julie-r-wa
Well-known member
*** Bill R’s Pollo en Vinagre (Venezuelan Chicken with Vinegar) ***
3 lbs of chicken (you can cut up a chicken or just use a pack of legs and thighs)
1/2 cup flour
1 tsp salt
6 Tbsp olive oil
2 medium-large tomatoes, peeled, seeded, and chopped
1 red or green bell pepper, seeded and cut into strips (Red makes a prettier presentation)
4 cloves garlic, crushed
2 Tbsp vinegar (white is fine)
1 lemon, juiced
1 bay leaf
1 Tbsp chopped fresh parsley
1/2 cup red wine
1/2 teaspoon salt (additional)
1 (4 oz) can of mushrooms, juice retained
1 can artichoke hearts, juice retained (if they are too big, chop them lengthwise into halves or quarters)
freshly ground black pepper, to taste
cooked white rice, for serving
Mix together flour and salt and place in large, shallow dish.
Dredge the chicken pieces in the seasoned flour.
Heat 4 Tbsp of the oil in a frying pan. Add the chicken and fry over high heat until well browned.
Add tomatoes, bell pepper, garlic, and 1 cup juice from the canned mushrooms and artichokes. (Add water if there isn't enough for 1 cup.) Add remaining oil, vinegar, fresh lemon juice, and bay leaf and simmer for 10 minutes. Add lemon juice, parsley, wine, salt and pepper and simmer for 20 minutes until all the ingredients are well blended and the chicken is tender.
Add the mushrooms and artichoke hearts. Heat thoroughly. Season to taste with freshly ground black pepper.
Serve with white rice.
Source: Bill R at Gail’s Recipe Swap
3 lbs of chicken (you can cut up a chicken or just use a pack of legs and thighs)
1/2 cup flour
1 tsp salt
6 Tbsp olive oil
2 medium-large tomatoes, peeled, seeded, and chopped
1 red or green bell pepper, seeded and cut into strips (Red makes a prettier presentation)
4 cloves garlic, crushed
2 Tbsp vinegar (white is fine)
1 lemon, juiced
1 bay leaf
1 Tbsp chopped fresh parsley
1/2 cup red wine
1/2 teaspoon salt (additional)
1 (4 oz) can of mushrooms, juice retained
1 can artichoke hearts, juice retained (if they are too big, chop them lengthwise into halves or quarters)
freshly ground black pepper, to taste
cooked white rice, for serving
Mix together flour and salt and place in large, shallow dish.
Dredge the chicken pieces in the seasoned flour.
Heat 4 Tbsp of the oil in a frying pan. Add the chicken and fry over high heat until well browned.
Add tomatoes, bell pepper, garlic, and 1 cup juice from the canned mushrooms and artichokes. (Add water if there isn't enough for 1 cup.) Add remaining oil, vinegar, fresh lemon juice, and bay leaf and simmer for 10 minutes. Add lemon juice, parsley, wine, salt and pepper and simmer for 20 minutes until all the ingredients are well blended and the chicken is tender.
Add the mushrooms and artichoke hearts. Heat thoroughly. Season to taste with freshly ground black pepper.
Serve with white rice.
Source: Bill R at Gail’s Recipe Swap
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