Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 cup chicken broth
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the chicken pieces and brown on all sides, about 5 minutes per side.
4. Remove the chicken from the pot and set aside.
5. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the bay leaves, smoked paprika, cumin, oregano, salt, and black pepper to the pot and stir to combine.
7. Return the chicken to the pot and pour in the chicken broth.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 1 hour, or until the chicken is cooked through and tender.
10. Remove the pot from the oven and let cool for a few minutes.
11. Using two forks, shred the chicken into small pieces.
12. Serve the pringá de pollo hot with your favorite side dishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 18g
- Cholesterol: 90mg
- Sodium: 600mg
- Total carbohydrates: 5g
- Protein: 30g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Smoked paprika can be substituted with regular paprika.
- Dried oregano can be substituted with dried thyme or rosemary.
Variations:
- Add diced potatoes or carrots to the pot before baking for a heartier meal.
- Use boneless, skinless chicken breasts instead of a whole chicken for a quicker cooking time.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Make sure to brown the chicken well before baking to develop a deeper flavor.
- Use a meat thermometer to ensure the chicken is fully cooked before serving.
Storage instructions:
- Store leftover pringá de pollo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pringá de pollo in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pringá de pollo in a large serving dish with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with rice, beans, or a salad.
Suggested side dishes:
- Spanish rice
- Black beans
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the chicken is not fully cooked after 1 hour, continue baking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked before serving.
Food history:
- Pringá de pollo is a traditional Spanish dish that originated in Andalusia.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot with your favorite side dishes.
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Region: Spanish