CHICKEN FRICASSEE CUBAN STYLE

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Chicken Fricassee Cuban Style image

This recipe was in an ad magazine called "Living" that appears in my mailbox monthly. The little food/cooking section for January 2007 focused on Cuban food. Whether this is authentic or not - you decide. Note: Prep time includes 4 hour marinating time.

Provided by SusieQusie

Categories     Chicken

Time 5h

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
6 garlic cloves, peeled & minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 lbs skinless chicken pieces
1/4 cup flour
1 teaspoon cumin
1/3 cup olive oil
2 red potatoes (or amount to equal 1 cup, peeled and cubed)
2 cups chopped onions
1 cup green bell pepper, chopped
1 cup tomato sauce
1 cup white wine
1/2 cup pimento stuffed olive, left whole
1/2 cup raisins

Steps:

  • In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
  • Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
  • Sprinkle chicken with cumin & dust lightly with flour.
  • In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
  • In the same pan, sauté the potato cubes until lightly browned on all sides.
  • Remove potatoes then sauté onion and pepper until limp.
  • Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
  • Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
  • Serve the chicken pieces over white rice with plenty of sauce.

Nutrition Facts : Calories 682.3, Fat 24.8, SaturatedFat 4.2, Cholesterol 137.9, Sodium 1362.2, Carbohydrate 57.9, Fiber 5.7, Sugar 21, Protein 48

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