Pollo rebozado (cornmeal-coated chicken in tomato sauce)

4 servings

Ingredients

Quantity Ingredient
2 Eggs
½ cup Milk
2 tablespoons Yellow cornmeal
1 teaspoon Salt
¼ teaspoon Black pepper; freshly ground
1 Chicken (3 to 3 1/2 pounds);
;cut into 6 to 8 serving
;pieces
½ cup Vegetable oil
½ cup Onions; coarsely chopped
6 mediums Tomatoes; peeled, seeded and
;coarsely chopped, or
;substitute 2 cups chopped,
;drained, canned Italian
;plum tomatoes
½ cup Dry white wine
1 teaspoon Salt
Black pepper; freshly ground
BOUQUET:
3 Parsley sprigs
1 Bay leaf
½ teaspoon Dried marjoram;
;All tied together in
;cheesecloth

Directions

In a large mixing bowl, beat the eggs with a whisk or rotary beater for a minutes or two only, then beat in the milk, the cornmeal, 1 teaspoon of salt and ¼ teaspoon of black pepper. Pat the chicken pieces completely dry with paper towels, then one at a time dip them into the egg and corneal batter, and when they are lightly coated lay them side by side on a long sheet of wax paper. Heat ¼ cup of the oil at high heat in a 10 to 12 inch skillet. Add the chicken and regulate the heat so that the pieces brown quickly with out burning.

Turn the chicken frequently with tongs or a slotted spoon. Transfer the chicken to paper towels to drain.

In a heavy 4 quart flameproof casserole, heat the remaining ¼ cup of oil over moderate heat until a light haze forms above it. Add the onions and cook, stirring, for 4 or 5 minutes, or until they are soft and transparent but not brown. Stir in the tomatoes, wine, bouquet, 1 teaspoon of salt and a few grindings of pepper. Cook, stirring frequently, for 5 minutes. Add the browned chicken to the casserole, basting the pieces well with the tomato sauce. Cover and simmer over low heat for 30 to 40 minutes, or until the chicken is tender but not falling apart. Taste for seasoning and serve directly from the casserole.

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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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