The Salvadoran Pollo en Pinol recipe is one of my new favorites, and I can’t wait to tell you all about it. It’s okay if you haven’t heard of it before. I can tell you its a delicious and unusual dish.
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El Salvador, a small Central American country, is known for its delectable Pollo en Pinol. The unique flavor of this Salvadoran Pollo en Pinol recipe, a blend of toasted corn and ground seeds, is what sets this chicken dish apart from others. Pinol lends this chicken dish a flavor and texture you won’t find in any other. The combination of toasted corn and ground seeds in Salvadoran Pollo en Pinol recipes piqued my interest when I first heard about it. Since I enjoy experimenting with different tastes, I couldn’t wait to give it a shot. When I finally got around to making it, I was blown away by how good it tasted and how pleasant the aroma was in the house.
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As a one-pot meal, Pollo en Pinol has the added benefit of reducing the amount of dirty pots and pans you’ll have to wash afterward. The chicken is cooked first, then the vegetables and Pinol mixture are added and everything is allowed to simmer together. The end result is a dish so full of flavor that your guests will be begging for more. You can serve Salvadoran Pollo en Pinol recipes with any number of accompaniments. I paired mine with steamed rice and a basic salad, but it would also be delicious with warm tortillas or a side of beans. You can eat it with any side you like because of how adaptable it is.
As a chef who has recently tried this traditional Salvadoran dish, I can say without reservation that Pollo en Pinol is an experience you won’t soon forget. The Pinol mixture adds a distinctive flavor to this dish, and the dish itself is quick and easy to prepare. It’s ideal for when you want to serve something a little different at a family meal or for a special occasion. Salvadoran Pollo en Pinol recipe are a must-try if you’re looking for a new and interesting way to prepare chicken. Toasted corn, ground seeds, and juicy chicken come together to make a delicious main dish. Get an apron on, gather your supplies, and get ready to wow your guests with this incredible meal. To the cooks: best wishes!
The Complete Recipe with Ingredients and Step by Step Instructions Listed Below
3 Reasons People Love the Salvadoran Pollo en Pinol Recipe
1. Unique Flavor Profile: One reason people love the Salvadoran Pollo en Pinol recipe is its unique flavor profile. The toasted corn and ground seeds in the pinol mixture create a special taste that sets this dish apart from other chicken recipes. It’s an exciting and delicious combination that makes the dish stand out and keeps people coming back for more. The wonderful blend of flavors is definitely something to be savored.
2. One-Pot Meal: Another reason people enjoy the Salvadoran Pollo en Pinol recipe is that it’s a one-pot meal, making it easy to cook and clean up afterward. You cook the chicken, vegetables, and Pinol mixture all together in one pot, which saves time and effort. This convenience is especially appealing to busy cooks who want to create a delicious meal without having to wash a lot of dishes.
3. Simple, Wholesome Ingredients: Finally, people love Salvadoran Pollo en Pinol recipes because it’s made with simple, wholesome ingredients. The dish relies on a combination of chicken, vegetables, and the unique Pinol mixture to create a delicious and satisfying meal. The use of straightforward, easy-to-find ingredients makes it accessible for home cooks and ensures that the dish is not only tasty but also nourishing.
How To Make Our Salvadoran Pollo en Pinol Recipe
Ingredients (8 Servings)
2 lbs chicken thighs, bone-in and skin-on
1 tbsp achiote paste
1 tsp dried oregano
1 tsp cumin
1 tsp salt
½ tsp black pepper
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp vegetable oil
3 cups chicken broth
2 cups masa harina
3 cups water
1 tsp salt
Instructions
1. In a small bowl, mix together the achiote paste, oregano, cumin, salt, and black pepper to make a marinade.
2. Rub the chicken thighs with the marinade and let them marinate for at least 30 minutes, or overnight in the refrigerator.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, red bell pepper, and garlic and cook until the vegetables are soft and translucent, about 5 minutes.
4. Add the marinated chicken thighs to the pot and brown on all sides, about 5 minutes per side.
5. Add the chicken broth to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the chicken simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. In a separate pot, mix the masa Harina, water, and salt to make the Pinol. Cook the Pinol over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pot, about 10-15 minutes.
7. Add the Pinol to the pot with the chicken and stir well to combine. Let the mixture simmer for an additional 10 minutes to thicken the sauce.
8. Serve hot with rice and beans.
Nutritional Information For the Salvadoran Pollo en Pinol Recipe
Calories: 422
Carbohydrates: 36g
Protein: 25g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 100mg
Sodium: 960mg
Potassium: 441mg
Fiber: 3g
Sugar: 2g
Prep Time: 40 minutes
Cooking Time: 45 minutes
Pots, Pan and Cooking Equipment Needed for the Salvadoran Pollo en Pinol Recipe
Large pot or Dutch oven for cooking the chicken
Small bowl for making the marinade
Knife and cutting board for chopping vegetables
Wooden spoon or spatula for stirring
Large pot for making the Pinol
Whisk for stirring the Pinol
Best Way to Store Leftovers From the Salvadoran Pollo en Pinol Recipe
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, add the chicken and Pinol to a pot and heat over low heat until it is warmed through.
