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| Home -> [Poultry] -> [Pollo criollo en cazuela (mom's farm style chicken) Recipe] |
Pollo criollo en cazuela (mom's farm style chicken)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Poultry |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Roasting chicken | | | Cut into quarters or serving | | | Pieces, or | | 3
| lbs | Chicken breasts and thighs | | | Salt and fresh ground pepper | | | To taste | | 3
| | Cloves garlic -- 3 to 4 | | | Cloves | | 1/2
| tsp | Ground cumin | | 1/2
| cup | Sour orange juice -- Seville | | | Oranges | | | Or ?cup sweet orange | | | Juice mixed | | | With 1/8 cup each fresh lime | | | And | | | Lemon juice | | 1/4
| cup | Olive oil -- or vegetable | | | Oil | | 1/2
| cup | Dry sherry | | 1
| large | Onion -- thinly sliced | | 1/2
| cup | Chicken stock -- or canned | | | Broth | | 1
| tbsp | Flour -- optional | | 2
| tbsp | Fresh parsley -- finely | | | Chopped |
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Procedures:
| 1 | Wash the chicken, pat it dry with papper towels, and season liberally with salt and pepper. | | 2 | In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. | | 3 | Place the chicken in a nonreactive bowl; pour the orange juice over it, cover, and refrigerate at least 1 hour or overnight. | | 4 | Remove the chicken from the marinade (reserving the marinade) and pat dry. | | 5 | In a heavy-bottomed pan, heat the oil over medium heat until fragrant, then brown the chicken on all sides. | | 6 | Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutess. | | 7 | Transfer the chicken to a serving platter. | | 8 | Strain the sauce through a colander and return it with the flour to the pan. | | 9 | Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley |
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