Chicken Fricassee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 large bone-in chicken breasts (skinless)
1-2 large Spanish yellow onions (I prefer 2)
1 green pepper
1 red pepper
4-5 large cloves of fresh garlic, minced
10-12 pimento stuffed olives (manzanilla)
1 tsp small capers (optional)
2 large whole bay leaves
1/2 cup chopped fresh cilantro (the more the better)
2 potatoes, peeled (medium/large)
1 small can of tomato sauce
1/2 cup white cooking wine
2-3 Tbsp olive oil
1 packet of Sazon-Goya seasoning with culantro and achiote (small envelope that adds flavor and tints food yellow. Found in a box in the Spanish section of grocery store.)
Salt & Pepper to season chicken
Use Goya Adobo or Sazon Completa seasoning (if you have it) to season chicken and fricassee
Garlic Powder to season chicken and stew
1 tsp of Spanish Oregano if you have it
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Directions: |
Directions:Rinse skinless chicken breasts with cold water. With a sharp knife or cleaver, cut up each breast into 3-4 pieces. Leave the bone in. You can cut some of the breast meat from the top of the larger pieces into cubes. Rinse the chicken breasts again to ensure you wash away any small pieces of bone.
Season the chicken with salt, pepper, garlic powder, and if you have it - Adobo or Completa seasoning. Set aside.
Cut onions in half and then slice into wedges.
Rinse peppers. Cut in half and then into strips. Cut the strips in half.
Mince garlic cloves.
Rinse and peel potatoes. Cut into large cubes.
Set all veggies aside.
Put the olive oil in a large pot or Dutch oven at medium heat.
Brown all sides of the seasoned chicken over medium heat. (don't overcook)
Add all the vegetables to the pot. Stir.
Pour in the tomato sauce and wine. (Add 1/2 cup of water to make more sauce)
Add capers, olives, oregano (optional) and bay leaves. Push the bay leaves to the bottom of the pot.
Add 1/4 tsp salt to taste. (add more/less if desired)
Mid-way through cooking, add chopped cilantro.
Lower the heat and allow to simmer for 35-40 minutes on medium-low heat.
See serving suggestions below.
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Number Of
Servings: |
Number Of
Servings:4-5 |
Personal
Notes: |
Personal
Notes: * Serve with white rice. Or you can add a small can of corn to white rice and prepare according to instructions. Can also make rice and beans.
* Garnish with fresh chopped cilantro.
* You can also serve over white rice, topped with a fried, sunnyside-up egg.
* Remember to remove the bay leaves before serving. Do not eat the bay leaves.
* Serve with sweet fried plantains or salad.
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