Ingredients
-
-
1/4
-
2
-
2
-
6
-
1 1/2
-
1/2
-
-
4
-
1/4
-
1
-
1/3
-
2
-
2
-
1
Directions
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.,This recipe is wonderful. We enjoyed this very much I was tiold Im in trouble with this one!!!!,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.
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Steps
|
1
Done
|
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
Done
|
Remove Chicken from Marinade & Blot on Paper Towels to Dry. Reserve Marinade. |
|
3
Done
|
Sprinkle Chicken With Cumin & Dust Lightly With Flour. |
|
4
Done
|
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
Done
|
in the Same Pan, Saut the Potato Cubes Until Lightly Browned on All Sides. |
|
6
Done
|
Remove Potatoes Then Saut Onion and Pepper Until Limp. |
|
7
Done
|
Return Chicken and Potatoes to Pan. Add Reserved Marinade, Tomato Sauce, Wine, Olives and Raisins. |
|
8
Done
|
Cover and Reduce Heat to Low and Simmer Until the Chicken Is Done, 20-30 Minutes. Don't Overcook. |
|
9
Done
|
Serve the Chicken Pieces Over White Rice With Plenty of Sauce. |
