Recipe of the Week #2: Pollo a la Criolla

In Palm Bay, there's a Colombian restaurant called La Estancia de Luisa, that's so great.  The staff are always friendly and the food is delicious.  My favorite thing to get there is called Pollo a la Criolla - it's just insanely great and there's nothing like it in Brevard County.
But I wanted to be able to make it at home, so I tried this.  It's not the same as theirs, I've included tomatoes (part of the hogao recipe) and less saffron (I think).  Nevertheless, it came out wonderful.  It really makes a lot for two people, so over-eating took place.

Pollo a la Criolla (sort of)

Ingredients:
Hogao (recipe below)
3 whole chicken breasts
1 cup chicken broth
2 Tbsp flour
2 Tbsp butter, softened
1/2 cup (ish) Italian dressing

Instructions:
In a small cup, mix the flour and butter to a paste.
Pound the chicken to 1/4 inch thick.
Put the dressing in a gallon ziplock bag and add chicken, mashing up the bag so the chicken gets coated. Set aside.
Make the hogao as below, but 4-5 cloves garlic.
Add the broth and return to boil - let simmer, covered, while the chicken gets grilled.
Grill the chicken on a non-stick-sprayed, pre-heated, grill on medium heat, about 1 min/side.
Cut chicken into roughly 1" pieces and add to sauce.
Add butter paste (beurre manié) as needed to thicken and simmer, uncovered, until sauce is reduced by about half.
Serve over rice. Start the rice right after you start cooking the hogao.

Hogao - from here.
Ingredients:
1 medium onion, finely chopped
2 ripe tomatoes, finely chopped
3 cloves garlic, minced
4 green onions, finely chopped
1/2 green pepper (about 1/3 cup finely chopped)
3 tablespoons olive oil
1/2 teaspoon cumin
1 package Sazón Goya con azafran (saffron) (about 2 teaspoons)
1/4 cup coarsely chopped cilantro leaves
Salt and pepper to taste

Preparation:
Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya in a large skillet.
Cook over medium heat, stirring often, until vegetables are soft and fragrant, about 10 minutes.
Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed.

Notes:  Should probably have thickened it with corn starch, but you gotta go with what you're comfortable using.

Wife's rating:  ***1/2 (out of 5)  "That was really good."
My rating:  ****.  I loved it.  As good as, though a little different from, what you can get at La Estancia.