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Pollo en Salsa (Chicken in Tomato Sauce)

 
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La Belle Cuisine

Pollo en Salsa (Chicken in Tomato Sauce)
Mrs. Serafina Gomez of Hidalgo County Texas
The Grass Roots Cookbook
by Jean Anderson, 1992, Doubleday

"Chicken is Mrs. Gomez’s favorite meat, which she often prepares
as Pollo en Salsa. ‘People always say we do a lot of casseroles,’
Mrs. Gomez says. ‘Actually what we do are skillet dishes.’ "

Makes 6 to 8 servings

2 young broiler-fryers (about 2 1/2 to 3 pounds each),
disjointed (reserve and freeze giblets and neck to use
later in soups or stews)
4 tablespoons vegetable oil
1 medium-sized yellow onion, peeled and minced
1 medium-sized green pepper, cored,
seeded, and minced
1 garlic clove, peeled and minced
1/4 teaspoon cumin seeds, pulverized
3 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 medium-sized ripe tomatoes, peeled,
cored and chopped (include all juices)

1. Brown the chicken (undredged) in the oil in a very large heavy skillet
over fairly high heat; drain chicken on several thicknesses of paper
toweling and keep aside. Pour all but 2 tablespoons oil from skillet.
2. Add onion, green pepper and garlic to skillet and stir-fry about 5
minutes over moderate heat until limp. Blend in cumin and flour and
heat, stirring, about 2 minutes. Mix in salt, pepper, and tomatoes and
cook, stirring, about 5 minutes. Mixture will be quite thick – but it
will thin considerably as the dish cooks.
3. Return chicken to skillet, spoon sauce over each piece, cover and
simmer very slowly about 1 hour or until chicken is tender. Uncover
and simmer about 15 minutes longer to thicken the sauce a bit, then
serve with fluffy boiled rice.
 

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