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Cook4 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.
- 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
- 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
- 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.