Pollo en Salsa is a traditional Costa Rican recipe for a classic dish of shredded chicken thigh meat in a tomato, bell pepper, onion and achiote paste base. The full recipe is presented here and I hope you enjoy this classic Costa Rican version of: Pollo en Salsa.
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Ingredients:
4 bone-in chicken thighs
1 tsp dried oregano, crumbled
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
1 1/2 tsp red achiote paste
4 garlic cloves, minced
1 medium onion, chopped
1 large tomato, chopped
1/2 red bell pepper, chopped
500ml chicken stock
olive oil, for frying
Method:
Place a medium-sized saucepan over medium heat. Add a little oil and use to fry the onion, garlic, tomato and bell pepper for 4 minutes. Scatter over the cumin and oregano then season with salt and black pepper and continue cooking for 2 minutes.
Add the chicken and cook for 2 minutes on each side to often, mixing often. Add the chicken stock bring to a boil, then reduce to a brisk simmer, cover and cook for 30 minutes until the chicken is fully tender.
Remove the chicken and shred the meat. Return to the pan, cook for 2 minutes more then serve over rice and beans.
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