Chicken, Ham and Sausage in Sweet and Sour Sauce (Pollo a lo Agridulce)

Norma Carr

• 6 to 8 chicken thighs
• 1 T. garlic, finely chopped
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3/4 c. olive oil
• 1/2 c. malt vinegar
• 2 chorizos*
• 4 oz. lean boneless, cooked ham, diced in 1/4-inch pieces
• 1 c. chicken stock
• 1/2 c. dark brown sugar
• 1 tsp. arrowroot (or cornstarch) combined with 2 T. cold water

Mash the garlic, oregano, salt and pepper to a smooth paste. Stir in 4 tablespoons of the olive oil and 1 tablespoon of the vinegar. Cover each piece of chicken with the garlic mixture. Cover and marinate overnight in the refrigerator. Prick the chorizos in two or three places. Use the tip of a sharp knife. Place in skillet. Add just enough cold water to cover. Bring to a boil over high heat. Reduce the heat and simmer uncovered for 5 minutes. Drain the sausages. Cut crosswise into 1/4-inch rounds. Set aside. Wipe the garlic mixture off the chicken pieces. Discard. In a large heavy skillet, heat the remaining olive oil over moderate heat. Brown the chicken. After all pieces are browned, remove from skillet. Add the sausage and ham to the fat remaining in the skillet, stirring constantly, cook for 2 minutes or until they brown slightly. With a slotted spoon, transfer the sausage and ham to the plate with the chicken. Pour off the fat and add the chicken stock. Bring to a boil over high heat, stirring and scraping any brown particles from the bottom of the pan. Stir in the brown sugar and the remaining vinegar. Return the chicken, ham and sausage to the skillet. Reduce the heat to low, cover tightly and simmer for 30 minutes, or until the chicken is as tender as you want it. Transfer all the meats to a serving platter. Leave the liquid in the skillet. Stirring constantly, pour the arrowroot mixture into the cooking liquid. Stir over high heat until the sauce comes to a boil and thickens. Serves 4.