Tuesday, December 21, 2010
Cuban Creole Chicken
I originally found this recipe in the Old Havana Cookbook: Cuban Recipes in English and Spanish. It's quick, easy, and tasty. I have a bit of a confession, I under cooked the chicken! Shameful, I know! I had to throw it into the oven for a few minutes. With that in mind, I'd suggest roasting your chicken on a roasting pan before boiling it in the sauce.
1 chicken, cut in serving pieces (I used dark meat)
4 tbsp butter (1/2 stick)
1 onion, chopped
1/2 cup celery, chopped
1 green pepper, chopped
1 clove garlic, minced
4 tbsp flour
2 cups chicken stock
1 can stewed tomatoes, chopped (16 ounces)
2 Spanish pimentos, chopped
2 tbsp fresh parsley, chopped
- Season chicken pieces with salt and pepper.
- Melt butter in a large saucepan or Dutch oven.
- Add onion, garlic, and saute until coated with butter. (2 to 3 minutes)
- Add chicken pieces and cook until golden brown. (I suggest roasting chicken)
- In a separate bowl, mix flour with 1/2 cup chicken stock, blending thoroughly.
- Add flour mixture and remaining stock to pan. Add tomatoes, green pepper, and celery.
- Add additional salt and pepper to taste.
- Allow sauce to skimmer for 5 minutes, stirring constantly.
- Replace chicken to sauce and simmer, well covered, until tender. (15 minutes, less if roasted before hand)
- Serve on a platter cover with sauce, chopped pimentos and parsley.