Chicken Marbella
by Cuban chef
Pollo Marbella Serves: 5

Notes: Delectable sweet and sour, savory flavor. Serve with yellow rice (safron) and a tossed salad. This is a great recipe that your guests will enjoy.

Directions:

1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours (at least 5) or overnight (preferred method).

2. Preheat oven to 350°F.

3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4. Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

5. With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro.

6. Serve remaining juice in a gravy boat.

Ingredients:

2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped

[quote=Cuban Chef;1685712]Chicken Marbella
by Cuban chef
Pollo Marbella

Chicken breasts are tough to reheat without drying. You might try undercooking the dish initially, so that the chicken is not quite cooked through.

I would probably reheat in the microwave. I'd take the finished dish out of the fridge about 30 minutes early, so that it could come up to room temperature, more or less. That would require less reheating. Probably add just a touch of water or broth to the pan to create a little steam, which would penetrate the chicken more quickly. Cover with plastic wrap and reheat at 50% power for a couple of minutes. Check to see that it seems warmed through, but then let it stand about 5 minutes, covered. If you do undercook the chicken, then you would want to reheat for a longer period of time - how long will depend on just how underdone it was.