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| Home -> [Chicken, Poultry] -> [Fricase de pollo (cuban-style chicken fricassee) Recipe] |
Fricase de pollo (cuban-style chicken fricassee)
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Sour orange juice | | | Or mix sweet orange and lime | | | Juices | | | Half and half | | 4
| | Cloves garlic -- peeled and | | | Minced | | 1 1/2
| tsp | Salt | | 1/2
| tsp | Fresh ground black pepper | | 4
| lbs | Chicken pieces -- skinned | | 1/3
| cup | Vegetable oil | | 2
| large | Onions -- peel, chop | | 1
| large | Green bell pepper -- | | | 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
| lbs | Potatoes -- peeled and | | | Cubed |
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Procedures:
| 1 | Combine the sour orange juice, garlic, salt and pepper in a container suitable for marinating the chicken. | | 2 | Add the chicken pieces to the marinade, cover and refrigerate 1 to 2 hours. | | 3 | Remove the chicken and blot in on paper towels. | | 4 | Reserve the marinade. | | 5 | Warm the oil in a large dutch oven over medium heat and brown the chicken pieces. | | 6 | Do this in batches rather than overcrowd the pan. | | 7 | Then return all the chicken to the pan. | | 8 | Add onions and green pepper, sauteing with the chicken until onions are translucent, about 3 minutes. | | 9 | Add reserved marinade, tomato sauce, wine, capers, olives, raisins, and potatoes. | | 10 | Reduce heat to low, cover pan and simmer for 30 minutes. | | 11 | Transfer chicken to a large serving dish and spoon the sauce over it |
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