Recipe

Pollo Avonado Recipe


Pollo Avonado Recipe
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.

Notyourmomm

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Ingredients
  • 1 fryer cut up in 8 pieces
  • 1 generous pinch each of marjoram, rosemary and thyme
  • 3 cloves of garlic
  • salt and pepper
  • 1/3 to 1/2 cup of coconut rum liquor for marinade
  • flour
  • small pearl onions (I use the frozen one, because I hate to peel those little fresh ones)
  • 1 box of tiny frozen green peas (petite pois)
  • 1/3 cup of white wine (chablis-generic fine)
  • 1/3 cup of dark rum

Directions
  1. Marinate the chicken for two hours in the herbs, coconut rum liquor, generously seasoned with salt and pepper and the crushed garlic cloves.
  2. Coat with flour and brown on all sides in oil.
  3. When well browned, move to casserole dish.
  4. 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.
  5. Pour over the chicken.
  6. In a separate pan, heat the rum, flame and then pour over the chicken.
  7. Add the peas and onions to the chicken.
  8. Cover and bake at 375 degrees for 45 minutes.
  9. Serve with rice that has been cooked with pimento, green pepper and onion.

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Comments


You've outdone yourself. This sounds great. Jett


This sounds great,like the depth the rum flavors will create!


This sounds good NYM... your Mom must have been a great cook..


Wow! This would be a show stopper if you had guests hanging out in your kitchen when you hit the flaming rum part. Thanks for the post.


I would love to see this made table side, so I will have to do that part myself.

I am excited to try this.

Michael




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