Pollo criollo en cazuela (mom's farm style ch
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Roasting chicken |
| Cut into quarters or serving | ||
| Pieces, or | ||
| 3 | pounds | Chicken breasts and thighs |
| Salt and fresh ground pepper | ||
| To taste | ||
| 3 | Cloves garlic -- 3 to 4 | |
| Cloves | ||
| ½ | teaspoon | Ground cumin |
| ½ | cup | Sour orange juice -- Seville |
| Oranges | ||
| Or 1/4 cup sweet orange | ||
| Juice mixed | ||
| With 1/8 cup each fresh lime | ||
| And | ||
| Lemon juice | ||
| ¼ | cup | Olive oil -- or vegetable |
| Oil | ||
| ½ | cup | Dry sherry |
| 1 | large | Onion -- thinly sliced |
| ½ | cup | Chicken stock -- or canned |
| Broth | ||
| 1 | tablespoon | Flour -- optional |
| 2 | tablespoons | Fresh parsley -- finely |
| Chopped | ||
Directions
Wash the chicken, pat it dry with papper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl; pour the orange juice over it, cover, and refrigerate at least 1 hour or overnight. Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed pan, heat the oil over medium heat until fragrant, then brown the chicken on all sides. Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutess. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the pan. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley.
Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia