Salvadoran Pollo en Pinol
422kcal
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
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
Method
- 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.
Nutrition
Calories422kcalCarbohydrates36gProtein25gFat20gSaturated Fat5gCholesterol100mgSodium960mgPotassium441mgFiber3gSugar2g