Chicken polvorosa is one of the most traditional dishes of Venezuelan gastronomy, specifically from the carache. It is said that it is a maintenance preparation, which means that it comes from the kitchens of the aristocracy of Caracas. With the passing of the years and when the ingredients are available to everyone, the dusty was popularized among the entire population, fortunately. Chicken stew is practically equal to that of the hawks, so preparing the dusty becomes an excuse To enjoy these flavors on non -December dates. Lets make a trip through Venezuelas gastronomic history and encourage yourself to discover how to make chicken polvorosa following the recipe that we propose in recipes.
| 🚻 6 Diners | 🕘 4h | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make chicken polvorosa: |
| For the dough :: 300 grams of wheat flour 180 grams of butter or margarine 1 median egg 5 grams of sugar 5 grams of salt 4 tablespoons of ice water | For the filling :: 400 grams of chicken breast 2 onions 1 paprika 10 AjÃes Sweet 1 large stem of chives 1 large stem of garlic garlic 6 cloves of garlic 50 grams of pasitas 1 tablespoon soup of Picaditas capers 30 grams of olives 1 tablespoon ono or achiote powder 6 tablespoons of vegetable oil 1 pinch of salt 1 pinch of pepper 1 pinch of cumin |
| ADDITIONAL CHARACTERISTICS: COST OFO, |
Ingredients to make chicken polvorosa:
1. The first thing you need to cook the chicken polvorosa is to prepare the dough, for which you must leave the ingredients in the fridge for at least an hour. This you should do it because the dust of the dusty is a kind of broken pasta whose brittle consistency is achieved when the cold ingredients work.
2. In the container where you will work the dough, add flour and butter or cold margarine and cut into pieces. Work both ingredients with a taroco, spatula or palette. Avoid using your hands so as not to heat the dough.
3. When you get a sand texture when mixing flour and butter, add the egg and tablespoons of ice water. The mass works just to integrate these ingredients, no more.
4. You will get a mass still sandy and little integrated. Pass it to the table and still get it with your palette. The goal is to achieve a homogeneous mass.
5. When the dough is more compact, love it a few more minutes with your hands stretching against the table.
6. Once it is completely united, it forms a square, wrap it well on film paper and leave it in the fridge as you continue with the filling of your chicken dusty.
7. Now is the time to make the stew. Cut the breasts into thick strips and sauté them over medium heat in three tablespoons of oil with the salt, three cloves of garlic, cumin and pepper. When cutting the breasts that way, you make sure that they cook more uniformly and the cooking liquids penetrate more.
8. finely pile onion, paprika, sweet garlic, chives and garlic joint. Also have the raisins, olives and minced caps, already washed and desalted. Reserve these ingredients.
9. When the chicken is golden, add a tablespoon of each dressing: onion, paprika, chili, chives and garlic joint. Stir and let cook for a while. Continue over medium heat. These ingredients contribute a lot of flavor to the stew, so that you will have a delicious chicken dusty.
10. You should expect vegetables to be soft to add half a cup of water. Cook the chicken covered over low heat.
11. Remove until the water is almost completely consumed. When this happens, remove the chicken.
12. Add the other tablespoons of oil and, now, add the remaining vegetables, the capers and the ono or achiote powder. Stir well.
13. This mixture must take the color of the ONTO. At that time, add the raisins, the wine and half a cup of water. If you bought the olives and capers in jars, you can add a bit of both water. Allows it to boil and water is consumed a bit so that all flavors of the filling of chicken polvorosa are integrated.
14. Meanwhile, crumble the cooked chicken.
15. incorporates chicken and olives. Lower the fire to a minimum so that it boils and consumes little by little, which can take about 25 minutes. At that time, gently stir regularly. The stew of chicken dusty is quite similar to that of the hawks, but more dry. If you also know the recipe for Venezuelan hallacas, do not miss this!
16. The stew will be ready when all ingredients and flavors are completely integrated. It is important that the chicken does not overcome, the ideal is that it is soft, but have texture when chewing. When ready, wait for it to cool before putting together the chicken polvorosa.
17. It was time to assemble the dusty. Cut the dough into two, but leave a half a little larger than the other to make the base of the dusty. It is excellent to have a tartlet mold, but in reality any mold serves.
18. stretch the base until a height of 3 or 4 mm.
19. Place the pasta in the mold, fill it with the stew and cover with the other part of the dough also stretched. With mass leftovers, you can make an ornament for the edge. Make a cross in the middle of the dusty and holes with the fork.
20. Paint the entire surface with a beaten egg and bake the chicken polvorosa for 35 minutes or until golden brown, with the oven preheated to 200 ºC.
21. When chicken polvorosa is ready, let it cool a little for the dough to harden and it is easier to cut it without breaking.
22. Praise! You can already enjoy this incredible recipe for Venezuelan chicken polvorosa. Although it is somewhat long, you will see that the result is worth it. You can serve it accompanied by Venezuelan Chinese rice. For dessert, do not miss these options:- Venezuelan Mandocas
– Venezuelan banana cake
Trick: Do you want your dusty to be much more tasteful? Then make the dough and the stew one day before assembling it. Thus the stew will better concentrate its flavors and the dough will be ready to work it.
