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CUBAN FARM STYLE CHICKEN

Category:    Chicken
Yield: 4 servings
 
      3 lb Roasting chicken, cut into               Lemon juice
           -quarters, or serving             1/4 c  Pure spanish olive oil or
           -pieces, or 3 lbs chicken                -vegetable oil
           Breasts and thighs                1/2 c  Dry sherry
           Salt and pepper to taste            1 lg Onion, thinly sliced
      3    To 4 cloves garlic                1/2 c  Chicken stock or canned
    1/2 ts Ground cumin                             -chicken broth
    1/2 c  Sour (seville) orange juice         1 tb Flour, optional
           -mixed with 1/8 cup each,           2 tb Finely chopped fresh parsley
           -fresh lime and                
 
  This dish features chicken that simmers on the stove until the meat
  practically falls off the bones. Organic or free range chickens are perfect
  for this recipe, since they are similar to the farm chickens in Cuba
  
  Wash the chicken, pat it dry with paper towels, and 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 the chicken in a
  nonreactive bowl, pour the orange juice over it, cover, and refrigerate for
  at least 1 hour or overnight. Remove the chicken from the marinade,
  (reserving the marinade) and pat dry. In a heavy bottomed casserole, heat
  the oil over medium heat until fragrant, then brown the chicken on all
  sides.  Add the reserved marinade, the sherry, onion and stock, reduce the
  heat to low, cover, and simmer until the chicken is fork tender, 35-45
  minutes.  Transfer the chicken to a serving platter. Strain the sauce
  through a colander and return it with the flour to the casserole. Cook the
  cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct
  the seasonings, pour over the chicken,and garnish with the parsley. Serves
  4.
  

 

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