Creole Chicken Fricassee Recipe Cuban

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CUBAN CHICKEN



Cuban Chicken image

An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!

Provided by MJodyH

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can chicken chunks, drained
½ cup chopped red bell pepper
½ cup raisins
½ cup stuffed green olives, sliced
1 tablespoon red wine vinegar
1 teaspoon ground oregano
¼ teaspoon ground cumin
2 bay leaves

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
  • Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g

CHICKEN FRICASSEE



Chicken Fricassee image

I had always wanted to make this dish, but it just seemed so complicated and I didn't want to make a mess of it. I found this recipe and it is an easy version of Fricassee and so delicious.

Provided by Linda Griffith @sothernladee

Categories     Chicken

Number Of Ingredients 13

4 tablespoon(s) canola oil
2 large onions, chopped
4 pound(s) split chicken wings
3 12oz jar(s) beef gravy
1 teaspoon(s) paprika
1 teaspoon(s) sugar
1 teaspoon(s) garlic powder
1 teaspoon(s) black pepper
2 pound(s) ground beef
2 large eggs
1/2 cup(s) bread crumbs
1 teaspoon(s) onion powder
1/8 tablespoon(s) salt

Steps:

  • In a soup pot, heat oil over medium-high heat. Add onions, and saute until softened. Add chicken wings and cook about 15 minutes, or until golden, stirring occasionally. Add gravy, paprika, sugar, garlic powder, and black pepper, and cook over medium heat about 20 minutes, stirring occasionally. Meanwhile, in a large bowl, combine ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs. Gradually add meatballs to pot and cook 20 to 30 more minutes, or until meatballs are cooked through, stirring mixture frequently but carefully to avoid breaking meatballs.
  • Serve over noodles.

CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)



Cuban Chicken Fricassee (Fricase de Pollo) image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 16

8-10 chicken thighs ((Bone-in, skinless) *See notes below)
2 cups mojo marinade ((store bought is fine))
1/4 cup olive oil
1 teaspoon salt ((divided))
1 medium yellow onion ((diced))
1 green bell pepper ((diced))
4 garlic cloves ((minced))
3/4 cup dry white cooking wine
1 16 ounce can of tomato sauce
1 teaspoon dried oregano
1/4 cup pimiento filled olives
2 packets sazon goya
2 small russet potatoes ((Peeled and diced into 1" pieces))
1/2 teaspoon ground cumin
1/2 cup peas
1/4 cup water

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.

CUBAN CHICKEN FRICASSEE



Cuban Chicken Fricassee image

Cuban chicken fricassee - tender chicken simmered in a robust tomato sauce - is the ultimate comfort food. It's easy and inexpensive to make, hearty and perfect for hungry appetites.

Provided by Lizet Bowen

Categories     Dinner Recipes

Time 1h55m

Number Of Ingredients 19

1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed grapefruit juice
1/4 cup white distilled vinegar
10 chicken drumsticks, skinned
4 garlic cloves, minced
½ onion, chopped
1 bay leave
1 teaspoon salt
¼ cup vegetable oil
1 onion, chopped
1 bell pepper, chopped
1 (8 oz) can tomato sauce
1 cup dry white wine
Salt and pepper to taste
1 teaspoon ground cumin
½ tablespoon dried oregano
1 lb russet potatoes, peeled and cut into 1.5 inch pieces
1 cup green olives

Steps:

  • Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.
  • Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.
  • Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.
  • To the same saucepan, add the onion and bell pepper and cook until they are soft.
  • Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.
  • Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.
  • Stir in the olives before serving.

Nutrition Facts : Calories 558 calories, ServingSize 1/6 of recipe

CREOLE CHICKEN FRICASSEE



Creole Chicken Fricassee image

The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 cut-up chicken (about 3 pounds)
Salt and pepper
1 tablespoon olive oil
3 onions, chopped
2 green bell peppers, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup white wine, or water
1 (15-ounce) can tomato sauce
2 parsnips, cut into 1/2-inch slices (about 2 cups)
3 carrots, cut into 2-inch chunks

Steps:

  • Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
  • Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
  • Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

SKILLET CREOLE CHICKEN FRICASSEE



Skillet Creole Chicken Fricassee image

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning.

Provided by swissms

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/2 pounds)
3 teaspoons creole seasoning
8 ounces andouille sausages, cut into 1/2-inch rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low sodium chicken broth

Steps:

  • Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
  • Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
  • Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
  • Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160°F, about 10 minutes. Serve over rice.

CHICKEN FRICASSEE



Chicken Fricassee image

Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.

Provided by Rena

Categories     Main Course

Time 35m

Number Of Ingredients 14

1.5 pounds chicken breast (boneless, skinless)
2 teaspoons creole seasoning
Kosher salt (to taste)
pepper (to taste)
2 tablespoons olive oil (divided)
1 onion (medium, yellow)
2 carrots (medium, peeled and sliced)
2 celery stalks (sliced)
2-3 garlic cloves (minced)
4-6 ounces cremini mushrooms (sliced)
1 tablespoon thyme leaves (picked)
2 tablespoons gluten free flour
2 cups almond milk
6-8 ounces asparagus (trimmed and cut into 2-inch pieces)

Steps:

  • Rub the chicken with the creole seasoning, salt and pepper on both sides.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we'll continue to cook it later with the sauce.
  • To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
  • Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
  • Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
  • Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
  • Serve warm and enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 40 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Sodium 387 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

JENNY'S CUBAN-STYLE SLOW-COOKER CHICKEN FRICASSEE



Jenny's Cuban-Style Slow-Cooker Chicken Fricassee image

This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains.

Provided by JECHLL

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h15m

Yield 8

Number Of Ingredients 10

1 large onion, chopped
6 cloves garlic, chopped
½ green bell pepper, chopped
8 small whole peeled potatoes
1 (8 ounce) can tomato sauce
½ cup dry white wine
½ tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters

Steps:

  • In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21 g, Cholesterol 94.2 mg, Fat 14 g, Fiber 2.9 g, Protein 23.3 g, SaturatedFat 3.9 g, Sodium 264.1 mg, Sugar 3 g

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