4 (13)

Healthy Eating, Mains

Pollo al Colmao

Pollo al Colmao
Kirk McKoy / Los Angeles Times

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! Susan Mooney Burbank Dear Susan: Cuban institution El Colmao credits this recipe to "old ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 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
  • 1 (6-ounce) can tomato paste
  • 1/4 cup sweet peas
  • 1 teaspoon paprika
  • 1/4 cup chile powder (type can vary, use heat to taste)
  • 1 cup pitted whole green olives, or to taste

Step 1Heat the oven to 350 degrees.

Step 2In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and saute, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.

Step 3Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.

Step 4Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.

Step 5To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.

Step 6Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.

Step 7Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

Note: Adapted from El Colmao. The restaurant serves the chicken with rice and black beans.


Cotechino with lentils
Cotechino with lentils

Gracias Madre’s Key lime pie
Gracias Madre’s Key lime pie

Ciccioli terrine
Ciccioli terrine

Ginger soy chicken wings
Ginger soy chicken wings

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Farro salad with smoked chicken
Vegetarian Hunan-style tofu
Miso caper glazed salmon
Lao Yi’s boiled beef and leek dumplings