Thursday, 20 September 2012

Boliche or Cuban Pot Roast

Boliche or Cuban Pot Roast Stuffed with Ham

This is another of the very famous Cuban recipes I learnt from my ex colleague. This dish is a typical slow cooker. So you can start of the dish on a lazy Saturday afternoon and it's ready by the time you are ready to entertain your guests or rather you are ready with a glass of wine, with your family members sitting round the table... this is not a dish which you can rustle up in minutes nor a dish you can hurriedly push into your mouth on your way to  your office. This is a dish to be enjoyed with someone close. This is the best way to show your love for them. Cubans cook their Boliche, with Pork/Beef stuffed with Ham and I recreated it with Chicken.

Preparation Time : 30 minutes
Cooking Time      :  2 hours 30 minutes
Resting Time       :  15 minutes
Difficulty              :  Medium
Serves                  :  6 - 8

Ingredients :

  • 1 Kilo whole Chicken Roast (It is better to ask for Roast chicken from your Chicken shop, because it is difficult and time consuming to dress a chicken at home)
  • 6 large Garlic cloves, crushed well
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 250 grams Ham, chopped into fine sheds
  • 3 tablespoons Vegetable oil
  • 2 medium Onions, sliced
  • 1" slice of 1 Tomato, cut into quarters
  • 10 whole Black Peppers
  • 2 Bay leaves
  • 1 cup Dry White Cooking Wine
  • 1 cup Water
                           Cuban Boliche (Chicken stuffed with shredded Ham)

Method :

Before you start, wash clean and drain the chicken well, including the cavity. Then dry it between two kitchen towel, till it is completely dry.
 1) Mix garlic with the salt and ground pepper. You can grind them together in a mortar and pestle for ideal results, set it aside.
2) Pierce all around the Chicken roast, with a thin sharp knife.
3) Using half the garlic mixture, stuff holes.
4) Using a long, sharp knife, cut an "X" through the centre of the roast, length-wise, to make a cavity for the ham.
5) Pack this cavity with the shredded ham.
6) Spread any leftover garlic mixture on the surface of the roast.

7) Heat a pan large enough to hold the whole roast on medium high gas. Add vegetable oil.
8) Once the vegetable oil is hot enough, add the Chicken and brown the roast on all sides. This is going to take about 15 minutes.
9) Once the chicken is properly browned, add all the other ingredients and bring to a boil.
10) Cover and lower the heat to a slow simmer.
11) Cook for 2-1/2 hours, turning the roast every half hour or so.

12) Once the roast is done and passes the fork test (i.e. the fork enters the thickest part of the chicken easily and it flakes out) take is out on a plate and cover with a foil.

13) Let it rest for 15 minutes, while you reduce the pan sauce to a sauce consistency. Check the seasonings and adjust if required.

14) To serve slice and garnish with the sauce.  You can serve this with mashed potatoes and boiled vegetables or even with yellow rice.
                                     A Typical Cuban Boliche with Beef

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