Cuban Chicken Fricassee
From peetabear 15 years ago
- 60 minutes to make
- Serves 4
I have not tried this yet but it sounded good... not too sure about the grapefruit juice but it will be fun to try..the recipe for the black beans and rice is already posted, i make that with pork chops...the recipe is from Wolf.
Ingredients
- 1 cup freshly squeezed orange or tangerine juice shopping list
- 1 cup freshly squeezed grapefruit juice shopping list
- 1/2 lemon, thinly sliced shopping list
- 2 tablespoons chopped flat leaf parsley* shopping list
- 6 cloves garlic, peeled, thinly sliced shopping list
- 1 tablespoon chopped fresh oregano** shopping list
- 11/2 teaspoons salt shopping list
- ½ teaspoon freshly ground black pepper shopping list
- ½ teaspoon ground cumin shopping list
- 4 pounds chicken thighs and legs, skin on shopping list
- 6 tablespoons vegetable oil shopping list
- 1 small yellow or white onion, peeled, cut into ½-inch slices shopping list
- ½ green pepper, cored, seeded, diced shopping list
- 2 tablespoons capers shopping list
- 20 large pitted green olives shopping list
- --------------- shopping list
- *2 teaspoons dried parsley can be substituted for 2 tablespoons fresh parsley shopping list
- **1 teaspoon dried oregano can be substituted for 1 tablespoon fresh oregano shopping list
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How to make it
- The day before serving:
- Combine juices, lemon slices, parsley, garlic, oregano, salt, pepper and cumin in 5-quart casserole. Place chicken in marinade and allow to marinate overnight.
- Remove chicken from marinade and pat dry, reserving the marinade. In a 6-quart stockpot on medium high heat, add 2 tablespoons oil and heat until just smoking. Place half the chicken in the hot oil carefully with tongs. Allow to brown before turning. Brown on all sides, remove from pan and repeat with remaining chicken pieces. Remove second batch of chicken from pan. Pour off oil. In same pan, add remaining 2 tablespoons oil and add onion slices and green peppers. Allow the onions to brown and peppers to cook through. Stir in marinade, capers and olives. Bring to a boil and add browned chicken. Reduce to a gentle simmer and cover. Cook for 40 minutes, or until chicken is thoroughly cooked. When chicken is tender, arrange it over the black beans and rice and spoon sauce over the chicken
The Rating
Reviewed by 4 people-
Great recipe with lots of flavor! 5 Forks !
J and M
quaziefly
in ALL POINTS loved it
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Yummmmmyyyyy!! high 5!
cuzpat
in Sikeston loved it
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Oh my - this sounds absolutely over the top! Thanks so much Peeta. On my to do list to make real soon!
valinkenmore
in Malott loved it
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