Prep 15 mins
Cook 1 hr
I have brought this recipe with me, from the time we left Cuba in 1959 - the year that dreaded man took over - and ruined the country, as we can see now - some 40 odd years later. It is typical of the chicken dishes served all over Miami now.
- 6 tablespoons olive oil
- 6 garlic cloves, minced
- 2 onions, chopped
- 1 onion, sliced thin
- 1⁄2 cup strained orange juice
- 1⁄2 cup lemon juice
- 1⁄4 cup white wine
- 1 whole chicken, quartered (4 lbs)
- salt and pepper, to taste
- 1 bay leaf (optional)
- pimento stuffed olive, sliced thin
- chopped fresh parsley leaves, garnish (optional)
- Preheat oven to 350°F.
- Heat 3 tablespoons of the oil in a medium skillet over medium heat.
- Add one chopped onion and saute, 2-3 minutes.
- Add the garlic and saute for 1 minute longer.
- Set aside.
- In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
- Season with salt, pepper and bay leaf.
- Add the heated onion & garlic oil and mix well.
- Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
- Add onion slices and sliced olives.
- Bake for 1 hour, basting oaccasionally with the sauce.
- Garnish with parsley leaves, if desired.
This was fun to make, aromatic while cooking & oh so delicious to eat. I used saki as the wine & it worked out well. Thanks for a delicious meal!