Fricase de Pollo(Cuban-Style Chicken Fricassee)

* Exported from MasterCook *

Fricase de Pollo (Cuban-Style Chicken Fricassee)

Recipe By : "A Taste of Old Cuba" by Maria Josefa Lluria de O'Higgins
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Poultry
Vegetables Marinades
Cuban

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour orange juice
or mix sweet orange and lime juices
half and half
4 cloves garlic -- peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken pieces -- skinned
1/3 cup vegetable oil
2 large onions -- peel, chop
1 large green bell pepper -- chopped
1 cup tomato sauce
1 cup dry white wine
1/4 cup capers
1/2 cup stuffed green olives
1/2 cup raisins
1 pound potatoes -- peeled and cubed

Combine the sour orange juice, garlic, salt and pepper in a container suitable
for marinating the chicken. Add the chicken pieces to the marinade, cover and
refrigerate 1 to 2 hours. Remove the chicken and blot in on paper towels.
Reserve the marinade.

Warm the oil in a large Dutch oven over medium heat and brown the chicken
pieces. Do this in batches rather than overcrowd the pan. Then return all
the chicken to the pan. Add onions and green pepper, sauteing with the
chicken until onions are translucent, about 3 minutes. Add 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.

- - - - - - - - - - - - - - - - - -

NOTES : "This is one of many Andalusian dishes introduced to our home by my
father's mother. My mother served it often. Though raised in the traditions
of her Basque and Catalonian ancestors, she enthusiastically adopted her
mother-in-law's ways". Dish's flavor improves if made one day ahead.