Recipe
Pollo mayombe
Chicken marinated in sour orange and stewed with bacon, potato, raisins, spices, and chard, served on fried bread. A Cuban stew with intense flavor.
- Preparation20 min
- Cooking40 min
- Total time1 h
- Servings6 servings
- DifficultyMedium
Ingredients
Check off the ingredients you have.
Method
- Clean the chicken and cut it into quarters. Marinate it with the salt, white pepper, and sour orange juice.
- Leave it in the refrigerator for a minimum of 2 hours.
- Cut the bacon into small cubes. Peel the onion and slice it.
- Peel the carrot and slice it. Clean and chop the parsley and chard.
- Blanch the tomato, remove the skin and seeds, and chop it. Peel the potato and cut it into quarters.
- Remove the wilted leaves from the basil. Chop the ginger and grate the nutmeg.
- In a heavy pot, heat the lard (oil is better) and brown the chicken quarters. Remove them and keep warm.
- Remove some of the fat from the pot.
- Fry the bacon in the same pot, add the onion and carrot, and cook until reduced.
- Add the chopped tomato, parsley, and raisins. Incorporate the chicken and cook for a few minutes.
- Pour in the broth and, when it begins to boil, add the potatoes.
- Halfway through cooking, add the basil, ginger, and nutmeg. Cover and simmer over low heat for about 20 minutes.
- Add the chard and cook until everything is tender. If necessary, add more broth.
- Serve in a dish over slices of fried bread and garnish with a sprig of mint or basil.
