Fricasé de Pollo 

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Fricasé de Pollo 

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Ingredients

1 whole chicken cut into chunks
2 medium potatoes
1 sour orange
2 medium onions
4 cloves of garlic
1 red bell pepper or green bell pepper
210 gr tomato puree
1 bay leaf
1 cup dry wine
1/3 cup Vegetable Oil or olive oil
½ cup Water
1 pinch Salt and pepper
  • Medium

Ingredients

Directions

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The chicken fricassee is another of the delicious Cuban dishes in which chicken meat (often from the legs and thigh) is simmered in a tasty tomato sauce with seasonings. First, the chicken is marinated for a few hours with salt, crushed garlic, onion, chili pepper, bay leaf, and sometimes sour orange juice. Then the chicken pieces are browned in the hot butter or oil and simmered in the marinade plus some white wine or stock. The result is tender, pull apart chicken, to be enjoyed by the whole family with rice or potatoes!

How to Make Fricasé de Pollo:

  1. We cut the chicken into portions or chunks and season with salt to taste, pepper, sour orange and garlic. We let it rest in the marinade for at least 2 hours.
  2. After that time, in a pan we put oil and fry our marinated chicken until it is sealed and that it is golden on both sides.
  3. When it is sealed, add the onion and pepper and sauté for a few minutes until the onion is cooked.
  4. After frying the chicken with the vegetables, we add the tomato puree with the bay leaves, a touch of wine, season and add a touch of water to finish cooking our ingredients.
  5. Cover and cook for at least 15-20 minutes over low heat or until our sauce thickens.
  6. While the chicken is cooked, we split the potatoes into medium cubes and after about 10 minutes of our chicken we add our potatoes to the recipe so that they cook together with the chicken and are at their point at the end of the cooking of our recipe.
  7. Remove from the heat and our Cuban-style chicken fricassee is ready for you to enjoy with your loved ones or friends, you can accompany it with white rice or also with a delicious congrí.
  8. Enjoy!!

Fricasé de Pollo 

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