Cuban Style Braised Chicken 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.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

CUBAN STYLE BRAISED CHICKEN

Steps:

• Combine salt, pepper, oregano, cumin, garlic, orange juice, lime juice, and onion slices in a large ziploc bag.
• Seal bag and shake well.
• Add chicken, seal, shake well, and refrigerate for 2 hours and up to 24 hours.
• Remove chicken from marinade and pat dry.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken and brown on all sides, turning frequently. (About 10 minutes total.).
• Reduce heat to medium-low, cover skillet and cook chicken an additional 10 minutes.
• Remove chicken and set aside on a plate.
• Pour marinade with onions into the same skillet and increase the heat to medium.
• When sauce simmers, then return the chicken to the pan along with juices collected on the plate.
• Cover skillet, reduce heat to very low and simmer for 20 minutes.