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Cuban Farm Style Chicken Recipe

   
 

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     Cuban Farm Style Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   overnight

Ingredients
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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