Recipe - Fricase De Pollo (Cuban-Style Chicken Fricassee)

One half cup Sour orange juice
Or mix sweet orange and lime
Juices
Half and half
4 Cloves garlic peeled and
Minced
1 One half teaspoon Salt
One half teaspoon Fresh ground black pepper
4 pound Chicken pieces skinned
1/3 cup Vegetable oil
2 lg Onions peel, chop
1 lg Green bell pepper
Chopped
1 cup Tomato sauce
1 cup Dry white wine
One fourth cup Capers
One half cup Stuffed green olives
One half cup Raisins
1 pound Potatoes peeled and
Cubed

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

From: Date:

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