Smothered Chicken

Name: Smothered Chicken (Pollo Estofado)
Cuisine: Puerto Rican
Ingredients: 1 can (8 ounces) tomato sauce; 4-pound dressed-weight whole chicken, cut into serving pieces or 4 pounds large chicken pieces; 4-pound dressed-weight whole chicken, cut into serving pieces or 4 pounds large chicken pieces; 12 olives, stuffed with pimientos; ¼ cup vinegar; 1 cup olive oil; 5 teaspoons salt; 1 onion, peeled and sliced; 12 cloves garlic, peeled and crushed; 1 teaspoon capers; 12 olives, stuffed with pimientos; 1 cup sweet white wine or dry sherry; 1 cup sweet white wine or dry sherry; 2 pounds potatoes, peeled and cubed

Pollo Estofado

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4-pound dressed-weight whole chicken, cut into serving pieces or 4 pounds large chicken pieces

Americas
Main course
Gluten-free
Caribbean
Puerto Rico

Method

Wash chicken pieces and place in a caldero or heavy kettle, together with ingredients included in B.
Bring to a boil over high heat. Reduce heat to moderate, cover, and boil for 1 hour.
Uncover, and boil about 30 minutes, or until chicken is done and sauce thickens to taste.