Gallina Con Salsa De Almendras
|Stewing chicken||1 Large|
|Garlic||2 Clove (10 gm)|
|Dry white wine||1 Cup (16 tbs)|
|Dark rum||2 Tablespoon|
|Olive oil||4 Tablespoon|
To toast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown.
Crush with pestle in mortar or bowl.
Cut chicken into small serving pieces, dry thoroughly, dip in flour, sprinkle with salt and pepper, and fry slowly in hot olive oil with onion and peeled, whole garlic cloves.
Bring water to boil on the side.
When chicken is nicely brown, remove chicken and garlic cloves.
Stir in saffron and 1 tb flour.
One minute later, add white wine and rum.
When wine has reduced to half on fairly fast boil, replace chicken.
Pour in enough boiling water to cover.
Stir, add salt and pepper if necessary, and simmer, covered, until meat is tender.
(Stewing chicken will take 1 1/2-2 12 hours.) Crush garlic cloves in mortar with almonds.
Dilute with a little of the chicken sauce, then stir it into the sauce in the casserole.
Cook 5 minutes longer and serve.
note: This recipe can be knade with two or three tender chickens instead of a stewing chicken.
If sauce seems too thin when cooking of chicken is almost completed, remove lid for remainder of cooking time.