Sunday, July 5, 2009

pollo enchilado

Since we picked up some fresh local chicken this afternoon, R decided to make Pollo Enchilado (or, Chicken with Red Sauce) for dinner. The recipe (straight from my mother-in-law's kitchen) follows - and the chicken from Hayward Farms is QUITE fabulous. We'll definitely be buying more!!

Pollo Enchilado
1 whole boneless chicken breast, cut into 1" pieces
1/2 large onion, chopped
1 medium tomato, diced
1 cup tomato sauce (plain - not flavored)
1 tsp or so of garlic powder, or 2 cloves of garlic minced
Olive oil
Dry white wine

First make a sofrito: On medium-high, heat enough oil to coat about 1/2 the bottom of a 3.5 quart saucepan (or similar size). Add the onion and tomato and garlic/garlic powder to the pan, and cook stirring frequently until the onions are soft (the pan will sizzle and the kitchen will smell fabulous!).

Once the onions are soft, add the tomato sauce, chicken, and a little salt (to taste) to the pot. Stir well, then add about 1/2 cup of the dry white wine. Stir, and lower the heat to medium.

Cook partially covered (or risk covering your kitchen with tomato sauce, as it bubbles a lot... (grin)), stirring occasionally. After 20-25 minutes, check the chicken to make sure it's cooked through (the sauce should also be slightly thickened at that point), and serve.

We usually have this dish over rice, with a salad on the side. Today, it was over rice, with plantains on the side, and black bean broth on the rice. Very tasty! If you try the recipe, I'd love to hear what you think!

PS the leftover red sauce, after you've eaten all the chicken, is great the next day on homemade pizza!

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