RCI-MT.004.0647.001
Picante de Pollo
Picante de Pollo from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- Chicken3 poundsdivided into parts
- ź cup ground cayenne pepper1 unit
- of white Onion2 cupscut into small strips
- tomato1 cuppeeled and finely chopped
- ˝ cup fresh locoto or chili pepper1 unitfinely chopped
- green peas1 cuppeeled
- ˝ cup parsley1 unitfinely chopped
- 1 teaspoon
- 1 teaspoon
- ˝ teaspoon ground black pepper1 unit
- 1 tablespoon
- garlic cloves3 unitpeeled, chopped and roasted
- 3 cups
- 2 unit
Method
1
Heat the oil in a large, heavy-bottomed pot or skillet over medium-high heat. Once shimmering, add the chicken pieces and brown them on all sides, approximately 8-10 minutes total, then remove and set aside.
2
In the same pot, add the white onion strips and sauté until they become translucent and slightly caramelized, about 5-7 minutes, stirring occasionally.
3
Add the roasted garlic cloves and finely chopped locoto peppers to the onions, stirring constantly for 1-2 minutes to release their flavors.
2 minutes
4
Stir in the cayenne pepper, ground cumin, oregano, and black pepper, mixing well to coat the onion mixture evenly and bloom the spices for about 1 minute.
5
Add the finely chopped tomatoes and stir to combine, cooking until the tomatoes begin to break down and release their juices, approximately 3-4 minutes.
6
Return the browned chicken pieces to the pot and pour in the broth or water, ensuring the chicken is mostly submerged. Add salt and bring to a boil.
7
Reduce the heat to medium-low and simmer covered for 20-25 minutes, or until the chicken is cooked through and tender.
25 minutes
8
Stir in the green peas and continue simmering uncovered for an additional 5-7 minutes until the peas are heated through and flavors have melded.
9
Taste and adjust seasoning with additional salt if necessary. Stir in the finely chopped fresh parsley just before serving.