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  • Fricase De Pollo (Cuban Chicken Fricassee)

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    Fricase De Pollo (Cuban Chicken Fricassee)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. sour orange juice
    • 4 x cloves garlic peeled and chopped
    • 1 1/2 tsp salt
    • 1/2 tsp freshly grnd pepper
    • 4 lb chicken thighs, legs, and breasts skinned
    • 1/3 c. vegetable oil
    • 2 lrg onions peeled and minced
    • 1 lrg green bell pepper, cored and seeded minced
    • 1 c. tomato sauce
    • 1 c. dry white wine
    • 1/4 c. capers
    • 1/2 c. stuffed green olives
    • 1/2 c. raisins
    • 1 lb potatoes peeled and cubed

    Directions

    1. Combine the sour orange juice, garlic, salt and pepper in a container suitable for marinating the chicken (i.e., non-metallic). Add in the chicken pcs to the marinade, cover and chill 1 to 2 hrs. Remove the chicken and blot it on paper towels. Reserve the marinade. Hot the oil in a large Dutch oven over medium heat and brown the chicken pcs. Do this in batches rather than overcrowd the pan. Then return all the chicken to the pan. Add in onions and green pepper, sauteing with the chicken till onions are translucent/soft, about 3 minutes. Add in 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.

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