Chicken in Sweet-Tart Sauce

Name: Chicken in Sweet-Tart Sauce (Pebre de Pollo)
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 2 cups chicken stock, preferably homemade; ⅓ cup capers, rinsed, patted dry, and spread out on paper towels to dry completely; ¼ cup olive oil; 1 teaspoon black peppercorns; Pickled jalapeño chiles (optional); ¼ cup dry sherry (I use fino); 2 tart crisp green apples, unpeeled, cored and cut into eighths; 15–20 pimiento-stuffed green olives; 4–5 cloves; 1–1½ teaspoons salt, or to taste; ½ cup dark raisins; 3 garlic cloves, coarsely chopped; 3 large ripe tomatoes (about 1½ pounds total), coarsely chopped; 1 4- pound chicken, quartered; Freshly ground black pepper; 1 medium-sized white onion, coarsely chopped

Pebre de Pollo

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

When I’m in Mexico exploring a spot new to me, I always start by asking people who’s the best cook in town. I tried it in Tuxpan, a Huasteca-area river town that I always think of as the city of spectacular sunsets. The invariable answer was “Angelita” — Doña Ángeles Juárez Molina. This gracious, efficient woman, a former president of the city restaurant association, runs a rosticería, a place specializing in rotisserie-broiled chickens. (Yes, rotisserie shops are as popular in Mexic