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.
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.
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.
