The Recipe Bin: Caribbean - Entrees: Poultry



    Fricase de Pollo
     
     
    ¼ cup Sweet Orange Juice
    ¼ cup Lime Juice
    4 cloves Garlic (Peeled & Minced)
    1½ tsp Salt
    ½ tsp Fresh Ground Black Pepper
    4 lbs Chicken Pieces (Skinned)
    ⅓ cup Vegetable Oil
    2 large Onions (Peeled & Chopped)
    1 large Green Bell Pepper (Chopped)
    1 cup Tomato Sauce
    1 cup Dry White Wine
    ¼ cup Capers
    ½ cup Stuffed Green Olives
    ½ cup Raisins
    1 lb Potatoes (Peeled And Cubed)
     
     
      • Combine the orange juice, lime 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.
     
    Makes approximately 8 servings.

    unknown calories per serving.

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