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Tuesday May 21 2019
Web Desk

Recipe: A La Cubana

Web Desk

If you want to try an authentic Cuban dish, you are in luck. Check out this special recipe of ‘Cuban Chicken Fricassee’, which is a kind of stew. Try it out and indulge in the mouth watering delight.


Fresh lime juice 1/4 cup

Fresh orange juice 1/4 cup

Garlic, crushed 3 cloves

Water 11/2 cups

Chicken, quartered 1

Olive oil 1/3 cup

Green bell pepper, large 1

Onion, thinly sliced 1

Potatoes, peeled and cut into 1” pieces 3

Pimento-stuffed olives 1/3 cup

Capers 2 tbsp

Raisins 1/4 cup

Peas 1 cup

Tomato sauce 1 (8-oz.) can

Salt & freshly ground black pepper to taste


Toss lime and orange juices, garlic, chicken, salt, and pepper in a bowl. Cover with plastic wrap; chill for 1 hour.

In a pan, heat oil in over medium-high heat. Remove chicken from marinade; pat dry using paper towels and reserve marinade.

Working in batches, cook chicken, flipping once, until browned, 8-10 minutes. Transfer chicken to a plate.

Add bell pepper and onion to pan; cook until soft, 6-8 minutes.

Add 1 cup water, scraping up browned bits from bottom of the pan, until reduced by half, 5-7 minutes.

Return chicken to the pan and add reserved marinade, potatoes, olives, capers, raisins, tomato sauce, salt, pepper, and 1/2 cup boiled water.

Reduce heat to medium-low; cook, covered, until chicken and potatoes are tender, about 45 minutes. Stir in peas before serving. Enjoy!

Originally published in The news

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