Jozi’s Chicken (El Salvador)
“Although many people do not like fruit with meat, the flavors in this generous party dish meld very well. It’s even better to make it the day before, cool, cover and leave in fridge, then reheat gently in the oven. This is a recipe originating in El Salvador.”
Yield: 6 Servings
3 lbs chicken pieces, preferably a whole chicken cut up
2 cups dry white wine, good quality
oil (for frying)
flour, seasoned (see directions)
salt and pepper
1 large onion, chopped
4 large tomatoes, ripe, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried basil
2 chilies, seeds and ribs removed, chopped
2 large carrots, chopped
2 large potatoes, peeled and cut into chunks
1 cup green olives, stuffed
12 prunes, pips removed
4 large bananas, each cut into 4 pieces
3 tablespoons sugar
3 garlic cloves, crushed, chopped (or more)
Marinate chicken in wine for a few hours or overnight. Drain; reserve the wine.
Roll the chicken pieces in seasoned flour. Seasoning can be salt and white pepper, or you can use a seasoning salt or chicken spice. Brown on all sides in oil. Then add the prepared onion, tomatoes, reserved wine, herbs and chilies. Cover and simmer gently for 30 minutes.
Add the carrots and potatoes and simmer another 20 minutes. Then add the olives, prunes, bananas and sugar. Simmer very gently without a lid, for 10 minutes. Stir in the garlic. Taste for seasoning.
Serve with rice colored yellow with turmeric.
Notes: Do not overcook the fruits and do not stir the dish vigorously. The idea is to keep the vegetables and fruits whole, and to preserve the colors. The flavor improves on standing. If you’d like a stronger “bite”, add more chilies, or substitute with Tabasco.
Link to My Post on El Salvador: https://theworldfrommykitchen.wordpress.com/2015/01/08/el-salvador/
Cuisine: El Salvadoran
Main Ingredient: Chicken