Puerto Rico − Taino Pollo Picante

4−pound chicken

garlic cloves, peeled

teaspoon salt

tablespoon chopped fresh oregano

teaspoon black peppercorns

small hot chili peppers

teaspoon minced fresh gingerroot

/4 teaspoon saffron threads

/2 teaspoon ground cumin seeds

/2 cup olive oil

teaspoons paprika

chopped green onions

medium tomatoes, chopped

/3 cup chicken stock

/2 cup burgundy

tablespoon chopped fresh cilantro

Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a

deep square pan and set aside. In the belly of a mortar, combine

garlic, salt, oregano, and black peppercorns. Press down with the

pestle until garlic is crushed and peppercorns are cracked, then

add the chili peppers, minced ginger, and saffron threads. Slowly

pound the mixture until achieving a paste and incorporate the oil

slowly. At the same time, stir with a spoon to break down the paste.

Spread the mixture evenly over the chicken parts, lifting the

chicken pieces to ensure distribution of the marinade to the bottom

of the chicken parts. Sprinkle all parts with paprika. Cover and

refrigerate overnight. If no mortar and pestle is available, execute

the steps in a blender set on low speed until all the ingredients

are coarsely chopped, then remove the canister, add the oil and

shake or stir to break down the paste and blend the ingredients.

In a preheated deep skillet, over low−to−medium heat, arrange

marinated chicken pieces side by side and brown the chicken on all

sides. Spread the chopped onions, chopped tomatoes, and drizzle the

burgundy over the chicken parts. Cover and finish cooking on low

heat for approximately 35 minutes. Remove from heat and sprinkle

chopped cilantro on the chicken prior to serving.

Puerto Rico − Taino Pollo Picante

International recipes