All Easy Recipes. Cook all that you can cook. Chicken, Ham And Sausage In Sweet - And - Sour Sauce
(Pollo A Lo Agridulce)
 
What You Need:            (To Serve: 4)
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  • 1 tablespoon finely chopped garlic
  • 1 teaspoon crumbled dried oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons olive oil
  • 1 tablespoon plus ½ cup malt vinegar
  • A 3½ to 4-pound chicken, cut into 6 to 8 serving pieces
  • 2 chorizos, or substitute ¼ pound other garlic-seasoned smoked pork sausages
  • 4 ounces lean boneless cooked ham, cut into ¼-inch dice (about 1 cup)
  • 1 cup chicken stock, fresh or canned
  • ½ cup dark-brown sugar
  • 1 teaspoon arrowroot combined with
  • 2 tablespoons cold water

    • How To Cook:
    1. With a mortar and pestle or in a small bowl with the back of a spoon, mash the garlic, oregano, salt and pepper to a smooth paste. Stir in 4 tablespoons of the olive oil and 1 tablespoon of vinegar.

    2. Pat the chicken completely dry with paper towels, place it in a bowl, and with your fingers or a pastry brush spread the garlic mixture all over the outside of the bird. Cover the chicken with foil or plastic wrap and marinate overnight in the refrigerator.

    3. Place the chorizos or other sausages in a small skillet and prick them in two or three places with the point of a small, sharp knife. Add enough cold water to cover them completely and bring to a boil over high heat.

    4. Then reduce the heat to low and simmer uncovered for 5 minutes. Drain the sausages on paper towels, cut them crosswise into ¼-inch rounds, and set aside.

    5. In a heavy 12-inch skillet, heat the remaining 2 tablespoons of olive oil over moderate heat until a light haze forms above it. Remove the chicken from the marinade and pat the pieces dry with paper towels. (Discard the marinade.)

    6. Starting them skin side down, brown 3 or 4 pieces of chicken at a time. Turn the pieces with tongs and regulate the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate.

    7. Add the sausage and ham to the fat remaining in the skillet and, stirring constantly, cook for 2 or 3 minutes, or until they brown lightly. With a slotted spoon, transfer the sausage and ham to the plate with the chicken.

    8. Pour off the fat from the skillet and in its place add the chicken stock. Bring to a boil over high heat; meanwhile stir and scrape in any brown particles clinging to the bottom of the pan.

    9. Stir in the brown sugar and the remaining ½ cup of vinegar, and return the chicken, ham and sausage to the skillet together with any liquid that has accumulated on the plate.

    10. Reduce the heat to low, cover tightly and simmer for 30 minutes, or until the chicken is tender and shows no resistance when pierced with the point of a small, sharp knife. Transfer the chicken to a heated platter and scatter the pieces of sausage and ham over it.

    11. Stirring constantly, pour the arrowroot mixture into the cooking liquid remaining in the skillet. Stir over high heat until the sauce comes to a boil and thickens enough to coat the spoon lightly.

    12. Taste for seasoning, pour the sauce over the chicken and serve at once. "Pollo a lo Agridulce" can be accompanied by plain cooked rice, boiled yams or the West Indian pumpkin, calabaza (see Glossary).
    		 
    		 
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