similar recipes: albóndigas
prep 1:00 total 2:00
Heat the oil in a large heavy pot, add chicken, and cook until golden brown. Take out, and put in onions and garlic. Cook over medium heat until transparent. Add tomatoes, peppers, and tomato sauce, and simmer a little. Add chicken, bay leaves, chopped parsley, salt, pepper, about 3 cups chicken broth (either homemade, canned, or bouillon powder and water), and saffron. Turn flame low and cook until chicken is tender. Take chicken out, and remove meat from bones, separating meat into medium size pieces or cubing it if you feel fancy. This part of the recipe can be done the day before.
This is a recipe that I grew up eating, as a child in the Canal Zone. To me, it is the ultimate Christmas dinner, wedding reception buffet item or just about any other time that a celebration is needed. While it does take some time for prep, the end result is more than worth it!
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