Golden Bronze Chickens

Name: Golden Bronze Chickens (Pollos Bronceados)
Cuisine: Puerto Rican
Ingredients: 1 can (6 ounces) Broiled-in-Butter Mushrooms, drained; 1½ pounds small potatoes, peeled; 1 pound tiny white onions, peeled; 1 can (1 pound 12 ounces) whole tomatoes, liquid included; 1 teaspoon salt; 2 large whole chickens, about 3 to 3½ pounds dressed-weight; ¼ pound butter, clarified (see Instruction 2); 1 cup sweet red wine; 6 tablespoons cornstarch; 1 can (1 pound) green peas (Petit-Pois), drained; 1 can (1 pound) green peas (Petit-Pois), drained; 12 olives, stuffed with pimientos; 12 olives, stuffed with pimientos; 1 tablespoon tiny capers; 3 bay leaves

Pollos Bronceados

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 large whole chickens, about 3 to 3½ pounds dressed-weight

Americas
Main course
Gluten-free
Puerto Rico
Caribbean

Method

Wash chickens and season according to Table for Seasoning Chicken at beginning of chapter.
Simmer butter in a small saucepan until it melts. Remove and when the whey (milky) sediment has separated from the melted fat, pour off the clear fat (the clarified butter) into a large caldero or heavy kettle. Discard the sediment.
In this