Posts tagged "Pollo Al Perperoni"

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Recipe: Pollo Al Perperoni

October 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Pollo Al Perperoni”

Recipe: Pollo Al Perperoni

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort Hualalai, Kailua Kona, Hawaii 

Serves: 4

Ingredients

4 red peppers (Kekela Farms, Big Island, Hawaii)200 grams avocado

200 grams yukon gold potatoes

1 whole chicken (Puna Chicks Farm, Big Island, Hawaii)

5 garlic cloves (cracked, not chopped)

1 cup dry white wine 

5 roma tomatoes (chopped, WOW farms, Big Island, Hawaii)

1 Hawaiian chili pepper

800 grams canned tomato

5 grams smoked paprika (La Chinata)

1/2 Mayer lemon

1 bunch fresh basil

Method

1. Place the peppers in a baking pan, drizzle with extra virgin olive oil and salt, roast at 450°F for 30 minutes until skin becomes slightly burned.

2. Take out the peppers and cover with aluminum foil for about 1 hr.

3. Peel the potatoes, then cut into 1 inch cubes. Boil in salted water for 10 minutes, strain, then set aside.

4. Rinse the chicken and divide into 8 parts keeping the skin. Season the chicken with Hawaiian sea salt and freshly cracked black pepper.  Allow the chicken to rest for 20 minutes.

5. Place a heavy dutch oven on the stove on medium heat and add extra virgin olive oil.

6. Place the chicken inside the dutch oven skin side down until the skin turns a nice golden brown, then flip.

7. Using running water, open the peppers and peel off the skins. Cut into strips and soak in extra virgin olive oil.

8. Place the chicken inside the dutch oven skin side down until the skin turns a nice golden brown, then flip.

9. Place the garlic in the pan when the chicken is almost done.

10. Once the garlic is nice and golden brown, deglaze the pan with white wine. Add the roma tomaotoes, Hawaiian chili pepper, roasted peppers, potatoes and continue to cook for 10 minutes.

11. Add the canned tomatoes, smoked paprika and the juice of half Mayer lemon, then season with salt.

12. Continue to cook until the chicken reaches 165°F.

13. After cooked, let it rest for at least 15 minutes.

14. Before serving, chiffonade the fresh basil and garnish.

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