Pollo Especial de Antuan

raw bird
raw bird

This is a chicken dish created by my friend Antuan, who lives in Santiago de Cuba.  It is delicious.  This version has some modifications for a US-based kitchen.  Start with a whole raw chicken, organic if you prefer.

chopped
chopped

Chop the chicken into pieces, use everything except the neck and gizzards (save those for chicken soup).  Place the skin and pieces of fat in the pot along with the pieces of meat for extra flavor.

Butter
Butter

Add a stick of butter and turn on the heat.  Over med heat stir the chicken and butter until the meat is well coated.  Turn the heat to low after the butter has melted.

garlic
garlic

Add 3-4 cloves of chopped garlic. Stir.

Add 1 bay leaf, 1 teaspoon of thyme, and 1 teaspoon of allspice

Stir.

spices
spices

Add one can of tomato paste, or the puree of 3 fresh tomatoes.

Tomato Paste
Tomato Paste

Mix well, continue cooking over med to low heat.

Peppers
Peppers

Add one chopped green pepper, stir.

shallots
shallots

Add four sliced shallots.

Let mixture simmer on low, covered  for 15 minutes.

Add about half a cup of red wine, and continue simmering for 5-10 minutes or until the largest pieces of chicken are fully cooked.

Wine
Wine

Remove the pieces of skin and fat from the sauce.  Serve over rice. Pair with the rest of the bottle of red wine.  Enjoy!

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