Fricase De Pollo (Cuban-Style Chicken Fricassee)

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8 Servings
Chicken Uncategorized
Potatoes Poultry Vegetables Chicken Bell pepper Onion Garlic Orange Orange Juice Potato Raisin Tomato Wine White wine Lime

1/2 c Sour nge juice
Or mix sweet nge and lime
Juices
f and half
4 Cloves lic -- peeled and
ced
1 1/2 ts t
1/2 ts Fresh ground black per
4 lb cken pieces -- skinned
1/3 c etable oil
2 lg ons -- peel, chop
1 lg Green l pepper --
Chopped
1 c ato sauce
1 c Dry te wine
1/4 c ers
1/2 c Stuffed green ves
1/2 c sins
1 lb atoes -- peeled and
ed

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 OHiggins From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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