Venezuelan Chicken In Vinegar (Pollo En Vinagre)

Name: Venezuelan Chicken In Vinegar (Pollo En Vinagre)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1 (2 1/2 pound) whole chicken, cut into pieces, or to taste; 6 tablespoons extra-virgin olive oil, divided; 2 tomatoes - peeled, seeded, and chopped; 1 (13.75 ounce) can artichoke hearts, drained and liquid reserved; 1 green bell pepper, cut into strips; 1 (4 ounce) can mushrooms, drained and liquid reserved; 4 cloves garlic, crushed, or more to taste; 2 tablespoons white vinegar; 1 bay leaf; 1/2 cup red wine; 2 tablespoons lemon juice; 1 tablespoon chopped fresh parsley; salt and freshly ground black pepper to taste

Servings: persons

1/2 cup all-purpose flour
1 teaspoon salt
1 (2 1/2 pound) whole chicken, cut into pieces, or to taste
6 tablespoons extra-virgin olive oil, divided
2 tomatoes - peeled, seeded, and chopped
1 (13.75 ounce) can artichoke hearts, drained and liquid reserved
1 green bell pepper, cut into strips
1 (4 ounce) can mushrooms, drained and liquid reserved
4 cloves garlic, crushed, or more to taste
2 tablespoons white vinegar
1 bay leaf
1/2 cup red wine
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper to taste

1
Combine flour and 1 teaspoon salt in a bowl. Dredge chicken pieces in the mixture.
2
Heat 1/4 cup olive oil in a large skillet with a lid over medium-high heat. Add chicken pieces; cook until browned on all sides, 6 to 8 minutes. Add tomatoes, artichoke heart liquid, green bell pepper, mushroom liquid, and garlic. Add remaining 2 tablespoons oil, vinegar, and bay leaf.
3
Reduce heat and simmer chicken until flavors start to blend, about 10 minutes. Add red wine, lemon juice, parsley, salt, and pepper. Cover and continue simmering until chicken is tender and no longer pink at the bone, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in artichokes and mushrooms; cook until heated through, about 5 minutes.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 teaspoon salt, 1 (2 1/2 pound) whole chicken, cut into pieces, or to taste, 6 tablespoons extra-virgin olive oil, divided, and more.

Yes, Venezuelan Chicken In Vinegar (Pollo En Vinagre) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!