Pollo a la Barbacoa: Cuban Soy Butter Chicken

I'm not sure exactly where I originally came across this recipe. I often like to explore the culinary traditions of cultures other than ours, so it was likely on one of those adventures. This recipe is so very delicious! If you don't have that pesky “cilantro tastes like soap gene̶, the fresh cilantro is a must! Parsley could definitely be used; or explore other fresh herbs on top. Fresh oregano would also be delightful!

The original recipe can be found at Startup Cuba TV.

Prep Time: Undetermined
Cook Time: 45 min
Total Time: Startup Cuba TV.
Serves: 1 piece per person

Ingredients:

• 2 pounds chicken thighs and drums
• 1 cup soy sauce
• ½ cup white wine or chicken stock, (low sodium)
• ½ cup water
• 1 stick unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves minced
• &frac1; cup red onion diced
• 1 tablespoon cumin
• ½ tablespoon dried oregano
• ½ tablespoon smoked paprika
• 1 teaspoon ground black pepper
• Chopped cilantro for garnish



Directions:

1. In a large bowl add the chicken, cumin, dried oregano, paprika, and black pepper. Mix well until every piece of chicken has seasoning.
2. Add butter and olive oil to a larger nonstick skillet over medium heat. Once butter has melted add chicken skin side down. And cook on each side for 6 minutes or until chicken has browned.
3. Once chicken has browned, add red onions, garlic, white wine, water, and soy sauce to the skillet. Cover and let cook for 30 to 35 minutes on medium heat.
4. Uncover and reduce heat to medium low and let cook for another 10 minutes or until the sauce has thickened.
5. Garnish with fresh cilantro and serve your Pollo a La Barbacoa with white rice and salad.



“ Learn character from trees, values from roots, and change from leaves. ” ~Tasneern Harneed

For questions or comments about this site, contact: Webmaster