Chicken sautéed with fresh tomato (Pollo con tomate) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Notes about this recipe

  • Breadcrumbs on August 13, 2015

    p. 243 - This is a perfect recipe for tomato season as it calls for 4.5lbs. Oh, and it’s delicious! Prep is simple but the sauce needs a long simmer. Fortunately for me, today time wasn’t a factor at all except when we started inhaling the tantalizing aromas of this sauce and then it was impatience vs a lack of time that proved to be an issue. The author suggests it will take 45 to 75 mins for the chx to cook. All I can say is there must be some big ass chickens in Spain as mine were cooked through in 15 mins after the initial browning. Nevertheless, once the chicken is cooked, the sauce must then reduce to the consistency of a jam and this, my friends, is what takes time and patience. The sauce is well worth the wait, sweet, jammy and velvety I think I’d have been happy with a bowl of sauce and some crusty bread, chicken be damned! Photo here: http://chowhound.chow.com/topics/1020811?commentId=9682261#9682261

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