Prep 10 mins
Cook 1 hr 10 mins
This recipe comes from El Salvador, and is very similar to the Latin American dish "arroz con pollo". However, with arroz con pollo the rice is cooked with the chicken, where this dish does not have rice cooked in it. If you wish, you may serve it over rice.
- 1133.98-1360.77 g chicken pieces
- 29.58 ml cooking oil
- 1 medium onion, chopped
- 177.44 ml dry red wine
- 59.14 ml cider vinegar
- 14.79 ml Worcestershire sauce
- 4.92 ml salt
- 1.23 ml garlic powder
- 1.23 ml ground coriander
- 0.59 ml ground red pepper
- 1 large green pepper, chopped
- 12 dried prunes, pitted and halved
- 12 pimento stuffed olives
- 59.14 ml tomato paste
- 29.58 ml capers
- Rinse the chicken pieces; pat dry with paper toweling. In a large skillet over medium heat, brown the chicken pieces in hot oil on all sides for 15 minutes. Remove the chicken from the skillet.
- Add the onion to the drippings in the skillet; cook until tender but not brown. Drain off the fat. Return the chicken to the skillet.
- Combine wine, vinegar, Worcestershire sauce, salt, garlic powder, coriander, and red pepper. Pour over the chicken in the skillet. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.
- After 25 minutes, stir in green pepper, prunes, olives, tomato paste, and capers. Cover and simmer about 20 minutes more or till the chicken is tender. Skim off the fat. Transfer chicken and sauce to a heated serving platter and enjoy!
Arroz con pollo sin arroz--I love it! We used boneless, skinless chicken and adjusted the cooking time accordingly. I particularly liked the capers in this. Thanks for posting! Made for ZWT Witchin Kitchen.