My mom used to make this quite a bit when I was a kid. Sadly I've only made it twice since I've been out of the house. Don't ask me why. It's pretty easy and so good. If you make it, and you should at least once, you'll experience a smell that takes me back to my childhood. Sometime in the mid 90s when my sisters were my kids' ages. We didn't have a lot of expensive things or a nice house or a fancy car back then. (Probably only had the one car for awhile then. The little bitty red two-door Pontiac LeMans with no AC or radio that fit all five of us and took us on hundreds of miles worth of road trips in which Kelsey and I complained about Megan taking up most of the back seat. Ahhhhh, family road trips.) But when I smell Ernie's Chicken cooking, I remember good times. I mean really good times. Family times.
Try the recipe. It's a family-pleaser for sure. All three of my kids shoveled it in at record-breaking speed last night. If you have kids, you know what that says about a dish!!
(In case you're wondering, my mom got the recipe from a man named Ernie. It's obviously a little easier to say "Ernie's Chicken" than "Pollo Such and Such".)
Pollo Agua Scaliento ("Ernie's Chicken")
1 chicken cup up (you can use cut up pieces as you like)
2 tablespoon cooking oil
1 small onion, thinly sliced and chopped
1 clove garlic, minced
3 medium tomatoes, peeled, seeded, and chopped (we use 1 large can crushed tomatoes)
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano, crushed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 chicken bullion cubes (or 2 tsp bullion powder)
1 dried jalepeno (we use 1-2 cans ro-tel tomatoes instead - mild for the kids)
Salt and pepper chicken, brown in oil 15 minutes. Add onion, garlic, bullion, & jalapeno. Cook 5 minutes. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. (Omit water if you use ro-tel tomatoes) Cover and simmer 30-35 minutes. Remove chicken to platter and keep warm. Add 2 teaspoon cornstarch (or 4 tsp flour) to 2 tablespoons water. Add to sauce, cook until thick. Pour over chicken and rice. Good over fried potatoes, too.
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3 comments:
Good eats. Just make sure the bullion cubes dissolve before serving. A partially dissolved cube really dampens the fabulous flavor of the dish...
Thanks for posting this Tara! It sounds delicious - I can't wait to try it!
Hi again,
I printed this recipe to take to the store and forgot to click "print selection" -- that turned out to be a good thing because now it will be in my recipe file with the picture of your lovely family and the girls playing with moon sand :).
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