| Chicken and Pork Apretada ~ a stew 2¼ lbs chicken cut in mahjong pieces (mahjong = bite-sized) 1 lb pork cut in 1½-inch squares salt and pepper to taste flour for dusting ¼ cup cooking oil Group 1 4 cloves crushed garlic, then minced 1 medium sized onion, chopped 1 medium sized tomato, chopped 4 oz can of tomato sauce 2 cups water Group 2 1 small bay leaf 1 sprig oregano or 1 tbsp dried Mexican style oregano leaves...not powder 1 bell pepper cut into 1 inch squares 4 medium sized potatoes cut into 2 inch cubes ½ cup peas, you can use frozen 3½ oz pimento cut into 1 inch squares 1. Dust chicken and pork pieces in flour, salt and pepper. Heat wok or frying pan and brown quickly in hot oil. Drain the oil and set aside. 2. Sauté Group 1 (less water) in a separate pot.....not pan. Add water and bring to a boil. 3. Add browned chicken, pork, and Group 2. Simmer for 20-30 minutes or until tender. 4. Remove bay leaf; add potatoes and cook until tender. Add salt and pepper. You may thicken the sauce by adding 1 tablespoon cornstarch or tapioca starch dissolved in ½ cup of water. 5. Add peas and pimento and cook for another 3 minutes or until heated through. Serve with rice. |
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