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.
POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO
This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.
Provided by MarisLatinTwist
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h40m
Yield 4
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
- Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
- Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 85.2 g, Cholesterol 91.9 mg, Fat 17.9 g, Fiber 11.2 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 520.8 mg, Sugar 9.2 g
CHICKEN FRICASSEE
Steps:
- In a large Dutch oven, heat the oil. Brown the chicken and set aside.
- Preheat oven to 375 degrees F.
- In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
- In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
- Serve garnished with chopped cilantro.
FRICASE DE POLLO ( CHICKEN FRICASSEE )
Make and share this Fricase De Pollo ( Chicken Fricassee ) recipe from Food.com.
Provided by cocinera
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1504.8, Fat 82.5, SaturatedFat 21.4, Cholesterol 340.5, Sodium 813, Carbohydrate 44.6, Fiber 5.2, Sugar 12.1, Protein 89.3
CHICKEN FRICASSEE | ONE OF THE BEST EASY CHICKEN RECIPES FOR DINNER
This chicken fricassee recipe is flavorful, succulent, and best of all, comes together in one pan on the stovetop. In only 45 minutes, you can have the dinner table set with plates of juicy chicken in a deeply savory cream sauce. Honestly, this chicken fricassee is so good the whole family will love it!
Provided by Joe Duff
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Chop the onion, carrot, and celery, and then mince the garlic cloves and slice the cremini mushrooms.
- Next, put a deep pan over medium heat on the stovetop. Cover the surface of the pan with 1 tablespoon of olive oil. Then, season your chicken with salt and pepper to taste.
- Brown the chicken pieces in the pan until both sides are golden - this will take about 4 minutes per side. Transfer the chicken to a plate and set aside for later.
- In the same pan, sauté the onions, carrots, celery, and minced garlic in the oil and rendered chicken fat for 5-7 minutes.
- Next, add the sliced cremini mushrooms and thyme, then cook for another 2 minutes. Then add the flour and stir until it's thoroughly incorporated with the veggies.
- Lastly, add the 1/2 cup of white wine, scraping up any of the brown bits that might have stuck to the bottom of the pan. Let everything simmer for 3 minutes.
- Pour the chicken stock and heavy cream into the pan, then season with salt and pepper to taste.
- Return the chicken to the pan and simmer in the sauce until the chicken is completely cooked through and the sauce is rich and velvety. This will take about 15 minutes.
- To finish up, transfer the pieces of chicken to plates, pour some sauce on top, and sprinkle on some fresh chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 servings, Calories 356.8 calories, Fat 25.3, Carbohydrate 7, Fiber .5, Protein 24.8
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- Remove the skillet from the heat and remove the chicken from the skillet. Place it on a pan or plate and keep warm. Cover the chicken loosely with a piece of aluminum foil, and/or place the pan in the microwave. It will stay warm away from drafts.
- Place the skillet back over medium heat. The oil should still be hot, but if it’s not give it a minute or two over the heat.
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