Pollo Juchi Recipes
POLLO JUCHI
Steps:
- Add tomatoes, onion, garlic, chicken, thyme & cilantro to a pot or pan with a lid. Cook on low heat until the chicken pulls apart with a flick of a fork (about 90 minutes) Serve with wedges of lime and tortillas.
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- Para elaborar esta receta de pollo juchi lo primero que vamos a hacer es lavar y cortar en rodaja los tomates y las patatas.
- A continuación, ponemos todas las piezas de pollo en una cazuela y lo dejamos hervir durante un mínimo de 5 minutos, junto a unas ramitas u hojas de laurel.
- Pasado este tiempo, para seguir preparando nuestro pollo juchi, vamos a extraer el jugo de los limones y a echarlos en un recipiente junto a los trozos de pollo. Añadimos sal y pimienta al gusto, mientras dejamos macerar unos minutos para que el pollo juchi tome sabor.
- Aparte, en una sartén ponemos a calentar un poco de aceite. Cuando el aceite esté caliente sofreiremos los trozos de pollo, asegurándonos de que se haga bien por todos los lados. En la misma sartén, echaremos las rodajas de tomate y unas láminas de cebolla.
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- Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
- In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
- In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
- Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
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