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Fricasé de Pollo (Cuban Chicken Fricassee)
Prep time
Cook time
Total time
Fricasé de Pollo (Cuban Chicken Fricassee) is a hearty chicken stew dish with potatoes, olives, raisins, capers and more. Served it over white rice with crusty bread on the side.
Author: Danny Gutierrez
Recipe type: Soups, Stews & Chilis, Meats
Cuisine: Cuban
Serves: 4-6
Ingredients
Marinade
- 2 cloves Garlic, smashed & minced
- ½ tsp Black Pepper
- ½ tsp Oregano, dried
- 1 tsp Goya Adobo seasoning
- ½ tsp Paprika
- ¼ cup Vino Seco
Chicken
- 8 large Chicken pieces, preferably 4 legs & 4 thighs
Sauce & other ingredients
- 2 large Russet Potatoes, peeled, quartered then cut into large chunks
- 1 large Onion, diced
- 1 large Green Pepper, diced
- 2 cloves Garlic, smashed & minced
- 2 tbs Cilantro, chopped
- ¼ cup Raisins
- 3 tbs Capers
- 15 Pimento-stuffed Green Olives, whole
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Oregano, dried
- ½ tsp Garlic Powder
- ½ tsp Cumin
- ½ tsp Paprika
- ½ tsp Goya Adobo seasoning
- 1 small packet Goya Sazon seasoning with Achiote
- 1 tbs Olive Oil
- ½ cup Burgundy Wine
- 1 cup Chicken Broth
- 1 small (8 oz) can Tomato Sauce
- 1 tbs Apple Cider Vinegar
Instructions
Create marinade
- In a mixing bowl, add 2 cloves of minced garlic, ½ tsp pepper, ½ tsp oregano, 1 tsp adobo seasoning, ½ tsp paprika, ¼ cup vino seco and mix thoroughly.
- Set aside till ready to use.
Marinate the chicken
- Place the chicken in a large seal-able bag; pour the marinade over the chicken and shake well to assure an even coating.
- Refrigerate 2 - 3 hours.
Mise en place
- Take chicken out of refrigerator and let come to room temperature - about 15-20 minutes.
- Dice onions and green pepper.
- Mince garlic.
- Peel and quarter potatoes.
- Chop cilantro.
- Portion raisins, capers, olives, salt, pepper, oregano, garlic powder, cumin, paprika, adobo seasoning, olive oil, burgundy wine, vinegar.
Brown the chicken
- In a large heavy pot with a good lid... Heat 1 tbs of olive oil and brown chicken pieces on all sides - about 10 minutes. Leave the skin on the chicken for flavor, you may remove skin after dish is completed if you like.
- When done browning chicken, remove to a separate plate. Do not put on paper towels.
Cooke the sauce
- In the same pot over medium heat... Add onions, green pepper, ½ tsp salt and saute until onion and pepper are somewhat soft.
- Next add olives, raisins, capers, cilantro and garlic.
- When you begin to smell the garlic, add burgundy wine and vinegar. Stir well and continue to saute for about 1 minute. Make sure to scrape the pan well and get all of those great flavors left behind from browning the chicken.
- Next add tomato sauce, garlic powder, cumin, packet of Sazon seasoning and remaining dry seasonings - oregano, black pepper, adobo seasoning, paprika and stir well.
- Add the cup of chicken stock, stir again and adjust salt & pepper to your liking.
- Cover sauce and simmer for about 5 minutes.
Put it all together
- After simmering sauce for 5 minutes... Add chicken pieces one at a time, making sure each piece gets covered with the sauce.
- Next, add potatoes and stir again making sure all the potatoes are covered with sauce.
- Cover and cook on medium-low heat for about 30 minutes.
- After 30 minutes of cooking, uncover and check to make sure your chicken is done and your fricasé has not begin to dry out. Also, test the potatoes doneness with a fork.
- If necessary, you can add ¼ cup of water or chicken stock, stir very gently, cover and continue to cook until chicken and potatoes are done.
- Served on top of white rice with crusty bread on the side.
Notes
Cooking time can be cut considerably if you use a pressure cooker and cook accordingly.
Inspired by: My Abuela Mima's Fricasé de Pollo
Last edited: 2/6/2022
Inspired by: My Abuela Mima's Fricasé de Pollo
Last edited: 2/6/2022
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