Pollo Vascongado (Basque Chicken )
photo by Tinkerbell
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 lbs chicken pieces
- salt, to taste
- pepper, to taste
- 1⁄2 cup olive oil (Spamish for authenticity)
- 1 cup onion, chopped
- 2 garlic cloves, mashed
- 3 tablespoons flour
- 1 cup ham or 1 cup bacon, chopped
- 1 tablespoon paprika
- 1 cup white wine
- 1⁄2 lb medium shrimp
- fresh parsley sprig, to garnish
directions
- Sprinkle chicken pieces with salt and pepper.
- In a large skillet, fry chicken in olive oil until golden on all sides.
- Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
- Saute onion and garlic in the same oil that the chicken was cooked inches.
- When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
- Add the ham or bacon, paprika and wine; bring to a boil.
- Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
- Cover the pot, reduce the heat and simmer 30 minutes.
- Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
- Garnish with parsley sprigs.
- Helma suggests serving this with rice and a green salad.
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Reviews
-
All the components of this recipe merged together into one delicious dish. I used whole chicken breasts & ham cubes. I did feel like it needed more liquid after making the roux so I added another 1/2 cup white wine & a 1/2 cup beef broth (that's what I had handy & opened already). The color was a beautiful orange-red & no flavor overpowered the other. The only change I will make in the future is to use boneless/skinless chicken. I suspect it will be just as tender being braised per the recipe. We'll be enjoying this again. Thanks, Amy! :) Made for ZWT5- Ali Baba's Babes.
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.