WITH EASTER OVER, NOW WE CAN GET BACK INTO THE SWING OF THINGS! THIS IS ANOTHER DISH FROM THE REGION OF CAMPANIA. I USED A FREE RANGE CHICKEN, WHICH I HAD THE BUTCHER CUT INTO PIECES FOR ME. I BROWNED THE CHICKEN, THEN REMOVED IT FROM THE PAN AND THEN SAUTEED THE SAUCE IN THE SAME PAN. THE SAUCE CONSISTED OF RED ONION, 10 WHOLE GARLIC CLOVES, BELL PEPPERS, MUSHROOMS, JALAPENO PEPPERS, WHITE WINE, AND BASIL AND PARSLEY FROM OUR GARDEN. THE RECIPE CALLED FOR 8 SMALL JALAPENO PEPPERS. I USED 3 LARGE ONES BECAUSE I THOUGHT THE DISH WOULD BE TO HOT, BUT IT WASN'T. IF I MAKE THIS DISH AGAIN I WOULD USE THE REQUIRED AMOUNT.
THE SAUCE COOKED FOR ABOUT 10 MINUTES UNTIL IT WAS GOLDEN BROWN.
THE CHICKEN WAS RETURNED TO THE PAN WITH THE SAUCE AND COOKED FOR AN ADDITIONAL 30 MINUTES.
POLLO AVELLINO READY TO SERVE!
MY PANEL FOR TONIGHT, PAIGE, BECCA, NICK AND HILLARY. THEY ALL LOVED THE DISH AND SAID THAT IS DEFINITELY A DO-OVER!!! 
No comments:
Post a Comment