*  Exported from  MasterCook  *
              Fricase de Pollo (Cuban-Style Chicken Fricassee)
 Recipe By     : “A Taste of Old Cuba” by Maria Josefa Lluria de O'Higgins
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Potatoes                         Poultry
                 Vegetables                       Marinades
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sour orange juice
                         or mix sweet orange and lime juices
                         half and half
    4      cloves        garlic -- peeled and minced
    1 1/2  teaspoons     salt
      1/2  teaspoon      fresh ground black pepper
    4      pounds        chicken pieces -- skinned
      1/3  cup           vegetable oil
    2      large         onions -- peel, chop
    1      large         green bell pepper -- chopped
    1      cup           tomato sauce
    1      cup           dry white wine
      1/4  cup           capers
      1/2  cup           stuffed green olives
      1/2  cup           raisins
    1      pound         potatoes -- peeled and cubed
 Combine the sour orange juice, garlic, salt and pepper in a container suitable
 for marinating the chicken.  Add the chicken pieces to the marinade, cover and
 refrigerate 1 to 2 hours.  Remove the chicken and blot in on paper towels.
 Reserve the marinade.
 Warm the oil in a large Dutch oven over medium heat and brown the chicken
 pieces.  Do this in batches rather than overcrowd the pan.  Then return all
 the chicken to the pan.  Add onions and green pepper, sauteing with the
 chicken until onions are translucent, about 3 minutes.  Add reserved marinade,
 tomato sauce, wine, capers, olives, raisins, and potatoes.  Reduce heat to
 low, cover pan and simmer for 30 minutes.  Transfer chicken to a large serving
 dish and spoon the sauce over it.
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 NOTES : “This is one of many Andalusian dishes introduced to our home by my
 father’s mother.  My mother served it often.  Though raised in the traditions
 of her Basque and Catalonian ancestors, she enthusiastically adopted her
 mother-in-law’s ways”.  Dish’s flavor improves if made one day ahead.