Granny's Pollo Criollo En Cazuela
3 lb roasting chicken cut into quarters or serving pieces, or 3 lb chicken
breasts and thighs
1 salt and fresh ground pepper to taste
3 cloves garlic -- 3 to 4 cloves
1/2 tsp ground cumin
1/2 cup sour orange juice -- Seville oranges
1 or 1/4 cup sweet orange juice mixed
1 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
1 chopped
Wash the chicken, pat it dry with papper 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 minutess. 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.
(1783):
Britain
recognizes American independence.