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Pollo en Pinol (Chicken in Roasted Cornmeal Sauce)

The Quirky Foodster Team

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Ingredients

  • 1.5kg chicken pieces, bone-in
  • 100g (1 cup) pinol (toasted ground corn) or substitute toasted cornmeal blended with a pinch of cinnamon and allspice
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 750ml (3 cups) chicken stock
  • 1 tbsp vegetable oil
  • Salt and pepper, to taste
  • Cooked rice, to serve

Method

  1. Season the chicken pieces with salt and pepper. Heat the oil in a large pot and brown the chicken on all sides, about 8 minutes. Remove and set aside.
  2. In the same pot, sauté the onion, bell pepper and garlic until softened, about 5 minutes.
  3. Blend the tomatoes with a cup of the chicken stock until smooth, then pour into the pot.
  4. Whisk the pinol with a cup of cold stock to make a smooth slurry, then stir it into the pot along with the remaining stock.
  5. Return the chicken to the pot, bring to a gentle simmer, and cook uncovered for 30-35 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
  6. Adjust seasoning with salt and pepper.
  7. Serve hot over rice, spooning the thickened sauce generously over the top.

Introduction:

Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour.

Cultural Background:

Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Chicken pieces are simmered in a sauce thickened with pinol, a technique reaching back to indigenous cooking methods still practised in rural Salvadoran kitchens.

Tips:

Whisking the pinol into cold stock first prevents lumps from forming when it hits the hot pot.

Variations:

Some cooks add a splash of beer or chicha (fermented corn drink) to the sauce for extra depth. Pork can replace chicken in some regional versions.

Storage:

Keeps refrigerated for up to 3 days; freezes well for up to 2 months.

Reheating:

Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.

Nutrition:

Approx. 410 kcal, 32g protein, 18g fat, 30g carbohydrates, 3g fibre per serving.

FAQs:

Q: Where can I find pinol?
A: Latin American grocers often stock it; if unavailable, toast fine cornmeal in a dry pan until fragrant and slightly darkened as a substitute.

Q: Is this dish spicy?
A: No, it's savoury and nutty rather than hot, though a fresh chili can be added for those who like heat.

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