Pollo criollo en cazuela (mom's farm style chicken)

4 servings

Ingredients

Quantity Ingredient
3 pounds Roasting chicken
Cut into quarters or serving
Pieces, or
3 pounds Chicken breasts and thighs
Salt and fresh ground pepper
To taste
3 Cloves garlic -- 3 to 4
Cloves
½ teaspoon Ground cumin
½ cup Sour orange juice -- Seville
Oranges
Or 1/4 cup sweet orange
Juice mixed
With 1/8 cup each fresh lime
And
Lemon juice
¼ cup Olive oil -- or vegetable
Oil
½ cup Dry sherry
1 large Onion -- thinly sliced
½ cup Chicken stock -- or canned
Broth
1 tablespoon Flour -- optional
2 tablespoons Fresh parsley -- finely
Chopped

Directions

Wash the chicken, pat it dry with papper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl; pour the orange juice over it, cover, and refrigerate at least 1 hour or overnight. Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed pan, heat the oil over medium heat until fragrant, then brown the chicken on all sides. 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.

Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the pan. 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.

Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia

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