Friday, March 25, 2011

Pollo al Cuñete

We've reached La Huacana, where we can enjoy the fine cooking by Toño's sister Chilo. The first lunch she served us today was Pollo al Cuñete with pineapple, almonds and dried plums.




Start with a chopped pineapple, dried plums, a bit of water and a bit of white balsamic vinegar. Blend the mixture and pass through a sieve. Fry the chopped chicken in olive oil complemented with a bit of butter. Season every piece with salt and pepper while frying and add some pressed garlic after turning them over. Put the chicken pieces with the sauce in a casserole, add some plums, peeled almonds, a couple of chilli jalapeño, some sugar, peppercorns, marjoram and bay leafs. Put the casserole with a lid on into the oven for 1 hours and 20 minutes at 200C/390F. Remove the lid after 50 minutes.

Yes, I did ask for a second servings.

PS: If you have no peeled almonds, put the unpeeled ones in boiling water. The skin should go off in no time.

Location:Morelos Norte,La Huacana,Mexico

4 comments:

Anonymous said...

Thank you for sharing. I'm cooking this tonight!

Save travels
Tigresa

Micky said...

I would try to leave out the salt for socio-medical reasons and use as little olive oil and fat as possible for browning the chicken pieces.

These, and the move towards more wholemeal and whole fibre stuff, are the stuff of our every-day concern.

Most certainly it sounds a meal fit for a guest!

MartininBroda said...

It looks nice, hope your trip is pleasant so far.

Mr. Urs said...

@Tigresa: I hope it turned out good (with my shaky recipe)

@Micky: generally, my sister-in-law cooks very health concious. like she does not use pork dripping, although it might lead to a better taste.

@Martin: it is!