Dear SOS: El Colmao in Koreatown has the most delicious chicken stew with olives. Could you please get their recipe for El Colmao Chicken? Thank you!
Dear Susan: Cuban institution El Colmao credits this recipe to "old grandpa Eduardo Sousa." The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder.
Pollo al Colmao
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
Total time: 1 1/2 hours
Servings: 6 to 8
Note: Adapted from El Colmao. The restaurant serves the chicken with rice and black beans.
2 tablespoons plus 2 teaspoons vegetable oil, divided
1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided
3 cloves garlic, thinly sliced
3 pounds chicken pieces
1 3/4 teaspoons salt, divided
1/2 teaspoon white pepper, divided
3/4 cup dry white wine, divided
1 tomato, seeded and chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sweet peas
1 teaspoon paprika
1/4 cup chile powder (type can vary, use heat to taste)
1 cup pitted whole green olives, or to taste
1. Heat the oven to 350 degrees.
2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
3. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
5. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
6. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
7. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.
Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.
SOS REQUESTS: Send Culinary SOS requests to email@example.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.