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Pollo Criollo En Cazuela




Source of Recipe


Internet


List of Ingredients




3 lb roasting chicken cut into quarters or serving pieces, or 3 lb chicken breasts and thighs
salt and fresh ground pepper to taste
3 to 4 cloves garlic
1/2 tsp ground cumin
1/2 cup sour orange juice -- Seville oranges
or 1/4 cup sweet orange juice mixed with 1/8 cup each fresh lime and lemon juice
1/4 cup olive oil -- or vegetable oil
1/2 cup dry sherry
1 large onion -- thinly sliced
1/2 cup chicken stock -- or canned broth
1 tbsp flour -- optional
2 tbsp fresh parsley -- finely chopped


Recipe



Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper.

In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl; pour the orange juice over it, cover, and refrigerate at least 1 hour or overnight.

Remove the chicken from the marinade (reserving the marinade) and pat dry.

In a heavy-bottomed pan, heat the oil over medium heat until fragrant, then brown the chicken on all sides.

Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutes.

Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the pan. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley.