El Fogón de Frakie

This is a true family treasure and one of the most special dishes my grandmother makes. Pollo al Vapor is the definition of Puerto Rican comfort food: simple, soul-warming, and straight from her kitchen. By slowly ‘steaming’ the chicken in a savory rosemary and bouillon broth, the meat becomes incredibly tender before it’s seared to golden perfection in its own juices. It’s a taste of home in every bite.   Ingredients:

• 4 pieces of chicken thighs
• 1 ½ chicken cube Knorr
• 4 leave of Romero
• 1 tsp of black pepper Methods:
• Prep the Chicken: Make small slits in the chicken thighs with a knife. This allows the rosemary and bouillon flavor to penetrate deep into the meat.
• The Braise: In a large frying pan or caldero, combine about 1 cup of water, the Knorr bouillon cubes, rosemary leaves, and black pepper. Bring to a boil until the cubes are fully dissolved.
• Add Chicken: Place the chicken pieces in the pan. Cover with a tight-fitting lid and cook over medium heat. This «steams» the chicken in the flavorful liquid.
• The Sear: Once the water has almost completely evaporated, remove the lid. The chicken will begin to sizzle in its own rendered fat and the remaining spices.
• Brown: Reduce the heat to medium-low and let the chicken brown for a few minutes on each side until the skin is golden and flavorful.