Supreme of chicken: Four pieces
Tomato concasse (roughly chopped skinless tomatoes): 150 gm
Crushed cloves: 25 gm
Red wine: 100 ml
Cooking butter: 150 gm
Refined flour: 50 gm
Finely chopped onion: 100 gm
Salt and pepper: To taste
Season the chicken with salt and pepper and little crushed cloves. Melt butter in a skillet. Cook chicken till it turns brown. Remove to a serving dish and keep it warm.
In the same pan add onions and sauté translucent. Add tomato concasse, red wine and cook till the sauce thickens. Season with crushed cloves, salt and pepper.
Cover the chicken with sauce and serve with steamed rice.
Chef Nagaraj. S is working as Sous chef with Sangam Hotels Madurai. He has an experience of 27 years and a specialist in South Indian and continental cuisines. He likes to experiment flavours and watch history channels during free time.
Keywords: Pollo-en adobo