Pollo Avonado
From notyourmomma 17 years ago
- 65 minutes to make
- Serves 4
Another goodie from my mother's box of recipes. I don't know what Avonado means, but the chicken is quite savory and very delicious, don't let the flambe part scare you. It adds great depth to the sauce.
Ingredients
- 1 fryer cut up in 8 pieces shopping list
- 1 generous pinch each of marjoram, rosemary and thyme shopping list
- 3 cloves of garlic shopping list
- salt and pepper shopping list
- 1/3 to 1/2 cup of coconut rum liquor for marinade shopping list
- flour shopping list
- small pearl onions (I use the frozen one, because I hate to peel those little fresh ones) shopping list
- 1 box of tiny frozen green peas (petite pois) shopping list
- 1/3 cup of white wine (chablis-generic fine) shopping list
- 1/3 cup of dark rum shopping list
How to make it
- Marinate the chicken for two hours in the herbs, coconut rum liquor, generously seasoned with salt and pepper and the crushed garlic cloves.
- Coat with flour and brown on all sides in oil.
- When well browned, move to casserole dish.
- Remove oil from pan, add wine to the pan and bring up to simmer and scrape up all the browned bits from the bottom of the pan.
- Pour over the chicken.
- In a separate pan, heat the rum, flame and then pour over the chicken.
- Add the peas and onions to the chicken.
- Cover and bake at 375 degrees for 45 minutes.
- Serve with rice that has been cooked with pimento, green pepper and onion.
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