Recipe by Luisa Farelo
Fritada de gallina (chicken braised in beer and orange juice)
- 1 red onion, peeled and chopped
- large handful fresh parsley
- large handful fresh coriander
- 1 green pepper, seeded and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 6 – 8 pieces chicken on the bone, skin on
- salt and freshly ground black pepper, to taste
- 10ml (2 tsp) ground cumin
- olive oil, to fry
- 1 x 330ml bottle beer
- 250ml (1 cup) orange juice
- 1 x 440g tin chopped tomatoes
- 1 fresh red chilli, sliced down the middle
- steamed rice/fresh baguette, to serve
Place the onion, parsley, coriander, green pepper and garlic in a food processor and blitz until a coarse paste is achieved. Set aside.
Season the chicken with salt, pepper and ground cumin. Heat the oil in a heavy-based casserole pan over medium heat and sear the chicken until well browned, about 15 minutes. Add the paste and sauté for a couple of minutes until fragrant. Add the beer, orange juice, tomatoes and chilli, cover with the lid and allow to simmer gently until the chicken is tender and falling off the bone, about 50 minutes. Adjust the seasoning, if needed.
Serve the chicken with steamed rice or a fresh baguette.