Unusual Fact: The rainy season (May to October) is called winter (invierno) even though those months are considered summer for the Northern Hemisphere. Four weekends ago (four weekends!) when we cooked from El Salvador we made Pollo Entomatado or chicken tomato stew – which ever you prefer. We served this with Curtido which is Pickled Cabbage. It wasn’t just pickled cabbage though, it was carrots and onion as well. I really really loved this. It was super fresh so it went amazingly with the chicken stew as that was quite heavy. We let our veggies sit in the vinegar for about an hour, this meant that they got a little soft but were still nice and crunchy. The chicken and tomato stew was packed with flavour. Only, for the amount of time the recipe says to cook it for, the sauce really dries out. Ours caught a little on the bottom, just watch your stew closely and add more water as its needed. Although the recipe doesn’t ask for it, we served ours with some brown rice, as there wasn’t enough for all of us with just the stew. Chicken and Tomato Stew
4 Large chicken pieces, quarters or legs
1 tsp salt
1 tsp achiote paste or paprika
1/2 tsp cumin
1 tsp oregano
5 cloves garlic, minced
1/4 cup vinegar
1/4 oil for frying
2 onions, sliced fine
5 large tomatoes, peeled and seeded
Rub Chicken thoroughly with salt and lemon juice.
In a bowl, combine achiote, cumin, oregano, garlic and vinegar.
Coat chicken pieces well with the marinade, and set aside for 2 hrs or overnight, covered in the refrigerator.
Heat oil in a heavy saucepan Drain the chicken pieces, wipe dry with paper towels, and fry until browned. Pour off the oil
Place 2 pieces of chicken at the bottom of the pan, add half of the onions and half of the tomatoes.
Top with remaining chicken, onions and tomatoes. Sprinkle with salt and pepper.
Cover and Simmer for 1 hour or until tender.
Pickled Cabbage – Curtido: recipe from the World Cookbook for Students
1 small head cabbage, shredded
1 small red onion, sliced fine
1 carrot, peeled and sliced into thin circles
1 tsp minced garlic
3/4 cup white vinegar
salt and black pepper
Combine all ingredients, mixing well. Place in a covered container and refrigerate overnight, stirring once or twice
Use the following day
This will keep for about a week stored in the refrigerator.