Recipe by Member #610488
This wonderful recipe is from El Colmao in Koreatown, Los Angeles, California. The restaurant serves the chicken with rice and black beans.
- 29.58 ml vegetable oil, divided
- 9.85 ml vegetable oil, divided
- 1 large onion, sliced thinly into half-rings
- 1 large onion, chopped, divided
- 3 garlic cloves, thinly sliced
- 1360.77 g chicken pieces
- 8.62 ml salt, divided
- 2.46 ml white pepper, divided
- 177.44 ml dry white wine, divided
- 1 tomatoes, seeded and chopped
- 425.24 g can tomato sauce
- 170.09 g can tomato paste
- 59.14 ml sweet peas
- 4.92 ml paprika
- 59.14 ml chili powder
- 236.59 ml green olives, pitted whole
Directions See How It's Made
- Heat the oven to 350 degrees F.
- In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, 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.
- 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.
- Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
- 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.
- 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.
- 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.