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Cuban   -   Cuban Farm Style Chicken   adapted from unknown

  • Lemon juice
  • 3 Pounds Chicken
  • oil
  • 1/2 Cup Dry sherry
  • Salt and pepper to taste
  • 1 Large Onion -- thinly sliced
  • 3 Cloves Garlic
  • 1/2 Cup Chicken Stock
  • 1/2 Teaspoon Ground cumin
  • 1/2 Cup Sour (seville) orange juice
  • 1 Tablespoon Flour -- optional
  • 2 Tablespoons Fresh Parsley -- finely chopped
  • 1 Whole Fresh Lime Juice
Directions 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.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens
Serves 4
Time to Make 0:00

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