Cook an unforgettable party with this classic Cuban recipe from Abuela Conchita.
Ingredients
– A roasted chicken of 3 pounds.
– 4 cloves of garlic.
– 1 onion and 2 red peppers, in thin slices.
-1/2 cup of chicken broth
– ¼ cup of Conchita extra virgin olive oil or Conchita vegetable oil
– 1 tablespoon chopped fresh parsley.
– Sparkles of fresh rosemary and oregano
– Salt and preferably fresh ground pepper
-1/8 cup of Conchita’s bitter orange juice, with 1/2 cup of fresh lemon juice
– 30 grams of Spanish conchita olives
Preparation
Spice with salt and pepper. Crush the garlic in a paste, add a little olive oil and rub the mixture over the chicken. Place the chicken in a bowl, open the orange juice and olives on it, then cover and refrigerate at least 1 hour or overnight.
Remove the chicken from the marinade. In a saucepan, heat the oil over medium heat, then brown the chicken on all sides.
Add the orange marinade, onions, peppers and fire and reduce heat, cover and simmer until the chicken is white for 35-45 minutes. Strain the sauce and cook with the chicken on low heat, stirring, until thick, 5 to 6 minutes. The condiments, pour over the chicken and decorate with parsley.
Enjoy!
