Pollo a la Pepitoria

Chicken Fricassée with Onions

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is another recipe given me by my friend Nieves Rendueles. It comes from Cuba’s Oriente province, and like the recipe for Empanada de Pollo (Chicken Pie) has been handed down from early colonial times in the Rendueles family. It reminds me of Poulet Antiboise in Elizabeth David’s A Book of Mediterranean Food