MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pollo Criollo En Cazuela (Mom's Farm Style Chicken)
 Categories: Chicken, Wine, Caribbean, Marinades
      Yield: 4 Servings
 
      3 lb Roasting chicken; cut into
           - serving pieces -OR-
      3 lb Chicken breasts and thighs
           Salt and fresh ground pepper
      4 cl Garlic
    1/2 ts Ground cumin
    1/2 c  Sour orange juice; Seville
           - oranges -OR-
    1/4 c  Sweet orange juice; plus:
    1/8 c  Lime juice; plus:
    1/8 c  Lemon juice
    1/4 c  Olive or vegetable oil
    1/2 c  Dry sherry
      1 lg Onion; thinly sliced
    1/2 c  Chicken stock or broth
      1 tb Flour
      2 tb Fresh parsley; minced
 
  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.
  
  Recipe by Memories of a Cuban Kitchen by Mary Urrutia
 
MMMMM