Saturday, March 10, 2012

Olivia and her favorite recipe, Estofado de Pollo

STAR EVOO
We recently had a chance to sit down with Olivia, the face of our Extra Virgin Olive Oil, to ask her a few questions:

Q: Where are you from?
A: Toledo, Spain just south of Madrid, in the area know as Castille-La Mancha.

Q: Tell us about yourself:
A: I am very pleased that Star Fine Foods has used my image on their large tins of Extra Virgin Olive Oil packaging for the last few years and have decided to use my portrait in the bottles now.

Q: What are some of your interests?
A: Cooking, entertaining friends and relatives, going to the Opera, attending museums and flamenco dancing.

Q: Favorite things to do?
A: I love to have my friends over for Tapas on Friday nights. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. The city I am from, Toldeo, is know for a special cheese called Manchego and I love to use it in my Tapas.

Q: What do you like to Cook?
A: Besides Tapas, I love Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes, warm, crusty bread and a simple green salad for a filling, delicious meal. It would be my pleasure to share that recipe and others with you!

Thank you, Olivia!

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Estofado de Pollo
Estofado de Pollo
Ingredients:
8-10 pieces of chicken skinless
1/4 cup STAR Extra Virgin Olive Oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
1 cup Baby carrots cut in half
2 cups frozen green peas, drained
salt and pepper to taste

Preparation:
In a large, deep frying pan or skillet, heat STAR Extra Virgin Olive Oil and brown chicken for 5-7 minutes on medium high heat. Remove chicken and set aside. Add to the pan, mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add chicken and white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. 5 min before it is done, add green peas to pan and stir well. Serve with home-fried potatoes or rice.

Look at all the great vegetables in this recipe!

I serve this with a crusty fresh bread and love to soak up the sauce with the bread.

Enjoy!

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