A Cuban recipe
Ingredients
. 4 lbs chicken fryer cut in 8 pieces
. 6 garlic cloves, cut up
. 1/2 cup sour orange juice (or mix half-half lime and orange)
. 1 lg onion sliced
. 1 lg bell pepper sliced
. 1 small can tomato sauce
. salt and freshly ground pepper to taste
. 1 small can petits pois (green peas)
. 1/4 cup vegetable oil
. 1/2 cup raisins
. 1/4 cup sliced pimiento filled olives
. 1 teaspoon capers
. 1 cup dry Sherry wine (not cooking Sherrys which are loaded with salt)
. 1 lb potatoes, peeled and quartered
Preparation
Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour. Heat oil and brown chicken. Add onion, pepper and citrus juice from the marinade. Add tomato sauce, raisins, olives, capers, Sherry, salt and pepper. Add water to cover the chicken. Add the potato pieces in the last 20 minutes of cooking. Add the can of small peas just before serving.
Wonderful over fluffy white rice.
Cocina Cubana Club
Meursault
