MEXICAN 'PATITAS DE POLLO' RECIPE - Chicken With Veggies And Vinegar

MEXICAN 'PATITAS DE POLLO' RECIPE - Chicken With Veggies And Vinegar

Music: Cielito Lindo - Mexican Folk Song
Piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my version of a Mexican dish, 'Patitas De Pollo'. Meaning chicken feets, and chicken feet is normally used in this recipe. But I tried it with chicken pieces instead, and we loved it. It can be served hot or cold, whatever your heart desires. You can also use any chicken part that you like, for the recipe. It is great for a hot summer's day, so hope you give it a try!

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INGREDIENTS (2 servings)
500 gr. (1 pound) chicken pieces (I use boneless, cubed thighs)
1 onion
1 long, sweet green pepper
1 capia pepper
1 carrot
4-5 cloves garlic (peeled)
1 bay leaf
1/2 tsp pepper corns
1 tsp salt
1 cup vinegar (I use grape vinegar)
Olive oil
5-6 cups hot water

DIRECTIONS
Rinse and drain the chicken if desired, pat dry then set aside.
Make sure to wash your hands, each time you touch raw meat.
Peel the onion and slice into half-moon shapes.
Separate the onion slices, set aside.
Peel carrot, rinse then cut into matchstick shapes.
Rinse the peppers, cut off stems, remove seeds and cut into matchstick shapes.
In a big pan, heat enough olive oil to cover the bottom of the pan, over medium to medium high heat.
Add the chicken pieces and cook, stirring occasionally, until they release their juices and reabsorb them.
Reduce the heat, add the onion, sprinkle a pinch of salt, mix.
Add the peppers and carrot, mix.
Add vinegar and mix, making sure to scrape the bottom and the sides of the pan, cook for about 1-2 minutes.
Add garlic cloves, pepper corn, bay leaf and mix.
Add enough hot water to cover them.
Add 1 real teaspoonful or to taste salt, mix and bring to a boil.
Reduce heat to the lowest possible setting.
Cover and cook for 45 minutes.
Turn off the heat, let cool for about 9-10 minutes, leaving the lid slightly ajar.
Remove the bay leaf, discard.
You may serve it hot, if desired.
I just don't like the smell of vinegar and prefer to eat it cold.
Using a slotted spoon, transfer it into a container.
You can also chill it in the pan, but then it turns to jelly.
Let cool to room temp, then refrigerate for at least 3-4 hours, or over night.
In my opinion, best eaten the day after its made, served cold over hot pilaf and drizzled with some lemon juice.
Might wanna reserve the stock, for later use.

READY :) Thank You For Watching!
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