Margarita's International Recipes
Pollo Estilo Guanajuato
What a waste of good ingredients and an hour of my life! That's, really, my only conclussion after making this dish which can only be described as bland. Very bland. Perhaps I should have expect it to be bland, but I didn't and I paid for it. Oh well, it's just one dinner out of the thousands. But don't bother making it.
- 3 tomatoes
- 1 large chicken
- salt & pepper to taste
- 3 Tbsp. peanut oil
- 1 large onion, sliced
- 3 cloves garlic, chopped
- 1/4 tsp. thyme
- 1/4 tsp. marjoran or oregano
- 1" cinnamon stick
- 1 1/4 cups fresh orange juice
- rind from 1/2 orange, in strips
- 12 small new potatoes
- 4 carrots, each quartered
Preheat the broiler.
Cover a small oven-safe pan with aluminum foil. Place the tomatoes inside it and broil for 20 minutes, turning frequently. Once the tomatoes are very soft, remove from the oven and let cool. Remove the hard cores and any charred skin from the tomatoes. Pour the rest into a blender or food processor and puree until soft. Set aside.
Preheat oven to 350F.
Meanwhile, wash and pat dry the chicken. Season the cavity with salt and pepper. Heat the oil over high heat in a lidded oven-proof pot, large enough to accommodate the chicken. Place the chicken in the pot and brown on both sides. Turn off heat, remove chicken and discard fat from the pot, so that only about 2 tablespoons remain.
Heat oil back over medium heat and add the onions and garlic. Cook until the onions start to brown. Add the tomato puree, the thyme, marjoran or oregano and cinnmon and fry over medium-high heat for 3 minutes, stirring frequently.
Salt and pepper the chicken and return it to the cooking pot. Add the orange juice, orange rind, potatoes and carrots. Remove from heat, cover and place in the oven. Cook for 30 minutes. Turn chicken and cook for 30 minutes more. Adjust seasoning and serve.
Adapted from a recipe in Diana Kennedy's Recipes from the Regional Cooks of Mexico
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