Part two of my recipes from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre. I adjusted the quantity of the oil to 1 cup instead of of 2. You can also take the chicken out and place in the sauce instead of pouring the sauce over the chicken, that way you won’t have so much oil in the dish. Otherwise this is very delicious!
- 4 boneless, skinless chicken thighs
- 1/2 cup bitter orange juice
- 5 medium tomatoes
- 2 large green peppers
- all-purpose flour for dredging
- 1 cup vegetable oil, plus 2 tablespoons
- 4 cloves garlic, finely chopped
- 2 medium white onions, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup scallions, finely chopped
- 1/4 cup chopped parsley
- Combine the chicken, salt, and bitter orange. Cover and refrigerate for 1 hour.
- Bring a large pot of water to a boil. Cut an “x” into the skin at the blossom end of the tomatoes and submerge them in the boiling water. When you see the skin starting to peel away submerge the tomatoes in ice water to cool. When cool enough to handle peel away the skin. Halve, seed, and dice.
- Roast the green peppers over flame or broiler until the skin blackens, turning frequently. Let cool and peel off the skin. Seed and cut into thin strips.
- In a large frying pan heat up the oil over medium high heat. Dredge the chicken in the flour and add to the oil. Fry till browned on both sides. Set aside.
- In a medium frying pan heat 2 tablespoons of oil over medium heat. Add the garlic, onions and saute until softened, about 3 minutes. Add the diced tomatoes and cook for about 5 minutes. Pour the soffit over the chicken.
- Add the wine and let it reduce for about 5 minutes. Add the stock, peppers, and scallions. Cover and cook till the chicken is tender, about 15 minutes. Serve over mashed potatoes and garnish with parsley.