internet - religion/church/faith - general - family/children - agriculture/farming - media - lottery/gaming - travel/tourism/culture - real estate - business - weather - education - photography/cameras - telecommunications - food/dining/cuisine - sports/recreation -  Cuban Recipes - medical - hotel/resort/lodging

TO HOME PAGE 
TO MORE CUBAN RECIPES
TO CUBAN FOOD DOMAIN NAME FOR SALE PAGES
TO HOW TO THICKEN A SAUCE MADE EASY  
ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

OnCuba Magazine - See What you are missing!

	1 whole Chicken cut into medium pieces - or - 6 plump Chicken Breasts
	1 teaspoon dried Parsley, chopped
	1 teaspoon ground Cumin
	⅔ teaspoon Garlic Powder
	1 teaspoon Salt
	1 teaspoon ground Black Pepper
	½ teaspoon Ac'cent™ Flavor Enhancer
	2 large Onions, peeled, ends discarded and cut into eighths
	1 small Green Pepper, sliced ⅛", both ends discarded, seeded and pith removed
	4 cloves Garlic, peeled, mashed and chopped coarsely.
	2 Tablespoons Olive Oil
	5 fresh Bay Leaves
	⅓ cup distilled White Vinegar
	1   4oz. can Tomato Sauce
	3 Tablespoons Tomato Paste
	½ cup dry White Wine
	Juice of ½ Lime
	2 Cups Water or Chicken Broth
	4 large Potatoes, eyed, peeled and cut into ¾" cubes
	1 Cup small Stuffed Salad Olives, drained, chopped

** Sauce Thickener:
2 Tablespoons All Purpose Flour
3 Tablespoons of salted Butter

Mix all dry spices together to make a rub.
Season the chicken pieces or chicken breasts liberally with the rub mixture on all sides.
Place the seasoning rubbed chicken pieces in a ZipLock type bag, refrigerate for at least four hours.

In a large Dutch oven, put in the olive oil and heat until the oil just begins to bubble.
Place the seasoned refrigerated chicken into the pot and lightly, quickly braise on both sides.
Pour into the pot all of the remaining ingredients .
Bring to a rolling boil, stirring frequently.
Lower heat and cover the pot tightly.
Simmer over medium heat for approximately 40 minutes, until chicken is tender.
Add the thickened sauce at this point, (see below  ) recommended, optional.
Remove and discard the bay leaves.
Remove the skin of the chicken (and, if you like, the bones) prior to serving.
 

** How to Thicken a Sauce Made Easy

5 to 8 minutes before serving, into a small bowl, ladle out 2 cups of pot sauce. Add 2 Tablespoons of flour and 3 Tablespoons of salted Butter. Whisk until smooth and return to pot. Stir into pot liquid until combined. This, over 5 to 8 minutes will thicken the pot sauce a bit.
 

|WE WELCOME YOUR CONTRIBUTIONS TO THIS PAGE, HERE.

keywords = Cuba and Cuban, Chicken, Parsley, Cumin, Fricasee, Fricassee, Garlic, Pepper, Wine Sauce, Lime, Cubas, Chef, Chefs, Cook, Cooks, Restaurant, Bread, Breads, Eat, Eats, Food, Grocery, Wine, Wines, Beer, Beers, Gourmet, Eat, Eating, Dine, Dining, Food, Foods, Favorite, Favorites, Menu, Service, Beer, Recipe, Recipes, Supply, Menus

 This web site is not affiliated with or owned by any government or municipal subdivision. This
web site is Copyright © 2002-2009 by CubaDomainsForSale.com. All rights reserved, worldwide.
If you have questions or comments about this web site we invite
you to e-mail: .
 

CLOSE WINDOW