Hola mi gente! If you haven't already please go subscribe to my IG: [ Ссылка ]

Here you'll find a CLASSIC for Venezuelans, la polvorosa de pollo. As stated in the video, the equivalent of this recipe would be a chicken pot pie, without all the gravy. And, this is surprisingly easy to make! Clearly my favorite part is the chicken. Hope you enjoy and below you'll find what you need in order to make it!

Ingredients:
To marinate the chicken
1 whole chicken
1 tablespoon butter
1/3 cup onion juice
1 teaspoon English sauce (Worcestershire)
2 garlic cloves, minced
1 1/2 teaspoons vinegar
2 teaspoons of salt
1/4 teaspoon black pepper
1 lemon

To fry the chicken
2 butter spoons
1 tablespoon of oil

For the sauce
3 tablespoons of butter
2 tablespoons of oil
1/2 cup finely chopped leek
2 cups of onion chopped into small cubes
3 cloves of crushed garlic
1/4 cup finely chopped scallions
2 1/2 tablespoons finely diced red bell pepper
2 cups of chopped tomato without skin or seeds
3 tablespoons finely chopped parsley
2 tablespoons minced pickles
1/3 teaspoon dried and ground hot pepper
50 grams of papelon (brown sugar block)
1 bay leaf
1/2 cup of muscatel wine
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon capers
4 tablespoons of raisins

For the Dough
125 grams of butter
180 grams of vegetable shortening
3/4 cup powdered sugar
4 egg yolks
1 teaspoon salt
1/2 kilo of wheat flour

Recipe:
For the Chicken
-Trim excess fat from chicken. Wash and rub with lemon. Then dry with absorbent paper and cut into pieces.
-Prepare a marinade by mixing the butter, onion juice, Worcestershire sauce, garlic, vinegar, salt and pepper. Next, rub the chicken with the mixture and marinate for an hour, turning from time to time.
-In a pan, heat the two tablespoons of butter and the tablespoon of oil.
-Clean the chicken well of the marinade and add it to the pan. Brown them well on each side.
-Remove the chicken.
-Add the remaining marinade to the pan. Stir and fry, then pour through a strainer over the chicken.

Sauce
-Heat the three tablespoons of butter and the two of oil in the pan to make the sauce. Add the leek, onion, garlic and scallion. Sauté for five minutes.
-Add the paprika, tomato and parsley. Cook for 10 minutes
-Place the chicken with its sauce back in the deep pan. Add the pickle, the chili, the papelon, the bay leaf, the wine, the Worcestershire sauce, the salt and the pepper.
-Put on a low heat and cover. Cook until chicken is tender, about 30 to 35 minutes. Add the capers and raisins, stir and cook two more minutes.
-Remove from the fire. Remove the chicken pieces from the pan, set aside to cool and remove excess fat from the sauce.
-Remove skin from chicken and set aside. Cut the meat into small pieces.
-In a blender, put part of the skin and a little of the chicken sauce. Blend and add back to the sauce. Put the chicken and sauce to cool separately.
Preheat oven to 350 degrees.

For the Dough
-In a container, put the butter and vegetable shortening. Stir well and add the sugar. Mix well with a wooden spoon and add the egg yolks one by one.
-Add the salt and, little by little, the sifted flour. Mix very well with the spoon and then finish joining with the tips of your fingers, without kneading.

Final Polvorosa
-Divide the dough into two slightly unequal parts. Put the largest part on between two sheets of wax paper to roll out until you have a piece of about 50 x 35 centimeters, a little larger than the mold to be used and one centimeter thick. Remove the paper from above and carefully turn the dough over a 30 x 20 x 5 centimeter glass baking pan, taking care that there is excess dough on all sides of the mold. With your fingers, line the bottom and walls of the mold.
-Put the pan in the oven and bake until it begins to brown, about 15 minutes.
-Remove the pan from the oven and let it rest for several minutes.
-Fill the mold by first putting an abundant layer of sauce or stew, a layer of chicken well distributed and arranged, another layer of sauce or stew, another layer of chicken and, finally, cover with the remaining sauce.
-Following the same process to roll out the bottom dough for the baking pan, extend the remaining dough to cover the mold.
-With a knife, cut off the excess edges. With the remaining dough, form a cord with which the edges are sealed by pressing with your fingers at nearby points.
-Put the polvorosa in the oven preheated to 350 degrees and bake for about 55 minutes or until lightly browned. If it browns too quickly at the edges, it can be covered with wax paper.
-Remove the polvorosa from the oven and serve!

свернуть