Dear SOS: El Colmao in Koreatown has the most delicious chicken stew with olives. Could you please get their recipe for El Colmao Chicken? Thank you!
Dear Susan: Cuban institution El Colmao credits this recipe to "old grandpa Eduardo Sousa." The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder.
Pollo al Colmao
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Total time: 1 1/2 hours
Servings: 6 to 8
Note: Adapted from El Colmao. The restaurant serves the chicken with rice and black beans.
2 tablespoons plus 2 teaspoons vegetable oil, divided
1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided
3 cloves garlic, thinly sliced
3 pounds chicken pieces
1 3/4 teaspoons salt, divided
1/2 teaspoon white pepper, divided
3/4 cup dry white wine, divided
1 tomato, seeded and chopped
1 (15-ounce) can tomato sauce