Poussin (pollo picantón)

These are baby chickens which weigh about 350-400gr. The meat is very tender. The ones I bought were already trussed, so the only thing I had to do was give them a quick wash.

• 2 poussins (about 350g each)
• 2 sticks of celery, chopped
• 1 carrot, diced
• 1 red pepper, chopped large
• 1 green pepper, chopped large
• 1 red onion, sliced
• 1 really ripe tomato
• 2-3 cloves of garlic, chopped fine
• 1 glass of re wine
• salt
• freshly ground black pepper
• 1 sprig of rosemary
• extra virgin olive oil

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Use the pressure cooker

• gently fry the green and red pepper
• add the onion and garlic, fry until golden brown
• add the chicken, cook for 3-4 minutes, turning constantly
• turn the heat up and add the wine, cook until alcohol evaporates
• then add the tomato, cook for another 3- 4minutes
• add carrots and celery, season
• add water, cover, bring up to pressure and cook for about 20 minutes

Serve with white rice.

 

Tender poussins