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Pollo Contocino




Source of Recipe


the web


List of Ingredients




3 or 4 slices bacon
Sprinkle of chili powder, plus 2 teaspoons

2 or 3 garlic cloves, minced garlic
1 large (4 pounds at least) stewing chicken, reserve heart, gizzard and liver
2 tablespoons butter
2 large onions, sliced
2 cloves garlic, minced
1 medium green pepper, chopped
1 can (8 ounces) tomato sauce
3 tablespoons parsley

1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup Madeira wine

Recipe



Sprinkle bacon with a dash of chili powder; rub the powder and minced garlic into the slices. Roll each slice tightly and place them in the cavity of the chicken. Place chicken, breast side down, into a large pot with the heart, gizzard and liver.

In a separate skillet melt the butter over medium heat and add the onions, garlic and green pepper. Cook until soft. Add the tomato sauce, parsley, sugar, salt, 2 teaspoons chili powder and wine. When mixture boils remove from heat and pour over the chicken.

Add enough water to cover three-fourths of the chicken. Bring to a simmer and cook chicken slowly until tender, about 2 hours or until fork tender. Turn occasionally while cooking.

Remove chicken from pot and pull off meat. Set aside. Strain the cooking liquid, reserving the broth. Measure 2 cups of the broth and pour into small sauce pan. (Save remaining liquid for gravy on another night). Blend 1 or 2 tablespoons flour into 1/2 cup of cold water. Bring broth to a simmer and add small amounts of the flour mixture, whisking and cooking until gravy thickens to desired consistency. Pour into gravy boat. To serve, pile chicken in middle of Rice Ring (see related recipe) and serve with gravy.

Serves four to six.