Recipe#5794

Title: Fricase de Pollo(Cuban-Style Chicken Fricassee)

From: The Meades 
Date: Wed, 3 Apr 1996 11:12:01 -0500 
Recipe By     : "A Taste of Old Cuba" by Maria Josefa Lluria de O'Higgins

     1/2  cup           sour orange juice
                        or mix sweet orange and lime juices
                        half and half
   4      cloves        garlic -- peeled and minced
   1 1/2  teaspoons     salt
     1/2  teaspoon      fresh ground black pepper
   4      pounds        chicken pieces -- skinned
     1/3  cup           vegetable oil
   2      large         onions -- peel, chop
   1      large         green bell pepper -- chopped
   1      cup           tomato sauce
   1      cup           dry white wine
     1/4  cup           capers
     1/2  cup           stuffed green olives
     1/2  cup           raisins
   1      pound         potatoes -- peeled and cubed
Combine the sour orange juice, garlic, salt and pepper in a container suitable
for marinating the chicken.  Add the chicken pieces to the marinade, cover and
refrigerate 1 to 2 hours.  Remove the chicken and blot in on paper towels.
Reserve the marinade.
Warm the oil in a large Dutch oven over medium heat and brown the chicken
pieces.  Do this in batches rather than overcrowd the pan.  Then return all
the chicken to the pan.  Add onions and green pepper, sauteing with the
chicken until onions are translucent, about 3 minutes.  Add reserved marinade,
tomato sauce, wine, capers, olives, raisins, and potatoes.  Reduce heat to
low, cover pan and simmer for 30 minutes.  Transfer chicken to a large serving
dish and spoon the sauce over it.
                   - - - - - - - - - - - - - - - - - -
NOTES : "This is one of many Andalusian dishes introduced to our home by my
father's mother.  My mother served it often.  Though raised in the traditions
of her Basque and Catalonian ancestors, she enthusiastically adopted her
mother-in-law's ways".  Dish's flavor improves if made one day ahead.