Coq au Vin - Latin American Style

Ingredients

While the original Coq au Vin is traditionally made with red wine, this Latin American version incorporates Latin spices and ingredients to add a unique twist. The dish also embraces the Latin American preference for bold and vibrant flavors, making it a delightful fusion of French and Latin American cuisines. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, red wine, chicken broth, tomato paste, ground cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine.
4. 4.
   Return the chicken pieces to the skillet, ensuring they are submerged in the sauce. Cover and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. 5.
   Serve the Pollo en Vino hot, garnished with fresh cilantro. It pairs perfectly with rice or warm tortillas.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Red wine — Choose a full-bodied red wine, such as Malbec or Cabernet Sauvignon, to enhance the richness of the dish.
• Bell peppers — Use a mix of different colored bell peppers for a visually appealing presentation.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.
• Tomato paste — Opt for a high-quality tomato paste to intensify the depth of flavor in the sauce.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper to the sauce.
• Marinate the chicken in the red wine and spices for a few hours before cooking to enhance the flavors.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to three days and taste even better the next day as the flavors meld together.
• Serve the Pollo en Vino with a side of Latin American-style black beans and rice for a complete meal.

Serving advice

Serve the Pollo en Vino hot, accompanied by steamed rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness. This dish is perfect for sharing with family and friends, so gather around the table and enjoy the flavors of Latin America.

Presentation advice

Arrange the chicken pieces on a large serving platter and pour the flavorful sauce over them. Sprinkle fresh cilantro on top for a pop of color. Serve with a side of rice or warm tortillas to soak up the delicious sauce.