Cuscuz
de Galinha - (
Molded Steamed Chicken, Corneal and Vegetables )
Classic
Latin American Recipe
Serves:
8
Ingredients:
3 1/2 to 4 lb. Chicken (cut into 6 to 8 serving pieces)
1/4 cup Distilled White Vinegar
1/4 cup Fresh Lemon Juice
1/4 cup Olive Oil
1/2 cup Onions (coarsely chopped)
1/4 tspn. Garlic (finely chopped)
1/4 cup Fresh Parsley (finely chopped)
1 tspn. Coriander Seeds
1 tspn. Dried Savory
1/2 tspn. Fresh Mint (finely chopped)
1 tspn. Salt
1/4 tspn. Freshly Ground Black Pepper
1 Large Tomato (peeled, seeded and coarsely chopped, or substitute
l/2 cup chopped, drained, canned Italian plum tomatoes)
1 cup Chicken Stock (fresh or canned)
1 lb. Chorizo (or other smoked, spiced pork sausage, sliced 1/5
inch thick)
4 cups White Cornmeal
1 tspn. Salt
1 cup Boiling Water
1 cup Melted Butter (2 quarter-pound sticks)
1/4 cup Fresh Parsley (finely chopped)
3 Bottled Tabasco Peppers (drained, rinsed in cold water and finely
chopped)
3 Medium Tomatoes (peeled and slice~ about 1/8 inch thick)
A 10 oz. Can Hearts of Palm (drained and sliced into rounds 1/8
inch thick)
3 Hard Cooked Eggs (cut crosswise into 1/5-inch slices)
12 Pimiento-stuffed Olives (cut crosswise into 1/5-inch slices)
1 cup Cooked Fresh Green Peas (or 1 cup thoroughly defrosted frozen
peas)
3 Seedless Oranges (peeled and cut crosswise into 1/5-inch slices)
Procedures
for Chicken:
1. Arrange the chicken in one layer in a large
shallow flameproof casserole or skillet. In a small enameled or
stainless-steel saucepan, combine the vinegar, lemon juice, 1/4
cup of the oil, the onions, garlic, parsley, coriander seeds,
savory, mint, 1 teaspoon of salt and the black pepper, and bring
to a boil over high heat. Pour the hot vinegar marinade over the
chicken, turning the pieces to coat them evenly. Cover the casserole
tightly with aluminum foil or plastic wrap, and marinate the chicken
for 3 hours at room temperature or 6 hours in the refrigerator,
turning the pieces occasionally to keep them well moistened on
all sides.
2.
Over high heat, bring the chicken and marinade to a boil in the
casserole. Reduce the heat to low, and simmer, uncovered, for
10 minutes. Stir in the chopped tomato and chicken stock and return
to a boil. Reduce the heat to low, cover the casserole, and simmer
for 30 minutes, or until the chicken is tender but not falling
apart. Transfer the chicken to a plate, and remove the casserole
from the heat.
3.
As soon as the chicken is cool enough to handle, remove the skin
with a small, sharp knife or your fingers. Cut or pull the meat
away from the bones. Discard the skin and bones, and cut the chicken
meat into strips about 1/8 inch wide and 1 to 1 1/2 inches long.
Strain the reserved cooking stock through a fine sieve set over
a mixing bowl, then return it to the casserole. Drop in the chicken
strips and set the casserole aside.
Procedure
for Sausage:
In another skillet, heat 2 tablespoons of oil over high heat and
add the sausage slices. Turning the pieces constantly, brown them
quickly but lightly on both sides, then remove them from the pan
and spread them out on paper towels to drain.
Procedure
for Cornmeal:
Spread the cornmeal out in a large ungreased skillet and cook
it over moderate heat, stirring it constantly with a wooden spoon
for about 5 minutes. Watch carefully for any sign of burning and
regulate the heat accordingly. When the cornmeal is a pale golden
color, stir into it one teaspoon of salt and slowly pour in the
cup of boiling water, stirring constantly. Cook over low heat,
for 2 minutes, until all the moisture is absorbed. Then remove
the skillet from the heat and mix in the cup of melted butter
and the 1/4 cup of parsley. Stir it little by little into the
re. served skillet of chicken and stock and when they are well
combined add the reserved sausage slices and the chopped tabasco
peppers. Test the corn meal mixture by rolling a spoonful of it
between the palms of your hands. It should form a loose ball.
If the cornmeal is too dry and crumbles, add a little chicken
stock or water to the pan and mix until the corn" meal particles
adhere. (Be careful not to add too much liquid; the cornmeal should
be moist but not pasty.)
To
Assemble:
1. Butter or oil the inside of a 9- to 10-inch
fine-holed colander and center a large slice of tomato on the
bottom of it. Arrange some of the sliced hearts of palm, hard-cooked
eggs, tomatoes and olives in an attractive pattern around it,
covering the sides as completely as possible. Spoon in a third
of the meat and cornmeal mixture and, with a spoon, smooth it
and pack it down gently. Scatter a layer of peas on top and on
it arrange half the reserved hearts of palm, eggs, tomatoes and
olives. Spoon another third of the cornmeal mixture into the colander,
pack it down, and cover with the remaining peas and other ingredients.
Spoon in the remaining cornmeal mixture, pack it down lightly,
and cover with foil.
2.
Take a piece of foil. Tuck the ends of the foil under the top
rim of the colander to hold it securely in place.
To
Cook and Serve:
1. Place the colander in a deep pot, large enough
toenclose it completely. Pour enough water into the pot to come
within 1 1/2 inches of the bottom of the colander. Bring the water
to a boil over high heat, cover the pot tightly, and steam over
low heat for 50 minutes, replenishing the water in the pot with
boiling water if it boils away.
2.
To unmold and serve the CUSCUZ, place a serving plate upside down
over the top of the colander and, grasping both sides firmly,
turn the plate and mold over. (If the handles of your colander
stand up above the rim, be sure to choose a plate small enough
to fit inside them. If the handlesproject from the sides of the
colander, you can use any size serving plate you like.) Rap the
plate on a table and the cuscuz should slide out of the mold.
If any of the vegetable or egg garnish sticks to the colander,
pry the pieces loose with the tip of a knife and replace them
on the mold. If some of the garnish appears too crushed, substitute
fresh slices of egg or vegetable. Serve the cuscuz hot, accompanied
by sliced oranges.
Other
Related Links:
Classic
Latin American Recipes