Cuscuz de galinha (molded chicken) 1/2 (see dirs.)

8 servings

Ingredients

Quantity Ingredient
CHICKEN:
1 Chicken; 3 1/2 to 4 pounds,
;cut into 6 to 8 serving
;pieces
¼ cup Distilled white vinegar
¼ cup Fresh lemon juice
¼ cup Olive oil
½ cup Onion; coarsely chopped
¼ teaspoon Garlic; finely chopped
¼ cup Fresh parsley; finely
;chopped
1 teaspoon Coriander seeds
1 teaspoon Dried savory
½ teaspoon Fresh mint; finely chopped
1 teaspoon Salt
¼ teaspoon Black pepper; freshly ground
1 large Tomato; peeled, seeded and
;coarsely chopped (see salsa
;cruda), or substitute 1/2
;cup chopped, drained,
;canned Italian plum tomato
1 cup Chicken stock; fresh or can
SAUSAGE:
2 tablespoons Olive oil
½ pounds Chorizo; or other smoked
;spiced pork sausage, sliced
;1/8 inch thick

Directions

Molded Steamed Chicken, Cornmeal and Vegetables THE CHICKEN:

Arrange the chicken in one layer in a large shallow flameproof casserole or skillet. In a small enameled or stainless steel saucepan, combine the vinegar, lemon juice, ¼ cup of the oil, the onions, garlic, parsley, coriander seeds, savory, mint, 1 ts. of salt and the black pepper, and bring to a boil over high heat. Pour the hot vinegar marinade over the chicken, turning the pieces to coat them evenly. Cover the casserole tightly with aluminum foil or plastic wrap, and marinate the chicken for 3 hour s at room temperature or 6 hours in the refrigerator, turning the pieces occasionally to keep them well moistened on all sides.

Over high heat, bring the chicken and marinade to a boil in the casserole. Reduce the heat to low, and simmer, uncovered, for 10 minutes. Stir in the chopped tomato and chicken stock and return to a boil. Reduce the heat to low, cover the casserole, and simmer for 30 minutes, or until the chicken is tender but not falling apart.

Transfer the chicken to a plate, and remove the casserole from the heat.

As soon as the chicken is cool enough to handle, remove the skin with a small, sharp knife or your fingers. Cut or pull the meat away from the bones. Discard the skin and bones, and cut the chicken meat into strips about ⅛ inch wide and 1 to 1½ inches long. Strain the reserved cooking stock through a fine sieve set over a mixing bowl, then return it to the casserole. Drop in the chicken strips and set the casserole aside.

THE SAUSAGE:

In another skillet, heat 2 tablespoons of oil over high heat and add the sausage slices. Turning the pieces constantly brown them quickly but lightly on both sides, then remove them from the pan and spread them out on paper towels to drain.

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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...

From: Earl Cravens Date: 09-16-94

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