Sweet-and-Sour Chicken

Name: Sweet-and-Sour Chicken (Pollo en Agridulce)
Cuisine: Puerto Rican
Ingredients: 1 can (5 ounces) chorizos (Spanish Sausages); 1½ teaspoons vinegar, crushed and mixed in a mortar; 2 ounces (4 tablespoons) butter; 1 can (5 ounces) chorizos (Spanish Sausages); ¼ cup vinegar; 1 cup brown sugar, firmly packed; 4 peppercorns (whole black peppers), crushed and mixed in a mortar; 4 peppercorns (whole black peppers), crushed and mixed in a mortar; 3½-4 pounds dressed-weight whole chicken; 3 to 4 teaspoons salt, crushed and mixed in a mortar; 2 teaspoons olive oil, crushed and mixed in a mortar; 2 cloves garlic, peeled, crushed and mixed in a mortar; 1½ teaspoons whole dried orégano, crushed and mixed in a mortar

Pollo en Agridulce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3½-4 pounds dressed-weight whole chicken

Americas
Main course
Caribbean
Puerto Rico

Method

Wash and dry chicken. Rub seasoning inside and out several hours before cooking. Remove casings from chorizos and cut into ¼-inch slices. Reserve. Discard lard from can.
In a heavy kettle, melt butter over low heat. Turn heat to moderate high, add chicken and cook for 4 minutes, turning chicken over on both sides.
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