<i>Pollo al Colmao</i>

Pollo al Colmao (Kirk McKoy / Los Angeles Times / August 27, 2012)

By Noelle Carter, Los Angeles Times Los Angeles Times

January 20, 2011
 


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!

Susan Mooney

Burbank

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

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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