Gingered Chicken (Pollo en Jengibre)
The Spice Cookbook, 1964
1 1⁄2 hours — 6 Servings | Print RecipeEmail Recipe | ||||||||||||||||
Ingredients
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InstructionsWash chicken and cut into serving-size pieces. Combine salt, sugar, ginger, and 2 tablespoons of the oil. Rub on skin and cut surfaces of chicken. Brown chicken over moderate heat in oil in a 10-inch skillet. Cover and cook slowly until chicken is tender (approximately 50 minutes). Remove chicken. To make gravy, pour fat out of skillet and discard the remainder. Add 3 tablespoons of it to the skillet and discard the remainder. Add 3 tablespoons flour and blend over low heat until smooth and bubbly. Add 1-1/2 to 2 cups of water or chicken stock. Stir and heat gently until thickened (about 1 minute). |
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