Ingredients Jump to Instructions ↓

  1. 4 1/2 pounds Chicken parts Salt

  2. 6 Peppercorns

  3. 1 Whole clove

  4. 1 piece cinnamon -- (1/2 in )

  5. 1 tablespoon Sugar

  6. 1/4 cup Dry sherry

  7. 3 Garlic cloves -- minced

  8. 1/4 cup Vinegar

  9. 1 large White onion -- thinly sliced

  10. 2 medium Tomatoes -- peel/slice

  11. 1 small Apple -- peeled

Instructions Jump to Ingredients ↑

  1. Preparation : SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.


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