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Cuban Chicken Fricassee with Black Beans and Rice
Cuban Chicken Fricassee with Black Beans and Rice
KEEP SCREEN ON
Yield: Makes 4-6 servings
Ingredients
Ingredients
Chicken:1 cup freshly squeezed orange or tangerine juice
1 cup freshly squeezed grapefruit juice
1/2 lemon, thinly sliced
2 tablespoons chopped flat leaf parsley*
6 cloves garlic, peeled, thinly sliced
1 tablespoon chopped fresh oregano**
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
4 pounds chicken thighs and legs, skin on
6 tablespoons vegetable oil
1 small yellow or white onion, peeled, cut into 1/2-inch slices
1/2 green pepper, cored, seeded, diced
2 tablespoons capers
20 large pitted green olives
Ingredients
Black Beans and Rice:
1 1/2 cups uncooked black beans, washed, pebbles removed
2 slices good quality bacon, cut into 1 inch pieces
1/2 small yellow onion, peeled, finely diced
2 cloves garlic, peeled, finely chopped
5 cups water or chicken stock
1 tablespoon Tabasco hot sauce
1 teaspoon salt
1 bay leaf
Salt and freshly ground black pepper, if desired
6 cups warm cooked white rice
Preparation Method
The Day Before Serving:
- Combine juices, lemon slices, parsley, garlic, oregano, salt, pepper and cumin in 5-quart casserole.
- Place chicken in marinade and allow to marinate overnight.
- In 2-quart measuring cup, combine 3 cups water and black beans.
- Allow to soak overnight.
Serving Day:
- To make the black beans and rice:
- Drain beans well and set aside.
- In 4-quart saucepan on Wolf cooktop over medium heat, fry bacon until crisp, reserving 1 tablespoon fat.
- Remove bacon, crumble it and set aside.
- Heat bacon fat on medium heat.
- Add onion and garlic and sauté until onions are soft.
- Mix in remaining ingredients, including soaked beans and crumbled bacon.
- Bring all ingredients to a boil and reduce to a high simmer.
- Cook 1 hour 10 minutes or until beans are very tender and almost all of the cooking liquid has been absorbed.
- Taste for seasoning and adjust if desired.
- Gently mix into warm cooked rice.
To Make the Chicken:
- Remove chicken from marinade and pat dry, reserving the marinade.
- In a 6-quart stockpot on Wolf rangetop over medium high heat, add 2 tablespoons oil and heat until just smoking.
- Place half the chicken in the hot oil carefully with tongs.
- Allow to brown before turning.
- Brown on all sides, remove from pan and repeat with remaining chicken pieces.
- Remove second batch of chicken from pan.
- Pour off oil.
- In same pan, add remaining 2 tablespoons oil and add onion slices and green peppers.
- Allow the onions to brown and peppers to cook through.
- Stir in marinade, capers and olives.
- Bring to a boil and add browned chicken.
- Reduce to a gentle simmer and cover.
- Cook for 40 minutes, or until chicken is thoroughly cooked.
- When chicken is tender, arrange it over the black beans and rice and spoon sauce over the chicken.
*2 teaspoons dried parsley can be substituted for 2 tablespoons fresh parsley
**1 teaspoon dried oregano can be substituted for 1 tablespoon fresh oregano