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Pollo en Curtido
A vibrant and tangy Honduran chicken dish featuring chicken pieces marinated and simmered in a flavorful curtido (pickled vegetable) sauce, often served with rice.
🧂 Ingrédients
- 2 lbs Chicken pieces(bone-in, skin-on (thighs and drumsticks recommended))
- 1 cup White vinegar
- 0.5 cup Water
- 1 large Onion(thinly sliced)
- 2 medium Carrots(julienned)
- 0.25 head Cabbage(thinly shredded)
- 1 medium Bell pepper(thinly sliced (any color))
- 4 cloves Garlic(minced)
- 1 tsp Achiote powder (annatto)
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
In a large bowl, combine the chicken pieces with minced garlic, achiote powder, oregano, salt, and pepper. Mix well to coat the chicken. Let it marinate for at least 15 minutes.
💡 Conseils de pro: Marinating the chicken helps it absorb the flavors. - 2
In a separate bowl, combine the sliced onion, julienned carrots, shredded cabbage, and sliced bell pepper. This is your curtido base.
💡 Conseils de pro: The vegetables will soften as they cook with the chicken. - 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces on all sides until lightly browned. Remove chicken and set aside.
⏱️ 8 minutes - 4
Add the curtido vegetable mixture to the same pot. Sauté for about 5 minutes until slightly softened.
⏱️ 5 minutes - 5
Return the browned chicken pieces to the pot with the vegetables. Pour in the white vinegar and water. Stir to combine.
💡 Conseils de pro: The vinegar will create the tangy, pickled flavor characteristic of curtido. - 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender, and the vegetables are softened.
⏱️ 35 minutes - 7
Taste and adjust seasoning with salt and pepper if needed. The sauce should be tangy and flavorful.
💡 Conseils de pro: If the sauce is too thin, you can remove the chicken and vegetables and simmer the sauce uncovered for a few minutes to reduce it. - 8
Serve hot, garnished with fresh cilantro. This dish is traditionally served with white rice.
💡 Conseils de pro: A side of fried plantains (tajadas) also complements this dish well.
💡 Conseils de pro
- ✓For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes to the curtido mixture.
- ✓Ensure the chicken is cooked through; the vinegar helps tenderize it.
- ✓The quality of the achiote powder significantly impacts the color and flavor.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use pork shoulder instead of chicken for a different flavor profile.
- Add a tablespoon of sugar to the sauce if you prefer a slightly sweeter tang.