MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fricase de Pollo (Cuban-Style Chicken Fricassee)
 Categories: Stews, Poultry, Citrus, Wine
      Yield: 8 Servings

    1/2 c  Sour orange juice
           +=OR=+
    1/2 c  Mixed sweet orange & lime
           - juices
           Half & half
      4 cl Garlic; peeled, minced
  1 1/2 ts Salt
    1/2 ts Fresh ground black pepper
      4 lb Chicken pieces; skinned
    1/3 c  Oil
      2 lg Onions; peeled, chopped
      1 lg Bell pepper; seeded, chopped
      1 c  Tomato sauce
      1 c  Dry white wine
    1/4 c  Capers
    1/2 c  Stuffed green olives
    1/2 c  Raisins
      1 lb Potatoes; peeled, 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.

  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 flavour improves if made one day ahead.

  Recipe By: "A Taste of Old Cuba" by Maria Josefa Lluria
  de O'Higgins

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... On the other hand, you have different fingers.

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)