| 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
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