RCI-MT.004.0646.001
Picana de Pollo
Picana de Pollo from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- Chicken1 unitcut into eight pieces
- 2 cups
- green peas1/2 cuppeeled
- 1 unit
- white Onion1 cupthinly sliced
- tomato1 cuppeeled and minced
- carrots3 unitcut into strips of four
- fresh chili pepper1 unitcut into eight pieces
- thyme branch1 smallminced
- 1 small
- parsley1/4 cupfinely minced
- whole-grain black pepper3 unit
- 11/2 teaspoon
- water or broth2 cups
- potatoes8 wholepeeled
- round slices corn on the cob16 unit
- 1/2 cup
Method
1
Season the eight chicken pieces evenly with salt and whole-grain black pepper on all sides.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the chicken pieces, browning them on all sides until golden, approximately 8-10 minutes total.
10 minutes
3
Remove the browned chicken and set aside on a plate.
4
In the same pot, sauté the thinly sliced white onion over medium heat until translucent, about 3-4 minutes.
4 minutes
5
Add the minced tomato, minced thyme, and celery stick to the pot, stirring constantly for 2-3 minutes to release the flavors.
3 minutes
6
Deglaze the pot with white wine, scraping up any browned bits from the bottom, and allow it to simmer for 5 minutes.
5 minutes
7
Return the browned chicken pieces to the pot along with the water or broth and bay leaf, bringing the liquid to a gentle boil.
2 minutes
8
Reduce heat to low, cover the pot, and simmer for 40 minutes, allowing the chicken to cook through and become tender.
40 minutes
9
Add the carrot strips, whole potatoes, corn slices, fresh chili pepper pieces, green peas, and raisins if using, stirring gently to combine with the broth.
1 minutes
10
Continue simmering covered for 30-35 minutes until the potatoes are fork-tender and the carrots are cooked through.
35 minutes
11
Remove from heat and stir in the finely minced parsley, adjusting the salt and pepper to taste before serving.