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Cuban Chicken

Chicken.delights's picture
Ingredients
  Frying chicken 3 1⁄2 Pound, cut up
  Olive oil/Salad oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Onion 1 Large, chopped
  Green bell pepper 1 Large, seeded, chopped
  Potatoes 4 Small (Thin Skinned Potatoes)
  Oregano leaves 3⁄4 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Tomato sauce 15 Ounce (1 Large Can)
  Dry white wine/Water 1⁄3 Cup (5.33 tbs)
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Frozen peas 1 Cup (16 tbs), thawed
Directions

Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken; pat dry.
Heat oil in a 5 to 6-quart pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 2 tablespoons drippings.
Add garlic, onion, and bell pepper to pan.
Cook, stirring, until onion is soft.
Cut potatoes into 1-inch chunks; add to pan along with oregano, cumin, tomato sauce, wine, raisins, olives, and chicken.
Bring to a boil; then reduce heat, cover, and simmer, turning chicken once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Skim and discard fat from sauce.
Stir in peas; cook just until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Method: 
Boiled
Ingredient: 
Chicken

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