Pollo en Fricasé

Serves 6

Ingredients:
1/4 cup orange juice
1/4 cup lime juice
4 cloves garlic – peeled and minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken pieces – bone in, skin removed
1/4 cup vegetable oil
2 large onions – peeled and chopped
1 large green bell pepper – chopped
1 cup tomato sauce or crushed tomatoes
1 cup chardonnay
1/2 cup stuffed green olives, coarsely chopped
2 tbsp capers
1/2 cup raisins
1 pound potatoes – peeled and cubed in one-inch dice

Directions:
1. Combine the juices, garlic, salt and pepper in a in a ziptop bag or large bowl.
2. Add the chicken piece, cover and marinate 1 to 2 hours in the refrigerator. Remove the chicken and blot on paper towels. Reserve the marinade.
3. Warm the oil in a soup pot or Dutch oven over medium heat and brown the chicken pieces. Do this in batches rather than overcrowd the pan. Look for a nice golden color, turning occasionally to brown the chicken on all sides.
4. Remove the chicken, and add onions and green pepper to the pan.
5. Sauté the vegetables until onions are nearly translucent, then return chicken to the pan. Continue cooking with chicken for about 3 minutes. 6. Stir in the reserved marinade, tomato sauce, wine, capers, olives, raisins, and potatoes to the pan. Reduce heat to low, cover pan and simmer for 30 minutes, stirring occasionally.
7. Transfer chicken to a large serving plate and spoon the sauce over it.

Recipe courtesy of Hispanic Kitchen member Carolyn Swaney


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