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Pollo al Ron Dominicano
A flavorful Dominican chicken dish where chicken pieces are marinated and then braised in a rich sauce made with rum, onions, garlic, and spices, resulting in tender, succulent meat with a complex sweet and savory profile.
🧂 Składniki
- 1.5 kg Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 2 medium Onions(chopped)
- 6 cloves Garlic cloves(minced)
- 1 cup Dark rum
- 0.5 cup Chicken broth
- 2 tbsp Tomato paste
- 1 tsp Oregano(dried)
- 0.5 tsp Cumin
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Olive oil
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instrukcje
- 1
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
💡 Wskazówki profesjonalistów: Ensuring the chicken is dry helps achieve a better sear. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- 3
Sear the chicken pieces in batches until golden brown on all sides. Remove chicken from the pot and set aside.
💡 Wskazówki profesjonalistów: Do not overcrowd the pot; sear in batches if necessary. - 4
Add the chopped onions to the pot and sauté until softened and translucent.
- 5
Add the minced garlic, dried oregano, and cumin. Cook for another minute until fragrant.
- 6
Stir in the tomato paste and cook for 1 minute, stirring constantly.
- 7
Pour in the dark rum and chicken broth. Scrape the bottom of the pot to loosen any browned bits.
💡 Wskazówki profesjonalistów: The browned bits add a lot of flavor to the sauce. - 8
Bring the liquid to a simmer, then return the seared chicken pieces to the pot. Ensure the chicken is partially submerged in the liquid.
💡 Wskazówki profesjonalistów: If the liquid doesn't cover at least half the chicken, add a little more chicken broth or water. - 9
Cover the pot, reduce the heat to low, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
💡 Wskazówki profesjonalistów: The chicken should be easily pierced with a fork. - 10
Remove the chicken from the pot and set aside. Increase the heat to medium and let the sauce simmer uncovered for about 5-10 minutes, or until it has thickened slightly.
💡 Wskazówki profesjonalistów: The sauce should be rich and coat the back of a spoon. - 11
Return the chicken to the pot and toss to coat with the thickened sauce. Garnish with fresh chopped cilantro before serving.
💡 Wskazówki profesjonalistów: Serve hot with white rice or tostones.
💡 Wskazówki profesjonalistów
- ✓Using dark rum provides a richer flavor, but light rum can be used as a substitute.
- ✓For a spicier kick, add a pinch of red pepper flakes or a small chopped habanero pepper with the garlic.
- ✓Marinating the chicken in rum and spices for a few hours or overnight can enhance the flavor.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add sliced pineapple to the sauce during the last 15 minutes of simmering for a touch of sweetness and fruitiness.
- Incorporate other vegetables like bell peppers or carrots along with the onions.