Pollo al Vapor- Braised Chicken

Giselle Gonzalez

By
@chefgi

This is one of my all time favorites. My Mom used to make this for Sunday dinners. After church the wonderful aromas would waft outside. I hope your try it.


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

SOFRITO:

2 clove
fresh garlic
1
medium red onion
1
large green pepper
1/2 bunch
cilantro fresh

CHICKEN PREP

1 tsp
dried oregano
3 Tbsp
olive oil or sunflower oil
1 Tbsp
tomato paste
1/4 c
spanish olives
2 box
chicken broth low sodium
1
fresh chicken 3-4 lbs
adobo powder- goya all purpose seasoning
sazon seasoning
salt and pepper to taste

Directions Step-By-Step

1
Roughly chop the aromatics, Onion, Garlic, Pepper, and process in a food processor mince finely. Pour into bowl set aside
2
Rinse the chicken pat dry and season with the Adobo and the Sazon, and Dried Oregano rub throughout the Chicken and the cavity.
3
Bring your Dutch oven up to heat, add 3 tablespoons of Sunflower or Olive oil, add 2 tablespoons of the Sofrito add some salt to make it sweat. When it turns translucent add the tomato sauce and Olives. Add the Chicken broth stir and place Chicken breast down add the rest of the broth until it reaches halfway. Set to medium heat and cover.
4
Cook for a 1/2 hour then turn, and correct seasoning if needed add broth as needed. The chicken should be tender and fall off the bone after 1 1/2 hours.
5
You can serve this over fluffy hot rice, creamy mashed potatoes. The juices can be reduced and used as a delicious gravy. I truly hope you enjoy this dish.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Puerto Rican
Dietary Needs: Dairy Free
Other Tag: Heirloom
Hashtag: #Sunday dinner