4 hrs 40 mins
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.
My Private Note
Units: US | Metric
- 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
The rest of the story
- 1In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
- 2Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
- 3Sprinkle chicken with cumin & dust lightly with flour.
- 4In 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.
- 5In the same pan, sauté the potato cubes until lightly browned on all sides.
- 6Remove potatoes then sauté onion and pepper until limp.
- 7Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
- 8Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
- 9Serve the chicken pieces over white rice with plenty of sauce.
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Nutritional Facts for Chicken Fricassee Cuban Style
Serving Size: 1 (622 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 682.3
- Calories from Fat 223
- Total Fat 24.8 g
- Saturated Fat 4.1 g
- Cholesterol 137.9 mg
- Sodium 1362.2 mg
- Total Carbohydrate 57.9 g
- Dietary Fiber 5.6 g
- Sugars 20.9 g
- Protein 48.0 g
The following items or measurements are not included:
pimento stuffed olives