Fricase de Pollo (Chicken Fricassee / Fricase en Pollo) is a Cuban style chicken. This is a very frequent dish in Cuban Food receta. It is easy to prepare and has a delicious flavor intensity. You can accompany it with white rice and fried plantains. Chicken fricassee is a traditional Cuban food that was part of my childhood. It is prepared with any piece of chicken and potatoes; that is why it is an economic dish that can feed several. Best of all, chicken fricassee will touch your family’s heart because it is simmered with dried herbs. Enjoy it!!Print
- 1 whole chicken (only thighs and thighs can be used)
- 2 medium potatoes
- 1 sour orange
- 2 medium onions
- 4 cloves of garlic
- 1 red or green pepper
- 210 g tomato puree
- 1 bay leaf
- 1 cup dry wine
- 1/3 cup vegetable or olive oil
- ½ cup of water
- 1 pinch of salt and pepper
How to make the Fricasé
1- We cut the chicken into portions or pieces and season with salt to taste, pepper, sour orange and garlic. Let it rest in the marinade for an hour.
2- Then in a large frying pan or casserole with hot oil, fry all the chicken pieces until they are sealed and well browned.
3- If we are cooking it in a saucepan, right there we add the chopped onion and pepper on wheels, stir and cook for one more minute.
4- Then add the tomato puree, the bay leaf, the dry wine, and the water. We rectify that it has the point of salt and pepper that we like.
5- Cover and cook for 15 minutes over low heat, until the sauce has thickened a little.
6- Meanwhile, wash, peel and cut the potato into pieces or medium cubes (1 and ½ inches or 4 cm approximately).
7- After the first 15 minutes add the chopped potato to the casserole with the chicken. Cook for another 10 to 15 minutes.
Method of preparation
Method of preparation Cut the chicken into portions and marinate for a few hours with salt, crushed garlic, onion wheels, chili, the bay leaf and the juice of the sour orange.
Brown the chicken pieces in the butter or hot oil and add the marinade with the onions, chili peppers, well-crushed garlic, bay leaf and orange slice. Add the tomato puree, dry wine, water, salt and pepper.
When it’s cooked for 15 minutes covered, add the potatoes and more salt to taste.
Finish cooking over low heat until chicken is tender and sauce is thick.
When serving, add a cup of petit pois (peas) if desire