Fricase de pollo (cuban-style chicken fricass

8 Servings

Ingredients

Quantity Ingredient
½ cup Sour orange juice
Or mix sweet orange and lime
Juices
Half and half
4 Cloves garlic -- peeled and
Minced
1½ teaspoon Salt
½ teaspoon Fresh ground black pepper
4 pounds Chicken pieces -- skinned
⅓ cup Vegetable oil
2 larges Onions -- peel, chop
1 large Green bell pepper --
Chopped
1 cup Tomato sauce
1 cup Dry white wine
¼ cup Capers
½ cup Stuffed green olives
½ cup Raisins
1 pounds Potatoes -- peeled and
Cubed

Directions

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

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