Savor the fusion of flavors in this dish in one bite.
Photo: Courtesy of Hilton Bogota Corferias
A bit of chicken history
Chicken is one of the most versatile ingredients in the kitchen. It is a white meat that can be prepared in stews, soups and main dishes such as: chicken with mushrooms, roast breast, roast chicken and even breaded. Today in Gastronomy and recipes we bring a practical recipe, which will allow you to awaken your creativity with ingredients that merge and which in the end leave a wonderful result for your palate and surprise those you love.
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1 chicken, 5 to 6 pounds, cut into pieces.
2 tablespoons seasoned achiote or red recado paste.
2 crushed tomatoes.
2 cups bitter orange juice or substitute (1/2 cup orange juice, 1/2 cup grapefruit juice, 1/2 cup lime juice, and 1/2 cup distilled white vinegar)
2 cups of chicken broth.
5 charred garlic cloves, roasted or grilled then peeled.
1 teaspoon of oregano.
1/4 teaspoon ground cumin.
1/4 teaspoon ground Amazonian green pepper.
1/2 teaspoon sea or kosher salt or more to taste
1/2 teaspoon ground black pepper.
Ingredients for the sauce
1 tablespoon of olive oil.
100 grams of onion.
100 grams of minced garlic.
½ hard mango.
100 grams of hydrated white raisins.
A cup of white wine.
¼ cup apple cider vinegar and malt vinegar.
100 grams of panela.
A tablespoon of salt.
Pepper to taste.
A sprig of fresh cilantro.
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To make the marinade, put the achiote paste, bitter orange or its substitute, chicken broth, roasted garlic cloves, oregano, cumin, allspiceseason with S&P in a blender or food processor and puree until smooth.
Chicken pieces should be put on the grill or charcoal just to seal them with salt and pepper.
Then, transfer it to a zip-top bag or container and pour the marinade over it. All chickens should be bathed.
Close or seal the bag or container and place it in the fridge for 1-2 hours.
Flip and move the chicken pieces once or twice.
Remove the chicken from the fridge. Preheat oven to 180 degrees.
Scatter the red onion and coarsely chopped tomatoes over a large baking dish/saucepan.
Put the chicken pieces on this layer and pour the marinade over it, making sure the pieces are not on top of each other.
Bake and roast for 25 to 30 minutes or until skin is golden brown and crispy.
Flip the chicken pieces to the other side and drizzle with the marinade. Use the banana leaves by burning them over direct heat and wrap them around the chicken to form a bundle.
Cover the entire baking dish with aluminum foil, by fixing it on the edges, the less steam can escape, the better.
Lower the temperature oven at 150 degrees.
Return the baking dish to the oven and let the chicken cook for about 1 to 1/2 hours.
The chicken should be fully cooked and almost falling off the bone. Remove the baking dish from the oven and let stand for 10 to 15 minutes.
Put the chicken on a plate, you can serve chicken pieces whole or remove the meat from the bones.
Serve the rest of the sauce in a bowl and drizzle Cover the chicken or serve on the side.
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Sweat the onions and garlic until translucent almost golden over low heat and stir constantly.
Add in pieces diced mangoes for 10 minutes.
Add white grapes hydrated 15 minutes.
Add with white wine and reduce to 70%, vinegar and reduce to 50%.
add panela and stir.
Cook over low heat for 15 minutes. Add salt and pepper as desired.
Leave to stand for 2 minutes over low heat and remove to mix with chicken.
If you like to cook and you are one of those who create recipes in search of new flavors, write to us at Edwin Bohórquez Aya ([email protected]) or that of Tatiana Gómez Fuentes ([email protected]) to know your gastronomic proposal. 😊🥦🥩🥧