Tuesday, June 24, 2008

Cuban Classic in one pot

Pot Roasted Chicken

A Cuban classic suited to the hot Carribbean, this recipe from "Cuban Home Cooking" uses everyday ingredients in unexpected ways.

1 chicken, cut into pieces
1/4 teaspoon salt
2 teaspoons fresh garlic, minced
2 tablespoons olive oil
1 medium onion, sliced into rings
1 tablespoon orange juice
1 tablespoon lime juice
1/2 cup dry white wine
1/4 teaspoon oregano1 bay leaf
enough water to cover the chicken
salt to taste

Remove skin and fat from chicken and sprinkle with salt and 1 teaspoon of garlic. In a large pot, brown the chicken in the oil over medium heat. Add the onion, and cook until it starts to brown. Add the remaining ingredients and enough water to cover the chicken pieces.

Cook at a simmer, reducing the liquid until it's almost gone and the chicken almost begins to fry again.