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Ingredients:
1/2 cup sour orange juice
1 or mix sweet orange and lime
1 juices
1 half and half
4 cloves garlic -- peeled and
1 minced
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
4 lb chicken pieces -- skinned
1/3 cup vegetable oil
2 large onions -- peel, chop
1 large green bell pepper --
1 chopped
1 cup tomato sauce
1 cup dry white wine
1/4 cup capers
1/2 cup stuffed green olives
1/2 cup raisins
1 lb potatoes -- peeled and
1 cubed
Instructions:
Combine the sour orange juice, garlic, salt and pepper in a container
suitable for marinating the chicken. Add the chicken pieces to the
marinade, cover and refrigerate 1 to 2 hours. Remove the chicken and
blot in on paper towels. Reserve the marinade. Warm the oil in a
large Dutch oven over medium heat and brown the chicken pieces. Do
this in batches rather than overcrowd the pan. Then return all the
chicken to the pan. Add onions and green pepper, sauteing with the
chicken until onions are translucent, about 3 minutes. Add reserved
marinade, tomato sauce, wine, capers, olives, raisins, and potatoes.
Reduce heat to low, cover pan and simmer for 30 minutes. Transfer
chicken to a large serving dish and spoon the sauce over it.
Recipe By : "A Taste of Old Cuba" by Maria Josefa Lluria de
O'Higgins
From: Date:
Servings: 8
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
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Fricase De Pollo (Cuban-Style Chicken Fricass Recipe brought to you by Mexican Recipes To-Go
