Pollo Al Colmao At El Colmao
- 2 tablespoons plus 2 teaspoons vegetable oil, divided
- 1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided
- 3 cloves garlic, thinly sliced
- 3 pounds chicken pieces
- 1 3/4 teaspoons salt, divided
- 1/2 teaspoon white pepper, divided
- 3/4 cup dry white wine, divided
- 1 tomato, seeded and chopped
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup sweet peas
- 1 teaspoon paprika
- 1/4 cup chile powder (type can vary, use heat to taste)
- 1 cup pitted whole green olives, or to taste
- 1. Heat the oven to 350 degrees.
- 2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and saute, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
- 3. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
- 4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
- 5. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
- 6. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
- 7. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.
- Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.
vegetable oil, onion, garlic, chicken, salt, white pepper, white wine, tomato, tomato sauce, tomato paste, sweet peas, paprika, chile powder, green olives
Taken from www.epicurious.com/recipes/member/views/pollo-al-colmao-at-el-colmao-50165323 (may not work)