep		 Cumin is the dominant spice in Chile. This delicious chicken can be served as a stew of cut meat, or as whole leg and thigh joints. This recipe can easily be made ahead. See also Comments.




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Chicken Meat (1)  
-- Marinade
Salt
Pepper, blk
-- Vegies
Tomatoes
Carrots
Bell Pepper red
Garlic
Onion
-- Seasonings
Bay Leaves
Cumin
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Olive Oil
Wine, white dry
Chicken Broth
Salt
Pepper
-- Garnish
Parsley
-- Serve with
Steamed Rice (3)
Prep:   -   (35 minutes + marinate time)
  1. Cut CHICKEN into large bite size pieces (or leave thighs and legs whole if serving that way).
  2. Sprinkle Chicken lightly with Salt and Pepper. Let rest while you do the rest of Prep.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice.
  4. Peel CARROTS and slice into 1/4 inch rounds. Mix with Tomatoes.
  5. Cap and core BELL PEPPER and cut into 1/4 by 1-1/2 inch strips. Mix with Tomatoes.
  6. Crush GARLIC and chop fine. Mix with Tomatoes.
  7. Cut ONIONS into quarters lengthwise, then slice fairly thin crosswise.
  8. Grind CUMIN.
  9. Chop PARSLEY medium for Garnish.
Run   -   (50 min - 35 min if using whole joints)
  1. In a sauté pan (3-1/2 quart) or similar, heat Oil and fry Chicken over high heat until light golden all over. Best done in 3 batches, and be careful not to burn the fond adhering to the pan. Remove from the pan and set aside.
  2. Stir Onion mix into the pan and fry stirring until translucent. Pour off any excess fat,
  3. Return Chicken to the pan, along with Tomato mix and Seasonings. Turn heat to medium low, cover, and cook for 10 minutes.
  4. Stir in Wine and Broth. Bring back to a boil. Cover and simmer over low heat, stirring now and then, until Chicken is tender, 20 minutes or so, or 30 minutes if whole joints.
  5. Serve hot with Steamed Rice.
NOTES:

  1. Chicken Meat:

      Weight is skinless and boneless for buffet service, but skin-on and bone in is fine for table service. Thigh Meat and Leg Meat are highly preferred for flavor and texture. 4 pounds of thighs yielded about 2-1/2 pounds of meat. The pattern recipe called for one whole Chicken weighing 4 pounds, cut into 6 or 8 pieces, but this causes cause severe inequality at the table. If you want to serve skin-on, bone-in use Thighs and/or Drumsticks, about 4 pounds.

  2. Broth:

      I make a strong broth from the skins, bones, and fat I remove from the thighs. I strain the Broth, then defat it with my gravy separator. If you don't have Chicken or Vegetable broth on hand, fake it up with some Chicken Powder.

  3. Rice:

      Chile grows about 2/3 of it's rice consumption, and imports 1/3. The rice grown in Chile is Japonica (like California rice), as Chile is too cold for Indica rice. That imported is long grain Indica, so you can use either type as you choose.

  4. Comments:

      The amount of liquid can vary a lot, though the 1 cup of wine stays the same. I use up to 1 cup of broth, good for serving alone with rice. If doing whole joints, you can reduce the liquid to just the wine. This dish reheats very well, and (with cut meat) is suitable for buffet service.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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