1 sour orange (if not available squeeze one orange and add lime juice until sour)
1 green bell pepper, diced
1 large or 2 medium yellow onions, cut into wheels or sliced
2, 8oz cans tomato sauce
Olive oil
1/2-1 tsp cumin (to taste)
2 tsp salt (to taste)
1/4 tsp black pepper (to taste)
1 cup dry white wine
2 medium or large potatoes, cut in equal pieces (add as many potatoes and carrots as you'd like)
4-5 carrots, cut into equal chunks (approx. 2 inches diagonal)
Stuffed pimiento olives, sliced or diced
1/2 cup water (add only if necessary to create more sauce)
1 package of sason with azafron
Instructions
Prior to cooking, season chicken with mashed/minced
garlic, sour orange juice, onion and bell pepper in a bowl.
Remove chicken from bowl and brown chicken in olive oil.
Add the onions, bell pepper and sour orange juice marinade
to pot. Add tomato sauce, wine, sason, salt and pepper.
When chicken is half way cooked, add potatoes, olives,
carrots and continue cooking until completely cooked.
Serve with white rice.
Originally Submitted
7/11/2014
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