Pollo en Pinol is a traditional Salvadorean (from El Salvador) recipe for a classic stew of chicken and vegetables in a stock thickened with toasted maize flour. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Pollo en Pinol.
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Pollo en pinol is arguably one of the most popular dishes served during feasts and festivals in El Salvador.
This is a stewed chicken dish, featuring sumptuous chicken breast, onions, potatoes, cilantro, green peppers, and ground, toasted, maize flour. It's traditionally served accompanied by white rice.
Ingredients:
1 whole chicken, cut into serving-sized pieces
2 tbsp olive oil
1⁄2 onion, chopped
4 garlic cloves, chopped
2 medium potatoes, (waxy, yellow, potatoes are best)
1 tomato, chopped
1⁄2 green bell pepper, chopped
1 tsp coriander leaves
1 tsp salt
1⁄2 tsp ground pepper
2 chicken bouillon cubes
200g toasted cornmeal
1l water
Method:
Set a heavy-based caserola or cast iron casserole (Dutch oven) over medium-low heat. Once hot add the olive oil and when the oil starts to shimmer add in the chicken pieces and cook them for about 5 minutes pre side to brown.
Once the chicken is nicely coloured add in the onion, garlic, tomato, potatoes, green bell pepper, coriander, chicken bouillon, salt and black pepper. Fry the ingredients, stirring often, for 3–5 minutes.
Stir the toasted cornmeal with the 1l water in a bowl or jug until you have a smooth paste. Add this to the pan with the chicken and vegetables.
Bring to a simmer, then cook gently for 20 minutes.
Taste the stew and adjust the seasoning with salt, if needed.
