Some cosmetic changes in preparation for larger site changes in the works.


Barb, I had some time on my hands, here is your post that includes his changes. I also reformatted.

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Joined: Dec 9, 2005


Posted to Thread #12853 at 1:33 pm on Dec 4, 2008

We loved this dish. The meat literally fell off of the bones. I did make a few modifications; including...Used chicken thighs, added peas, used fresh shrooms and used canned tomatoes. Next time I will add onions..We served it over white rice as you suggested. This was great! Thanks for posting! Barb Below is Bills recipe. It includes the changes that were mentioned in his second post. -------------------------------

REC:Pollo en Vinagre (Venezuelan Chicken with Vinegar) chicken, bell pepper, artichoke hearts & vinegar. YUM! Pollo en vinagre (Venezuelan chicken with vinegar)
I have been making this for 25 years and it is just as good now as it was when I first made it. It is a sort of stew. It smells wonderful and tastes even better. My guests always go back for seconds.

3 lbs of chicken (You can cut up a chicken or just use a pack of legs and thighs)
1/2 cup flour seasoned with 1 tsp salt
6 tbs oil (I use olive oil)
2 medium-large tomatoes, peeled, seeded, and chopped
1 red or green bell pepper, seeded and cut into strips (Red makes a prettier presentation)
4 cloves garlic, crushed
1 4-oz can of mushrooms. Retain juice.
1 can artichoke hearts. Retain juice.(If they are too big, chop them lengthwise into halves or quarters)
2 Tbs vinegar (white is fine)
1 bay leaf
Juice of 1 lemon
1 Tbs chopped parsley
1/2 cup red wine
1/2 teaspoon salt
Freshly ground black pepper

dredge the chicken pieces in the seasoned flour. Heat 4 Tbs of the oil in a frying pan. Add the chicken and fry over high heat until well browned. Add tomatoes, pepper, garlic, and 1 cup juice from the canned mushrooms and artichokes. (Add water if there isn't enough for 1 cup.) Add remaining oil, vinegar, and bay leaf and simmer for 10 minutes. Add lemon juice, parsley, wine, salt and pepper. Simmer for 20 minutes until all the ingredients are well blended and the chicken is tender. Add the mushrooms and articholke hearts. Heat thoroughly. Serve with white rice. Bill R


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