Chicken Fricassee – Fricase De Pollo

Grind garlic with salt, black pepper, cumin and sugar in a mortar. Fold in the juice of the bitter oranges. Turn the chicken pieces in the marinade to the other side and place in a sealed container in the freezer for 120 minutes – this will make the meat exceptionally tender. Keep leftover marinade and refrigerate.

Halve and seed the ajies cachucha, remove the white pulp, and cut the pods into narrow strips. Remove the skin from the potatoes and cut them into cubes.

Heat the oil in a large pan and fry the chicken pieces until they take on a little color. Add onions and ajies cachucha, fry for three to four minutes. Spread capers, tomato puree, olives, raisins and potato cubes evenly around the meat. Pour wine and rum, reduce the temperature and steam the whole thing in the closed saucepan for about forty minutes.

Remove chicken pieces from the Reindl and arrange on a serving platter. Season the sauce repeatedly with pepper and salt.

Additional dish: Long grain rice – despite the potatoes.

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