Pollo Criollo (Dominican Chicken)

Name: Pollo Criollo (Dominican Chicken)
Yield: 4 servings
Cuisine: Caribbean, Latin American
Ingredients: 3 cloves garlic, minced; ¼ teaspoon nutmeg; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon cider vinegar; ½ cup dry white wine; 3 tablespoons olive oil; 1 3 ½-to-4 ½ pound chicken, cut up; 1 cup flour seasoned lightly with salt and freshly ground black pepper; ½ cup olive oil; 1 large onion, minced; 2 shallots, minced; 3 cloves garlic, minced; 1 cup tomato puree, or crushed stewed tomatoes; ½ cup green olives, chopped; 1 tablespoon sun-dried tomatoes, chopped; 1 tablespoon capers, rinsed; Salt and freshly ground black pepper to taste

By Molly O’Neill

Published March 22, 1997

Total Time: 1 hour 30 minutes, plus 3 hours' marination
Rating: 4(29)
Comments: Read comments

Featured in: The Farm Team

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Ingredients

Yield:Four servings

FOR THE MARINADE

3 cloves garlic, minced
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon cider vinegar
½ cup dry white wine
3 tablespoons olive oil
1 3 ½-to-4 ½ pound chicken, cut up

TO FINISH THE DISH

1 cup flour seasoned lightly with salt and freshly ground black pepper
½ cup olive oil
1 large onion, minced
2 shallots, minced
3 cloves garlic, minced
1 cup tomato puree, or crushed stewed tomatoes
½ cup green olives, chopped
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon capers, rinsed
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
Step 2
Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
Step 3
Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
Step 4
In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
Step 5
Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.