Cuban creole cuisines come from African ingredients of the 16th century, French Haitians from the late-18th century, and Chinese laborers of the mid-19th century.
This lime and orange juice chicken dish can be simmered on the stove or roasted in the oven.
Pollo Frito a la Criolla
Serve 6
marinade 3 hours

6 skinless organic or free range chicken thighs
4 garlic cloves
1 tsp. (5 ml) each: oregano and cumin
¼ tsp. (1,3 ml) black pepper
½ cup (120 ml) each organic: lime juice, orange juice, and dry white wine
1 thinly sliced onion
olive oil

1. Mash the garlic, oregano, cumin, and black pepper into a paste.
2. Stir in the lime and orange juices.
3. Pour the marinade over the chicken pieces and put the sliced onions on top.
4. Refrigerate, covered for at least 3 hours.
5. Remove the chicken and onions from the marinade.
6. Keep the marinade to use later.
7. Heat the oil in a cast-iron skillet over medium-high heat.
8. Brown the chicken on both sides, 2-3 minutes per side. Set aside.
9. Pour out all but 2 Tbs. (30 ml) of the oil and sauté the onions until soft, about 5 minutes.
10. Stir in the extra marinade and wine, bring to a simmer.
11. Put the browned chicken pieces into the skillet and lower the heat.
12. Cook, partially covered, until the chicken is done, 30-35 minutes.
13. Thicken the liquid with (gluten-free) flour or coconut flour for an added taste.
14. Use a hot pad at the table, and serve from the skillet or chicken and onions on a platter. 
15. Serve with fluffy rice and black beans.

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