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Kadushi Pollo (kadushi pollo): recipe illustration
Meat

Kadushi Pollo (kadushi pollo)

Chicken stew simmered with kadushi cactus in a lightly spiced tomato-onion sauce. The meat becomes fall-apart tender, and the cactus adds a vegetal, citrusy note. A classic of Aruban Sunday meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the cactus pads into strips, boil them for 10 minutes in salted water, then drain.
  2. Season the chicken pieces with salt, pepper, oregano and paprika.
  3. In a large pot, brown the chicken in hot oil for 5 to 7 minutes on all sides, then remove it.
  4. In the same pot, sauté the sliced onion and bell pepper for 5 minutes, then add the crushed garlic.
  5. Add the chopped tomatoes and let them reduce for 5 minutes, stirring.
  6. Return the chicken to the pot, pour in the water and vinegar, then add the cactus and the whole pepper.
  7. Cover and simmer over low heat for 35 to 40 minutes, until the chicken pulls away from the bone.
  8. Remove the pepper, adjust the seasoning and serve hot with rice.

Variations and tips

Lighter version. Remove the chicken skin before browning and use chicken breasts for faster cooking.

Making do with what you have. If kadushi cactus is unavailable, replace it with green bell peppers and zucchini in chunks, added 15 minutes before the end.

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Original Ecomely recipe.