Braised hen in a casserole is a traditional dish that gained popularity in the 1950s thanks to Miguel Castro Cedeño's creativity at the Hotel Carnero. With a blend of spices and local ingredients, it is slow-cooked to achieve an exquisite and tender flavor.
Braised hen in a casserole is a comforting dish full of flavor, perfect to share during a family meal.
The process of slow cooking it in its own juice makes the meat juicy and tender, with an aroma that fills the kitchen and awakens everyone's appetite.
It is a traditional recipe that will surely delight all diners.
Braised hen in a casserole
Ingredients
2 kilograms of Hen
15 grams of Fresh garlic
50 milliliters of Oil
500 milliliters of Chicken broth
35 grams of Bacon
45 grams of Onion
35 grams of Bell peppers
5 milliliters of Lemon juice
35 grams of Tomato paste
50 milliliters of Red wine
Parsley
Hot pepper
1 pinch of Salt
500 grams of Oriental coriander
110 grams of Julienne fried potatoes
Preparation
Step 1 : To prepare this recipe, it is important to start by cleaning the hen of fat, lungs, and neck, cutting up to the second vertebra.
Step 2 : Then, rinse it well.
Step 3 : Next, peel and chop the onions and peppers into a jardinière style, clean the garlic, and make chicken broth.
Step 4 : Afterward, cut the bacon into large pieces, finely chop the parsley, and have salt, pepper, lemon juice, tomato paste, red wine, and julienne potatoes ready.
Step 5 : Then, marinate the hen with garlic, onion, salt, pepper, lemon juice, and a little oil at least 12 hours before cooking.
Step 6 : In a pot with hot fat, brown the hen and then remove it.
Step 7 : In the same fat, brown the bacon, garlic, and onion, then add the tomato paste, lemon juice, red wine, and hot broth.
Step 8 : Once ready, cook the hen in this sauce, adding salt, parsley, and stirring constantly until it softens and the sauce thickens.
Step 9 : Then, remove the hen from the sauce, let it cool, and cut it semi-deboned.
Step 10 : To serve, it can be presented on a roast platter, accompanied by oriental coriander and julienne fried potatoes on the side.
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