Cuban Chicken Stew from The Weeknight Cook by Brigit Binns
Brown the chicken Season the chicken pieces with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Add the chicken, in batches if necessary, and cook, turning frequently, ...
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Ingredients
- Whole chicken, 4 lb (2 kg), cut into 8 serving pieces
- Garlic, 8 cloves, coarsely chopped
- Olive oil, 3 tablespoons
- Salt
- freshly ground pepper
- Bay leaf, 1
- Lime juice, ¾ cup (6 fl oz/180 ml), from 6–8 limes
- Orange juice, ¾ cup (6 fl oz/180 ml)
- Limes, 2, cut into wedges
- Fresh flat-leaf (Italian) parsley, ½ cup (¾ oz/20 g) minced
- Yellow onion, 1, thinly sliced
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