Pollo Extremena

Serves: 4
Total Calories: 1,778


3 cups extra virgin olive oil
3 cloves garlic coarsely chopped
4 chicken breasts
flour for dredging
1 large green pepper cut into 1/4 inch strips
1 large onion cut into 1/4 inch strips
2 chorizo sausages cut into 1/4 inch slices
3 cups chicken stock
2 cups green peas
4 roasted red bell peppers (bottled)
4 sprigs saffron
salt and pepper to taste


In a glass jar, combine the oil and garlic and let sit at least 2 hours to blend the flavors. Cut the chicken breasts into 1?2-inch strips and pound lightly with the textured side of the meat tenderizer. Brush the strips lightly with the garlic oil, dredge in fl our, and set aside.

In a large, heavy skillet, heat 1?3 cup garlic oil over medium heat. Add the green pepper and onion and sauté about 7–8 minutes. Add the chorizo and cook until lightly browned, about 4–5 minutes. Add the chicken strips and brown on both sides, about 3–4 minutes on each side, adding more garlic oil, if needed. Stir in the stock, peas, roasted peppers, saffron, salt, and pepper and bring to a boil. Lower heat to medium and simmer to reduce, about 5–10 minutes. Serve immediately with yellow rice and a green salad.

NOTE: Any extra garlic oil can be stored in the refrigerator for 2 weeks.

Nutritional Facts:

Serves: 4
Total Calories: 1,778
Calories from Fat: 1,561

This Pollo Extremena recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.

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