Tuesday May 21, 2019
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