Mexican - Pollo Silverio

This is a simple dish, and if you don't have salsa on hand, you can use a good quality store preparation.  Be sure to one that indicates it's Mexican.

• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon lard or vegetable oil
• 1 cup red salsa
• 1/4 teaspoon sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1 bay leaf
• 2 boneless chicken breasts cut in half to make 4 pieces
• 2 teaspoons cornstarch
• 8 ounces tomato sauce
• Zest of 1 small orange

METHOD

Heat a large, heavy-bottomed skillet.  Swirl in oil or lard.  If using lard, let melt over medium heat.  Stir in onions.  Cook until almost translucent, then stir in garlic.  Cook for 2 minutes.

Put in salsa, sugar, cinnamon, cloves, and bay leaf.  Stir to combine.  Add chicken. Cover and simmer for 30 minutes.  Remove chicken to heated platter.  Keep warm in an oven set on low (200).

In a small bowl, dissolve cornstarch in tomato sauce. Stir into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange zest. Discard bay leaf.

Put chicken on platter and spoon sauce over it,leaving enough to put in a small gravy boat.  Serve with white rice, allowing each person to spoon in the amount of sauce they like.  You can give a squeeze to the orange over the chicken, to heighten the flavor, but wait until the last minute to do that. Citrus loses its punch very rapidly.

Contributor: Silverio Fuentes

Serves 4

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