Chicken en Casserole

Name: Chicken en Casserole (Pollo al Caldero)
Cuisine: Puerto Rican
Ingredients: 1 can (1 pound 12 ounces) whole tomatoes; 1 pound tiny white onions, peeled; 1½ teaspoons salt; 1½ pounds potatoes, peeled and cubed; 1 can (1 pound 1 ounce) green peas (Petit-Pois); 1 can (1 pound 1 ounce) green peas (Petit-Pois); 1 cup dry sherry; 3-pound dressed-weight whole chicken or 3 pounds chicken pieces; 3-pound dressed-weight whole chicken or 3 pounds chicken pieces; 4 peppercorns (whole black peppers), crush and mix in a mortar; 4 peppercorns (whole black peppers), crush and mix in a mortar; 1½ teaspoons whole dried orégano, crush and mix in a mortar; 2 cloves garlic, peeled, crush and mix in a mortar; 1½ teaspoons olive oil, crush and mix in a mortar; 1 tablespoon salt, crush and mix in a mortar; ¼ pound butter; 1 teaspoon vinegar, crush and mix in a mortar

Pollo al Caldero

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3-pound dressed-weight whole chicken or 3 pounds chicken pieces

Americas
Stew
Gluten-free
Caribbean
Puerto Rico

Method

Wash and dry chicken. Rub seasoning into chicken several hours before cooking.
Melt butter over moderate heat in a caldero or casserole. Add chicken and brown very lightly.
Drain peas, add liquid and reserve peas. Add rest of ingredients included in D.
Cook over high heat until boiling.