3 pound roasting chicken cut into parts or 3 lbs of your favorite bone in skin on chicken
salt and freshly ground pepper to taste
3 - 4 cloves of garlic
1/2 tsp cumin
1/2 cup sour orange juice (1/4 cup OJ mixed with 1/8 cup each of lime and lemon juice)
1/4 cup pure Spanish olive oil or vegetable oil (use the Spanish olive oil if you have it)
1/2 cup dry sherry
1 large onion thinly slices
1 TBSP flour
2 TBSP finely chopped fresh parsley
Instructions
Wash chicken and pat it dry. 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 chicken in a
non-reactive bowl, pour orange juice over. Cover
and refrigerate at least one hour or overnight.
Remove chicken from the marinade and pat dry.
Reserve marinade. In a heavy bottomed casserole,
heat the oil over medium heat until fragrant, then
brown chicken on all sides. Add the reserved
marinade, sherry, onion and stick. Reduce heat to
low, cover and simmer until chicken until fork
tender - about 35 to 45 minutes.
Transfer chicken to a serving platter. Strain the
sauce through a colander and return it with the
flour to the casserole. Cook the sauce over low
heat, stirring until it has thickened - about 5 to
6 minutes. Correct seasonings, pour over chicken
and garnish with parsley.
If you want to use less chicken, it's OK to just
make the same amount of sauce. it's good over
noodles too.
Serving
Suggestions
serve with white rice
Originally Submitted
7/6/2013
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