Braised hen in a casserole is a traditional dish that became popular in the 1950s thanks to the creativity of Miguel Castro Cedeño at the Carnero Hotel. With a mix of spices and local ingredients, it is cooked slowly to achieve an exquisite and tender flavor.
Braised hen in a casserole is a comforting and flavorful dish, perfect for sharing in a family meal.
The process of cooking it slowly 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 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 Sweet 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 congri
110 grams of Shoestring fries potatoes
Preparation
Step 1 : To prepare this recipe, it is important to start by cleaning the hen from fat, lungs, and neck, cutting up to the second vertebra.
Step 2 : Then it must be washed well.
Step 3 : Subsequently, the onions and sweet peppers must be peeled and chopped julienne-style, clean the garlic, and make a chicken broth.
Step 4 : Next, the bacon must be chopped thickly and the parsley finely, and have on hand the salt, pepper, lemon juice, tomato paste, red wine, and julienne potatoes.
Step 5 : Afterward, it is necessary to marinate the hen with garlic, onion, salt, pepper, lemon, and a little oil, at least 12 hours before its preparation.
Step 6 : In a pot with hot fat, the hen must be browned and then removed.
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 roasting platter, accompanied by oriental congri and shoestring fries potatoes on the side.
