NELSON’S Chicken

It’s funny the memories that certain dishes evoke. For me, this particular chicken recipe takes me back to a tiny, bustling kitchen, filled with the aromas of garlic, oregano, and something uniquely…heartwarming. I remember watching “Nelson,” a Guatemalan cook with a twinkle in his eye, effortlessly toss in pinches and dashes of ingredients. He was a master of improvisation, and I was determined to capture his magic in a recipe I could share with the world. It was a lot of fun translating his expressions “two fingers of beer” into measurements I could use!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Yield: 1 pot
• Dietary Type: None Specified

Ingredients

• 2 1/2 – 3 lbs chicken (skinless legs and thighs)
• 2 medium onions, sliced thin
• 2 cloves of minced garlic
• 1/2 medium green pepper (diced small)
• 1 (6 ounce) can tomato paste
• 1 (4 1/2 ounce) can sliced mushrooms (Drained)
• 1-2 bay leaf
• 2 teaspoons crushed dry oregano
• 1/2 teaspoon dried rosemary (crushed)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 jar of small pimento stuffed olives (These can be crushed by hand when added)
• 3-4 medium potatoes, peeled and cut into small chunks
• 1/3 cup dry red wine
• 1/3 cup beer
• 1 1/2 cups water
• Your favorite hot pasta

Equipment Needed

• Large skillet or Dutch oven
• Large pot

Instructions

1. First, cook the sliced onions and minced garlic in vegetable oil in a large skillet or Dutch oven over medium heat until tender. This usually takes about 5-7 minutes. Once tender, remove the onions and garlic from the pan and set aside in a bowl. It’s important not to burn the garlic, as it will become bitter.
2. Next, brown the chicken (skinless legs and thighs) in the same pan where you cooked the onions and garlic. You may need to do this in batches to avoid overcrowding the pan, which can lower the temperature and prevent proper browning. Brown the chicken on all sides, about 3-4 minutes per side. The goal is to get a nice color on the chicken, not to cook it all the way through.
3. In a large pot, combine all the ingredients, including the cooked onions and garlic, browned chicken, diced green pepper, tomato paste, drained sliced mushrooms, bay leaf, crushed dry oregano, crushed dried rosemary, salt, black pepper, and pimento stuffed olives (crushed by hand). Important: Do not include the red wine and beer at this stage.
4. Pour the water over the chicken and other ingredients in the pot and stir well to combine. Make sure the tomato paste is evenly distributed.
5. Cover the pot and simmer over low heat for 30 minutes. This will allow the flavors to meld together and the chicken to start to cook through. The heat should be low enough that the mixture is gently simmering, not boiling vigorously.
6. Uncover the pot, then add the red wine and beer. Cook uncovered for an additional 15 minutes, or until the mixture has thickened to your liking. The exact cooking time may vary depending on your stove and the size of your pot. The sauce should reduce slightly and become richer in flavor. Stir occasionally to prevent sticking.
7. Serve the Nelson’s Chicken over your choice of hot pasta.

Expert Tips & Tricks

• For a richer flavor, use bone-in, skin-on chicken thighs and legs. Just be sure to remove the skin before serving if you prefer a lower-fat dish.
• If you don’t have pimento stuffed olives, you can use regular green olives and add a pinch of paprika for color.
• If the sauce is too thin after 15 minutes, continue cooking uncovered for a longer period, stirring occasionally, until it reaches your desired consistency. Conversely, if the sauce becomes too thick, add a little more water.
• To make this dish ahead of time, cook the chicken and sauce completely, then store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• A splash of Worcestershire sauce can add depth of flavor.

Serving & Storage Suggestions

Serve Nelson’s Chicken hot over your favorite pasta. A simple side salad or some crusty bread complements the dish perfectly.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a little water if needed to prevent sticking. You can also reheat in the microwave, but be careful not to overcook the chicken. Freezing is not recommended because it can affect the texture of the potatoes.

Nutritional Information

Note: Estimated nutritional information will vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	580 kcal	29%
Total Fat	25g	38%
Saturated Fat	7g	35%
Cholesterol	110mg	37%
Sodium	950mg	40%
Total Carbohydrate	55g	18%
Dietary Fiber	8g	32%
Sugars	12g	N/A
Protein	40g	80%

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Vegetarian option: Substitute the chicken with firm tofu or chickpeas for a vegetarian version.
• Different vegetables: Feel free to add other vegetables like carrots, celery, or zucchini.
• Gluten-free: Serve over gluten-free pasta.
• Wine substitution: If you do not have red wine you can substitute it with chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of thighs and legs?
A: Yes, you can use chicken breasts, but they may become drier than thighs and legs. Reduce the cooking time to prevent them from drying out.

Q: Can I use different types of beer?
A: Yes, you can use different types of beer, but avoid overly hoppy or bitter beers, as they may overpower the other flavors. A light lager or amber ale works well.

Q: Do I have to use red wine?
A: No, you can substitute red wine with chicken broth or a dry white wine if you prefer.

Q: Can I make this in a slow cooker?
A: Yes, you can make this in a slow cooker. Brown the chicken and saute the onions and garlic as instructed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What kind of pasta is best to serve with this dish?
A: Almost any type of pasta works well with this dish. Penne, rigatoni, farfalle, or spaghetti are all great choices.

Final Thoughts

I truly hope you enjoy this recipe for Nelson’s Chicken as much as I do. It’s a dish that is as comforting as it is flavorful, and it’s sure to become a family favorite. Don’t be afraid to experiment with the ingredients and make it your own. Let me know what you think and how your version turns out! It pairs wonderfully with a crusty Italian loaf and a simple salad. Bon appétit!