Cuban Chicken
12 chicken pieces, skin removed (use whatever pieces you like – I use boneless breasts)
6 cloves garlic
2 onions, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
4 (5 oz) cans tomato sauce
2 tsp cumin seeds
3 tsp dried oregano
2 cups raisins
1 cup pimiento stuffed green olives
4 tbsp vegetable oil
2 tbsp white wine vinegar
Place chicken in a 9 x 13 pan. Place all other ingredients in a blender or food processor and puree until smooth. Pour sauce over chicken. Cover with foil and bake at 325° for 1 hr and 15 minutes. Serve with rice.
No comments:
Post a Comment