(POLLO EN CEBOLLA)
1 frying chicken -- cut up
Sprinkle chicken with salt, pepper and paprika on both sides. In a Dutch oven, brown chicken in oil over medium heat until golden; remove to platter. In same pot, saute onion and garlic over low heat until a deep golden color. Meanwhile, combine salt, thyme, nutmeg and cilantro; add to onion mixiture. Cook and stir 2-3 minutes; stir in broth and sherry. Return the chicken to the pot and cover tightly. Simmer 1 hour or until chicken is tender and juices run clear. Serve with hot cooked rice..
Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved