CUBAN FRICASE DE POLLO

CUBAN FRICASE DE POLLO (for four)

 Chicken, fricassees, Cuban fricase de pollo 1  Chicken, fricassees, Cuban fricase de pollo 2

½ cup sour orange juice (or use 2 parts orange juice, one part lemon and one part lime juice)

6 cloves garlic, peeled and minced

1-1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

4 pounds chicken pieces

¼ cup flour for dusting chicken pieces

1/3 cup olive oil

1 cup red potatoes, peeled and cubed

2 cups chopped onions

1 cup chopped green bell pepper

1 cup tomato sauce

1 cup wine

½ cup stuffed green olives

½ cup raisins


  1. Use a large non-metallic bowl and whisk together the sour orange juice, garlic, salt and pepper.  Add the chicken pieces to the marinade, cover and refrigerate for a minimum of four hours but preferably overnight.  Remove chicken from marinade and blot with paper towels.  Reserve marinade.
  1. Use a large covered frying pan. Salt and pepper the chicken pieces and lightly dust with flour.  Heat the olive oil in the pan until it just starts to smoke.  Quickly (and carefully) add the chicken pieces to the hot oil in two small batches, browning on both sides, 6 to 8 minutes per batch.  Remove chicken and set aside.
  1. Saute the potato cubes in the same hot oil until lightly browned on all sides. Remove potatoes and set aside.
  1. Saute the onions and bell pepper until limp. Return the chicken to the pan.  Add the reserved marinade, tomato sauce, wine, olives, raisins and browned potatoes.  Cover, reduce heat to low, and simmer until the chicken is done, about 20 to 25 minutes.  Don’t overcook.  Serve the chicken pieces over white rice with plenty of sauce.

 

adapted from Jorge Castillo, Glenn Lindgren and Raul Musibay, Three Guys from Miami Celebrate Cuban

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