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In a mortar, mix the garlic with a little salt and cumin. It turns into a paste.
Grease the chicken pieces with the previously obtained paste and place in a bowl. Add the orange, lime and lemon juices and leave to marinate until the next day.
Remove the chicken pieces from the marinade and dry with paper napkins. The marinade is kept.
Fry the chicken pieces in very little oil, over high heat, until they get a golden color on all sides. Take them out on a plate.
Throw the remaining fat in the pan, place the pan on the fire, add a little olive oil and onion. Cook for a few minutes, taking care to remove the pieces of burnt fat from the pan with a spatula. Add the marinade and mix. Bring to the boil, add the chicken back to the pan, then the wine, soup, tomato paste, salt and pepper.
Mix for homogenization.
Bring to the boil, reduce the heat to low, cover with a tight lid and leave for 45 minutes.
Remove the chicken to a plate.
Mix the butter with the starch and add it to the sauce in the pan. Stir for 3 minutes, until the sauce thickens.
Serve the chicken with sauce on top.