Pollo Criollo En Cazuela (Mom's Farm Style Chicken)

Recipe Ingredients

3 lbs	1362g / 48oz	Roasting chicken
		Cut into quarters or serving
1		-- or
3 lbs	1362g / 48oz	Chicken breasts and thighs
		Salt and fresh ground pepper
		To taste
3		Garlic - 3 to 4
		Cloves
1/2 teaspoon	2.5ml	Ground cumin
1/2 cup	118ml	Sour orange juice - Seville
		Oranges
		OR 1/4 cup sweet orange
		Juice mixed
		With 1/8 cup each fresh lime
		And
		Lemon juice
1/4 cup	59ml	Olive oil - or vegetable
		Oil
1/2 cup	118ml	Dry sherry
1 cup	62g / 2.2oz	Onion - thinly sliced (large)
1/2 cup	118ml	Chicken stock - or canned
		Broth
1 tablespoon	15ml	Flour - optional
2 tablespoons	30ml	Fresh parsley - finely
		Chopped

Recipe Instructions

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 non-reactive bowl; pour the orange juice over it, cover, and refrigerate at least 1 hour or overnight.

Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed pan, 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 to 45 minutes.

Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the pan. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley.

Recipe By: "Memories of a Cuban Kitchen" by Mary Urrutia

Source:
Fred Dittmaier (Modified by Larry McJunkin)

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