Chicken Fricassee Cuban Style

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.

• Ready In: 5 hrs
• Serves: 4

Ingredients

• Marinade

• 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

Directions

1. 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.
2. Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
3. Sprinkle chicken with cumin & dust lightly with flour.
4. 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.
5. In the same pan, sauté the potato cubes until lightly browned on all sides.
6. Remove potatoes then sauté onion and pepper until limp.
7. Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
8. Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
9. Serve the chicken pieces over white rice with plenty of sauce.