Total time: 1½ hours, plus marinating time for the chicken
Servings: 6 to 8
Note: In this recipe, dry white wine can be substituted for pulque. Serve this with rice and tortillas.
1 cup pulque (or substitute a dry white wine)
1/4 cup orange juice
1/2 teaspoon grated orange zest
1 small onion, roughly chopped
1 clove garlic, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 small chicken (2½ to 3 pounds) cut into serving pieces (breast in quarters, thigh and leg separated; save the back for something else, such as soup or stock)
In the bowl of a blender, combine the pulque, orange juice, zest, onion, garlic, clove, salt and pepper. Place the chicken in a glass or ceramic bowl and rub the marinade all over the chicken. Cover the bowl and refrigerate the chicken for at least 2 hours to marinate.
Pollo en pulque assembly
1/4 cup olive oil
1 onion, chopped
1 clove garlic, minced
3/4 pound plum tomatoes, chopped
1 jalapeño chile, seeded and finely chopped (optional)
1 pinch dried oregano
1 bay leaf
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper
2 cups pulque (or dry white wine)
1. Remove the chicken from the marinade (reserve the marinade) and pat the chicken dry using paper towels or a kitchen cloth.
2. In a heavy casserole, heat the oil over medium-high heat. Brown the chicken pieces on all sides, turning from time to time. Remove the browned chicken to a plate.
3. To the casserole, add the onion and garlic and cook until the onion is translucent, about 5 minutes, stirring occasionally. Stir in the tomatoes, chile (if using), oregano, bay leaf, salt and pepper. Continue to cook, stirring occasionally, until the spices are aromatic and the flavors are married, 3 to 5 minutes.
4. Stir in the pulque and bring the mixture to a simmer, scraping any flavoring from the bottom of the casserole. Reduce the heat to a gentle simmer, and add the chicken and the reserved marinade. Cook the chicken at a gentle simmer, partially covered, until the chicken is tender, 40 to 50 minutes (the white breast meat will cook a little faster than the dark thigh and leg meat; remove the white meat and hold in a warm place until the dark meat is completely cooked). Remove from heat and serve.
Each of 8 servings: 334 calories; 20 grams protein; 7 grams carbohydrates; 1 gram fiber; 18 grams fat; 4 grams saturated fat; 61 mg cholesterol; 4 grams sugar; 347 mg sodium.Copyright © 2014, Los Angeles Times