Cuban Cooking
Prepare a sofrito with the first 7 ingredients (oil to parsley). Cook at medium to low heat for about 10 minutes.
Add the chicken and cook in the sofrito for 10 minutes. Add the sherry, the can of tiny peas, raisins, olives and salt. Stir well. Add the potatoes and bring to a boil. Lower the heat, cover and cook for 35 minutes. Do not allow to dry out, add more sherry or water if needed. There should be plenty of sauce to serve over white rice.
Chicken and Yellow
Rice
Arroz con Pollo
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Last time this page was edited August 24, 2015
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