Cuban Style Chicken
This is a hearty chicken dish was a favorite of Culinary Angles. It utilizes a slow braise technique that draws out all of the rich nutrients from the bone in chicken. Serve with Cuban black beans and rice. This recipe and graphics was adapted from Saveur
Serves 4
Prep time: 15 minute
Cooking time: 2 hours
Ingredients
8 bone-in, skin-on organic free range chicken thighs
1/8 cup fresh lime juice
1/4 cup fresh orange juice
3 cloves garlic, lightly smashed
1/4 cup California olive oil
1 large red bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 cup organic chicken stock
1 lb. Yukon gold potatoes, cut into 1" pieces
1//2 cup pimento-stuffed olives
1/2 cup raisins
1 cup frozen peas, defrosted
1 (8-oz.) can organic tomato sauce
Kosher salt and freshly ground black pepper, to taste
Directions
Combine lime and orange juice, garlic, chicken, ½ tsp salt, and ½ tsp black pepper in a bowl and mix well. Cover with plastic wrap; chill 1-2 hours.
Heat oil in an 8-qt. saucepan over medium-high heat.
Remove chicken from marinade; pat dry using paper towels and reserve marinade.
Working in batches, cook chicken, flipping once, until browned, 8–10 minutes. (Optional step, skip browning chicken)
Transfer chicken to a plate.
Add bell pepper, garlic, and onion to pan; cook until soft, 6–8 minutes. Add wine or stock and cook, scraping up browned bits from bottom of pan, until reduced by half, 5–7 minutes.
Return chicken to pan and add reserved marinade, potatoes, olives, raisins, tomato sauce, salt, pepper, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until chicken and potatoes are tender, about 45 minutes.
Stir in peas before serving.
Make it your own
Substitute 1 - 3 1⁄2 to 4-lb organic free range chicken, quartered, step 1
Substitute white wine for the chicken stock, step 6
Substitute ¼ cup dried Trader Joe oranges slices for the raisins, step 7
Add 2 tbsp. capers, step 7
This recipe and graphics was adapted from Saveur