Substitutions For the Salvadoran Pollo en Pinol Recipe
Chicken thighs: chicken breast or drumsticks can be used instead of chicken thighs.
Achiote paste: smoked paprika or tomato paste can be used as a substitute.
Masa Harina: cornmeal or corn flour can be used as a substitute.
Substitutions For the Vegetarian Salvadoran Pollo en Pinol Recipe
This recipe contains chicken and is not vegetarian. There are no direct substitutes for chicken that will provide the same flavor and texture. However, a vegetarian version can be made by using vegetable broth instead of chicken broth and substituting the chicken with vegetables such as mushrooms, zucchini, or eggplant.
Tips and Tricks For Easier Creation
Use a paper towel to pat the chicken dry before applying the marinade for better absorption of the flavors.
Cook the chicken in batches to avoid overcrowding the pot and steaming instead of browning the chicken.
Use a whisk to stir the Pinol to avoid lumps and make it smoother.
Side Dishes and Desserts For the Salvadoran Pollo en Pinol Recipe
Rice and beans
Fresh salad with avocado
Tortillas or cornbread
Grilled vegetables
How To Serve the Salvadoran Pollo en Pinol Recipe
To serve, ladle the chicken and Pinol into bowls and garnish with chopped cilantro or parsley. Serve hot with rice and beans, tortillas or cornbread, and a fresh salad with avocado or grilled vegetables on the side.
FAQ About the Salvadoran Pollo en Pinol Recipe
What is the Salvadoran Pollo en Pinol Recipe?
Salvadoran Pollo en Pinol Recipe is a traditional Salvadoran dish made with chicken thighs, achiote paste, vegetables, and a thickened sauce made with masa Harina. It is often served with rice and beans.
What are the key ingredients in the Salvadoran Pollo en Pinol Recipe?
The key ingredients in Salvadoran Pollo en Pinol Recipe include chicken thighs, achiote paste, oregano, cumin, onion, red bell pepper, garlic, vegetable oil, chicken broth, masa Harina, water, and salt.
How long does it take to make a Salvadoran Pollo en Pinol Recipe?
The prep time for Salvadoran Pollo en Pinol Recipe is around 40 minutes, and the cooking time is around 45 minutes.
Can I make Salvadoran Pollo en Pinol Recipes vegetarian?
Salvadoran Pollo en Pinol Recipe traditionally contains chicken, but a vegetarian version can be made by using vegetable broth instead of chicken broth and substituting the chicken with vegetables such as mushrooms, zucchini, or eggplant.
How do I store leftovers of my Salvadoran Pollo en Pinol Recipes?
Leftovers of Salvadoran Pollo en Pinol Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add the chicken and Pinol to a pot and heat over low heat until it is warmed through.
Final Thoughts
My recent experience making Salvadoran Pollo en Pinol was a true delight. The unique flavor profile, the convenience of a one-pot meal, and the simple, wholesome ingredients all contributed to making this dish a winner in my kitchen. As a cook who tried this recipe not long ago, I can say with confidence that it’s a great choice for anyone looking to add something new and tasty to their cooking repertoire.
I encourage you to give Pollo en Pinol a try, whether you’re an experienced cook or a beginner. The amazing flavors and easy-to-follow process make it an enjoyable dish to prepare, and I’m sure it will become a favorite in your household, just as it has in mine.
So, don’t hesitate to venture into the delicious world of Salvadoran cuisine with Pollo en Pinol. You’ll be pleasantly surprised by the unique taste and simplicity of this wonderful dish. Happy cooking, and enjoy your Pollo en Pinol adventure!
Salvadoran Pollo en Pinol
Equipment
- Large pot or Dutch oven for cooking the chicken
- Small bowl for making the marinade
- Knife and cutting board for chopping vegetables
- Wooden spoon or spatula for stirring
- Large pot for making the pinol
- Whisk for stirring the pinol
Ingredients
- 2 lbs chicken thighs bone-in and skin-on
- 1 tbsp achiote paste
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 tbsp vegetable oil
- 3 cups chicken broth
- 2 cups masa harina
- 3 cups water
- 1 tsp salt
Instructions
- In a small bowl, mix together the achiote paste, oregano, cumin, salt, and black pepper to make a marinade.
- Rub the chicken thighs with the marinade and let them marinate for at least 30 minutes, or overnight in the refrigerator.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, red bell pepper, and garlic and cook until the vegetables are soft and translucent, about 5 minutes.
- Add the marinated chicken thighs to the pot and brown on all sides, about 5 minutes per side.
- Add the chicken broth to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the chicken simmer for about 30 minutes, or until the chicken is cooked through and tender.
- In a separate pot, mix the masa harina, water, and salt to make the pinol. Cook the pinol over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pot, about 10-15 minutes.
- Add the pinol to the pot with the chicken and stir well to combine. Let the mixture simmer for an additional 10 minutes to thicken the sauce.
- Serve hot with rice and beans.
