| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken Joints, cut in half |
| 2 |
tb |
Flour |
| 4 |
tb |
Cooking Oil |
| 1 |
|
Clove Garlic,peeled/chopped |
| 1 |
|
Spanish Onion, Chopped |
| 2 |
sm |
Oranges |
| 1 |
|
Lemon (optional) |
| 4 |
fl |
Water |
|
|
Salt and pepper |
INSTRUCTIONS
Dredge the chicken pieces in flour. Heat the oil in a large saucepan or
casserole and fry the chicken on both sides until golden brown. Add the
garlic and onion and turn occasionally for three minutes. Halve the
oranges, and the lemon if used, squeeze them and pour the juice and water
on to the chicken. Simmer covered for 20-25 minutes until the chicken is
cooked through. Take half of one of the squeezed oranges and remove as much
of the white pith as possible. Slice the skin into fine matchsticks and add
to the saucepan. Check the seasoning, stir well and serve with rice
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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