Chicken in Wine Sauce-El Salvador

"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."
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Chocolatl photo by Chocolatl
Ready In:
1hr 20mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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!

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Reviews

  1. Dreamer in Ontario
    We loved this chicken dish. It was easy to prepare with the perfect bit of spiciness. Made for CQ 2017
     
  2. Mia in Germany
    Wonderful!! We had this with some peas as a side instead of rice, the flavours were perfect. I'm not fond of capers generally, but here they blend in perfectly. Thanks for sharing! Made this for CQ 2017 Central America for the Happy Campers
     
  3. Chocolatl
    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.
     
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