Name: Pollo Criollo En Cazuela (Mom's Farm Style Chicken)
Ingredients: 3 lb Roasting chicken; Cut into quarters or serving; Pieces, or; 3 lb Chicken breasts and thighs; Salt and fresh ground pepper; To taste; 3 Cloves garlic -- 3 to 4; Cloves; 1/2 ts Ground cumin; 1/2 c Sour orange juice -- Seville; Oranges; Or 1/4 cup sweet orange; Juice mixed; With 1/8 cup each fresh lime; And; Lemon juice; 1/4 c Olive oil -- or vegetable; Oil; 1/2 c Dry sherry; 1 lg Onion -- thinly sliced; 1/2 c Chicken stock -- or canned; Broth; 1 tb Flour -- optional; 2 tb Fresh parsley -- finely; Chopped

The following guidelines will help a believer build his faith: 1. Carefully read through the Word and meditate on it. Through reading the Word of God, and especially through meditation on it, the believer becomes acquainted with the nature and character or God. 2. We must maintain an upright heart and a good conscience and not knowingly and habitually indulge in the things which are contrary to the mind of God. 3. We should not shrink from opportunities where our faith may be tried. The more I am in a position to be tried in faith, the more I will have the opportunity of seeing God’s help and deliverance. 4. Let God work deliverance for us and do not work deliverance on our own.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cuban	Poultry	4	Servings

INGREDIENTS

3	lb	Roasting chicken
		Cut into quarters or serving
		Pieces, or
3	lb	Chicken breasts and thighs
		Salt and fresh ground pepper
		To taste
3		Cloves garlic — 3 to 4
		Cloves
1/2	ts	Ground cumin
1/2	c	Sour orange juice — Seville
		Oranges
		Or 1/4 cup sweet orange
		Juice mixed
		With 1/8 cup each fresh lime
		And
		Lemon juice
1/4	c	Olive oil — or vegetable
		Oil
1/2	c	Dry sherry
1	lg	Onion — thinly sliced
1/2	c	Chicken stock — or canned
		Broth
1	tb	Flour — optional
2	tb	Fresh parsley — finely
		Chopped

INSTRUCTIONS

Wash the chicken, pat it dry with papper towels, and season liberally with
salt and pepper.  In a mortar, crush the garlic into a paste with the cumin
and rub the garlic paste into the chicken.  Place the chicken in a
nonreactive bowl; pour the orange juice over it, cover, and refrigerate at
least 1 hour or overnight. Remove the chicken from the marinade (reserving
the marinade) and pat dry. In a heavy-bottomed pan, heat the oil over
medium heat until fragrant, then brown the chicken on all sides. Add the
reserved marinade, the sherry, onion, and stock, reduce the heat to low,
cover, and simmer until the chicken is fork tender, 35 to 45 minutess.
Transfer the chicken to a serving platter. Strain the sauce through a
colander and return it with the flour to the pan. Cook the sauce over low
heat, stirring, until it has thickened, 5 to 6 minutes, correct the
seasonings, pour over the chicken, and garnish with the parsley.
Recipe By     : "Memories of a Cuban Kitchen" by Mary Urrutia
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God promises a safe landing, not a calm passage.”