Glenn Lindgren: It is also a Cuban favorite. We can only guess that the French influence brought this dish to Cuba, most likely through Haiti. In the 1800s, many French refugees of the Haitian revolution arrived in Santiago de Cuba and Baracoa from Haiti.
Raúl Musibay: Many of these people went on to own large coffee plantations in Cuba.
Jorge Castillo: The Cuban influence on this dish is apparent in the use of sour orange juice and lots of garlic.
Raúl Musibay: Another thing that makes this dish unique, you remove the skin from the chicken before cooking in a very traditional Cuban style.
Even the French had an influence on Cuban cuisine in this classic chicken dish.
INGREDIENTS:1/2 cup sour orange juice (or use 2 parts orange to one part lemon and one part lime juice)
Use a large non-metallic bowl and whisk together the sour orange juice, garlic, salt, and pepper.
Add the skinless chicken pieces to the marinade, cover, and refrigerate a minimum of 4 hours, but preferably overnight.
Remove the chicken from the marinade and blot on paper towels. Reserve marinade.
Use a large covered frying pan. Salt and pepper the chicken pieces and lightly dust with flour. Heat the olive oil in the pan until it just starts to smoke.
Quickly, (and carefully) add the chicken pieces to the hot oil, browning on both sides, just a minute or 2 per side. Do this in two small batches. Remove chicken and set aside.
Sauté the potato cubes in the same hot oil until lightly browned on all sides. Remove potatoes and set aside.
Sauté the onions and green pepper until limp. Return the chicken to the pan. Add the reserved marinade, tomato sauce, wine, olives, raisins, and browned potatoes.
Cover, reduce heat to low, and simmer until the chicken is done, about 20 to 30 minutes. Don't overcook. Serve the chicken pieces over white rice with plenty of sauce.
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