I had shared some time ago Santo Domingo Style Stewed chicken. Since I had neglected you a little bit (due to my working in the Dominican Cooking Lexicon Spanish edition and now in the English edition to come out soon) I wanted to make up with a very traditional recipe and here it is.
In the Dominican culture a good stew is the solution to all troubles. From the traditional cold to a broken heart!
An old rooster stew is generally the result of a breeding rooster being “retired” from active duty or sometimes also the result of a lost fight (gamecocks and cockfighting is legal in the Dominican Republic. While we don’t follow or promote it, it’s a reality of our culture) Most times a rooster is “retired” it’s protein will not go to waste. It would be hard to ask that from poor farmers.
This is a recipe generally prepared with very fresh herbs and ingredients and the rooster, having being bred and raised naturally, will usually have very deep and strong flavors.
- An old rooster.
- Cilantro. (culantro)
- Cilantrico. (coriander)
- 2 sweet peppers.
- 1 tbsp. garlic paste or three cloves.
- 1 large onion.
- 1 stalk of celery.
- 1 green cubanela pepper.
- 2 tbsp. tomato paste.
- 1 sour orange.
Wash the rooster with the sour orange.
Old rooster is hard, so it needs to be softened in pressure cooker (unless you have a lot of time) for at least half an hour. Always add some celery, salt, a piece of onion and garlic in the pressure cooker to add to the flavor of the meat.
Take out the softened meat and make a sofrito (stir fry) with all the ingredients. Give it a few minutes, add the rooster and allow it to take some color. Add about 2 cups of water, let it boil, lower the fire and cover.
Allow it too cook until the flavors have developed. (Not less than 10-15 minutes)
Leave all seasonings and vegetables big so you can take them out easily before serving.
Enjoy with some beautifully cooked Dominican style white rice.
A big hug from the warm (And somewhat cloudy today) Caribbean!
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