Recipe by Papa D 1946-2012
Posting for ZWT 7. This recipe comes from mycolombianrecipes.com. The heading said "It’s popular in Colombia to cook meat or poultry in Onion or Tomato Sauce. It is the perfect weeknight meal, because it is cheap, easy, simple, fast and full of flavor. Serve it over white rice, pasta or just potatoes and vegetables on the side. This dish in particular can be made with beef or pork as well."
Top Review by Virginia D.
Again this dish is not just Central nor South American. My great grandmother Teresa from Cuba. Imagine how old she would be if she was alive, being that my mom is 89years old. She did this for my mom all the time. And she great-grandmother ate it as a child, so it goes a long way in our family. Our heritage comes from Spain and the native Indians on the island. I'd rather just state it's a Latin dish. instead. Each country has changed some ingredients, but the basic receipe remains the same. And Yes,t's delicious.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 chicken legs, bone in and skin on
- salt and pepper, to taste
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 1⁄4 teaspoon ground cumin
- 2 fresh thyme sprigs
- 1⁄2 cup red wine (optional)
- 1 cup chicken stock
- 2 tablespoons Worcestershire sauce
Directions See How It's Made
- In a deep sauté pan over medium heat, warm the olive oil and butter.
- Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
- Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
- Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.