This authentic Cuban dish, known as Pollo Guisado, delivers deep, comforting flavors that transport you straight to a bustling island kitchen. The chicken is first marinated in a tangy blend of sour orange (or lime) juice, garlic, and cumin, allowing the meat to absorb those bright, zesty notes before cooking. Slow-simmered with dry sherry, onions, and stock, the result is incredibly tender meat that practically falls off the bone, coated in a savory, slightly sweet sauce thickened with a hint of flour. It&# 226;ÂÂs a hearty, protein-packed meal that feels rustic yet elegant. Perfect for family Sunday dinners or when you want to impress guests with minimal fuss, this recipe relies on simple pantry staples to create a complex, unforgettable dish. Serve it alongside white rice and black beans for a complete Caribbean feast.
Cuban Farm Style Chicken
Description
This authentic Cuban dish, known as Pollo Guisado, delivers deep, comforting flavors that transport you straight to a bustling island kitchen. The chicken is first marinated in a tangy blend of sour orange (or lime) juice, garlic, and cumin, allowing the meat to absorb those bright, zesty notes before cooking. Slow-simmered with dry sherry, onions, and stock, the result is incredibly tender meat that practically falls off the bone, coated in a savory, slightly sweet sauce thickened with a hint of flour. It&# 226;ÂÂs a hearty, protein-packed meal that feels rustic yet elegant. Perfect for family Sunday dinners or when you want to impress guests with minimal fuss, this recipe relies on simple pantry staples to create a complex, unforgettable dish. Serve it alongside white rice and black beans for a complete Caribbean feast.Ingredients
Directions
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Cut the chicken into quarters or serving pieces.
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Wash the chicken thoroughly and pat it completely dry with paper towels.
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Season the chicken liberally with salt and pepper.
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In a mortar and pestle (or using a spoon), crush the garlic cloves into a paste with the ground cumin.
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Rub the garlic-cumin paste all over the chicken pieces.
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Place the chicken in a non-reactive bowl and pour the sour orange (or lime) juice over it.
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Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to marinate.
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Remove the chicken from the marinade, reserving the liquid, and pat the chicken dry again.
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In a heavy-bottomed casserole or Dutch oven, heat the olive oil over medium heat.
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Brown the chicken pieces on all sides until golden, then remove them from the pot and set aside.
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In the same pot, add the thinly sliced onions and cook until softened and translucent.
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Return the chicken to the pot, then add the reserved marinade, dry sherry, and chicken stock.
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Bring the liquid to a boil, then reduce the heat to low.
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Cover the pot and simmer gently for 35 to 45 minutes, or until the chicken is fork-tender.
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Transfer the cooked chicken to a serving platter and keep warm.
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Strain the sauce through a colander into a bowl, discarding any large solids if desired, or leaving them for texture.
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Return the strained sauce to the casserole pot and stir in the flour if using, to thicken.
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Cook the sauce over low heat, stirring constantly, until it thickens slightly, about 5 to 6 minutes.
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Taste and adjust seasoning with salt and pepper if needed.
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Pour the rich sauce over the chicken on the serving platter.
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Garnish generously with finely chopped fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
