Cuban Fricase De Pollo Recipes

CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)

Steps:

• Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
• Once marinated, remove chicken from marinade and pat dry. **See notes below
• Sprinkle the chicken with 1/2 teaspoon of salt.
• Heat the olive oil in a large pot, over high heat.
• Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.
• Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.
• Add the wine to the pan and simmer with the veggies for just about 2 minutes.
• Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
• Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
• Stir in the peas right before serving.

CUBAN FRICASE DE POLLO RECIPE RECIPE

Steps:

• Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour. Heat oil and brown chicken. Add onion, pepper and citrus from the marinade. Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper. Add water to cover the chicken. Add the potato pieces in the last 20 minutes of cooking. Add the can of small peas just before serving. Wonderful over fluffy white rice. (*) Be sure to use only Sherry that you would drink, as so-called "cooking sherries" are loaded with salt.

FRICASé DE POLLO

Steps:

• Heat the olive oil in a medium heavy bottomed pot or Dutch oven over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and a few cracks of pepper. Add the chicken skin-side down and cook in two batches until golden brown and crispy and the skin releases easily from the skillet, 5 to 8 minutes. Flip the chicken over and cook 3 minutes. Remove to a plate, leaving the fat in the pot.
• Add the onion, bell pepper, 1 teaspoon salt and a few cracks of pepper and cook, stirring occasionally and scraping the bottom of the pot with a wooden, until the onions soften, about 5 minutes. Stir in the garlic and Sazón seasoning and cook until fragrant, about 30 seconds. Add the vino seco and scrape up any browned bits with the wooden spoon to deglaze the pot.
• Stir in the tomato sauce, lime and orange juices, olives, potatoes and bay leaf. Nestle the chicken in the liquid and bring to a boil, 1 to 2 minutes. Cover the pan and simmer over low heat until the chicken is almost covered with the liquid, 15 minutes. Stir, pushing the chicken further into the liquid and simmer another 15 minutes. Remove the lid and cook uncovered until the liquid has reduced slightly and the potatoes are fork tender, 20 to 25 minutes. Discard the bay leaf and serve over white rice if desired.

FRICASE DE POLLO ( CHICKEN FRICASSEE )

Steps:

• Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
• Heat oil and brown chicken.
• Add onion, pepper and citrus from the marinade.
• Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
• Add water to cover the chicken.
• Add the potato pieces in the last 20 minutes of cooking.
• Wonderful over fluffy or steamed white rice.

FRICASE DE POLLO

Steps:

• Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
• Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
• Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.