All Easy Recipes. Cook all that you can cook. Cornmeal - Coated Chicken In Tomato Sauce
(Pollo Rebozado)
 
What You Need:            (To Serve: 4)
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  • 2 eggs
  • cup milk
  • 2 tablespoons yellow cornmeal
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • A 3- to 3-pound chicken, cut into 6 to 8 serving pieces
  • cup vegetable oil
  • cup coarsely chopped onions
  • 6 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
  • cup dry white wine
  • Bouquet of 3 parsley sprigs, 1 bay leaf, teaspoon dried marjoram tied together in cheesecloth
  • 1 teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. In a large mixing bowl, beat the eggs with a whisk or rotary beater for a minute or two only, then beat in the milk, the cornmeal, 1 teaspoon of salt and teaspoon of black pepper.

    2. Pat the chicken pieces completely dry with paper towels, then one at a time dip them into the egg and cornmeal batter, and when they are lightly coated lay them side by side on a long sheet of wax paper.

    3. Heat cup of the oil at high heat in a 10- to 12-inch skillet. Add the chicken and regulate the heat so that the pieces brown quickly without burning. Turn the chicken frequently with tongs or a slotted spoon. Transfer the chicken to paper towels to drain.

    4. In a heavy 4-quart flameproof casserole, heat the remaining cup of oil over moderate heat until a light haze forms above it. Add the onions and cook, stirring, for 4 or 5 minutes, or until they are soft and transparent but not brown.

    5. Stir in the tomatoes, wine, bouquet, 1 teaspoon of salt and a few grindings of pepper. Cook, stirring frequently, for 5 minutes. Add the browned chicken to the casserole, basting the pieces well with the tomato sauce.

    6. Cover and simmer over low heat for 30 to 40 minutes, or until the chicken is tender but not falling apart. Taste for seasoning and serve directly from the casserole.


     
     
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