Directions Cuban Chicken Fricassee (Fricase de Pollo):
Inside a large bowl, put the garlic clove, pepper and salt, and sour orange juice to help make the marinade. Put the bits of chicken within the bowl, ensuring to soak each side from the chicken, and canopy and refrigerate for two to three hrs. For that chicken pieces, you can utilize a mix of thighs, wings, and breast.
Go ahead and take bits of chicken from the bowl, and taking advantage of a nederlander oven, gently brown them on sides using oil, ensuring to not overcook them or copy.
Put the bits of chicken in writing towel covered dishes because they are fried. When done, add some onions, eco-friendly bell pepper, and chicken pieces over medium-high temperature and saute before the onions are translucent.
Add marinade in the bowl, together with tomato sauce, wine, taters, olives, oregano, cumin, capers, and bay leaves.
Cover pot and lower heat to low and let simmer about half an hour, stirring from time to time. When done, the taters ought to be cooked and somewhat soft.
Devote a sizable serving dish and serve with white-colored grain. Enjoy!
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