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Cuban   -   Pollo Dorado Al Horno   adapted from A Taste of Cuba by Linnette Creen

Description
Ingredients
  • 1/2 Cup Flour
  • Salt And Pepper -- to taste
  • 1 Teaspoon Paprika
  • 3 Pounds Chicken -- in pieces
  • 1/4 Cup Olive Oil
  • 2 Medium Onions -- finely chopped
  • 1 Large Green Bell Pepper -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Cumin
  • 1/4 Cup Parsley -- finely chopped
  • 1/4 Cup Cilantro -- finely chopped
  • 3 Medium Scallion -- finely chopped
  • 3 Large Tomatoes -- finely chopped
  • 1 Cup White Wine
  • 1 Cup Chicken Stock
  • 2 Cups Cooked Rice
  • Parsley -- for garnish
Directions Preheat oven to 350 degrees. Mix flour, salt, pepper and paprika. Dredge chicken in flour and set aside. Heat oil in frying pan, saute chicken until browned on all sides. Remove and drain on paper towels. Add onions, bell pepper, garlic and cumin to the pan. Saute until onions are tender. Stir in parsley, cilantro, scallions and tomatoes. Add wine and chicken stock. Remove from heat and set aside. Place chicken in baking dish. Pour tomato mixture over, cover pan with foil and bake for 45 minutes. Place hot rice on platter put chicken on top of that, garnish with parsley and serve.
Serves 6
Time to Make 0:00



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