Would you like an easy recipe where you just place everything in a pot and you don’t have to worry about stirring, toasting, grinding, blending, or watching the meal for hours? Then this recipe for Olla Tapada is for you! Olla Tapada means covered pot.
4medium-size carrotspeeled and cut into 1½ in. cubes
1large chayotepeeled and cut into large cubes
½medium-size white onionsliced
2large garlic clovesfinely chopped
2sprigs of thyme
½stick of Mexican Cinnamon
1½cupof white wine
1Semi-ripe plantaincut into 2-in. pieces (do not remove the peel)
1large potatocut into large cubes
If your stove is an electric one, don’t forget to use a heat diffuser when cooking with Clay Pots.
Season chicken pieces with salt and pepper.
Add the olive oil to the bottom of the clay pot, making sure it is spread all over. This will help to keep the chicken from sticking to the bottom.
Place 3 pieces of chicken and half of the carrots, chayotes, tomatoes, onion, and garlic over the bottom of the pot to form the first layer.
Next, add the other 3 pieces of chicken and the rest of the ingredients, including the cup of wine. You do not need to stir it or do anything else.
Place the lid on and turn the heat to medium. Once it starts boiling, immediately reduce the heat to a gentle simmer.
Let it cook for about 45 to 50 minutes until the chicken is cooked. Halfway through the cooking to time, check to see if it needs more liquid, although usually it won’t need it since all the chicken, tomatoes, and the rest of the veggies will release their own liquid. In case it does need it, however, you can add warm water or chicken broth, just a few tablespoons at a time.
Once cooked, serve with rice and warm corn tortillas, although a nice warm crusty bread will also be really good for soaking up all those flavorful juices. Enjoy!
Please read the top part of this post where I mention some other variations of this delicious meal. Each of those options slightly changes the flavor of the dish, but all of them are really awesome!