CUBAN CHICKEN
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
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
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
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)
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 - 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
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
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
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
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
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
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
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
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
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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From glebekitchen.com
Cuisine AmericanTotal Time 50 minsCategory MainCalories 464 per serving
- Season the chicken thighs generously with creole seasoning. Heat the oil until it shimmers in a dutch oven large enough to hold all the chicken. Notice how much oil is in the pan. You are going to remove some fat after frying the chicken and you want about the same amount you started with when you sauté the vegetables.
- Fry the chicken skin side down over medium heat until golden - 4 to 5 minutes. Turn the chicken over and fry another 3-4 minutes.
- Remove chicken, spoon off all but about 3 Tbsp of fat (it's mostly chicken fat now) and add the onion and green pepper. Sauté until the onion is translucent, around 5 minutes. Add the creole seasoning and stir constantly for 30 seconds.
FRICASE DE POLLO (CHICKEN FRICASSEE) - COOK2EATWELL - …
From cook2eatwell.com
Ratings 2Calories 477 per servingCategory Main Course
- Heat the olive oil in a large, deep skillet (or a large, wide pot) over medium heat. Add the chicken to the skillet and cook for 5 minutes, turn each piece and cook another 5 minutes.
- 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.
CUBAN CHICKEN FRICASSEE A FAMILY FAVORITE - ADRIANA'S …
From adrianasbestrecipes.com
Ratings 4Total Time 2 hrs 40 minsCategory Main DishCalories 436 per serving
- Cut the chicken, season with the latino seasoning powder and marinate in sour orange overnight or at least 2 hours. Dust the chicken with the flour and sear on both sides. The flour will add flavors and also will help the sauce to thick.
- In the same pot add the herbes de provence, the tomato chicken bouillon, the fresh diced tomato, the olives, the pimentos, the tomato puree and the orange juice.
- Cover the pot and let it simmer for 30 minutes until chicken is tender. I am using a dutch oven to keep temperature even and allow the chicken to be tender.
- When the chicken is cooked add the peas and simmer for another 5 minutes. Doing this addition at the end to avoid peas lose their green bright color.
CUBAN CHICKEN FRICASSEE - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
Reviews 2Servings 4Cuisine Cuban, HispanicCategory Dinner, Lunch, Main Course
- Coat a pot with oil and heat over medium-high heat. Add the chicken and brown the chicken on all sides for about 4-5 minutes (you don’t want to cook the chicken all the way through). Remove the chicken and place on a plate.
- Add onions, peppers, and garlic to the pot. Cook until the onions and peppers are translucent. 3-5 minutes.
- Once the onions, peppers, and garlic are cooked, add the chicken back into the pot and stir together. Add the tomato sauce, white wine vinegar, dry white cooking wine, potatoes (chopped), olives and bay leaf. Bring to a boil. Reduce heat to low-medium, and allow to simmer for about 15 minutes or until the potatoes are soft and the chicken is cooked through (reaches 165 F.)
FRICASE DE POLLO - CUBAN CHICKEN FRICASSEE [2020] LAY THE ...
From laythetable.com
5/5 (1)Estimated Reading Time 2 mins
- 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.
- 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.
CUBAN CHICKEN FRICASSEE - CASABLANCA COOKS
From casablancacooks.com
5/5 (1)Total Time 2 hrs 20 minsEstimated Reading Time 4 mins
- In a large container or bowl, combine the sour orange juice (or orange/lime juice blend), garlic, salt, and pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for 1 to 2 hours, but not longer.
- In a large Dutch oven, heat the oil over medium heat. Brown the chicken pieces in batches to not overcrowd the pan. Set the chicken aside.
CAJUN CHICKEN FRICASSEE - PUDGE FACTOR
From pudgefactor.com
4.5/5 (12)Total Time 1 hr 45 minsCategory Main CourseCalories 789 per serving
- Heat 1/4 cup vegetable oil in a Dutch oven over medium high heat. Add chicken; brown on both sides. Remove chicken from Dutch oven.
- Add remaining 1/2 cup of oil and flour to Dutch oven over medium high heat. Stir constantly with roux spoon or other type of wooden spoon until mixture reaches blond or light brown stage, about 5 minutes. Reduce heat to medium and continue to cook the roux, stirring constantly until it reaches the dark brown stage, about 10 minutes. Watch carefully because the roux will quickly burn at this point. (See Tip 4)
- Add the onions, celery and bell pepper to the roux; stir to combine. Cook over medium low heat stirring occasionally, until creamy, 5 minutes. Add the garlic; cook for 30 seconds, and then add the mushrooms and remaining Cajun seasoning, salt and pepper. Stir; cook 5 minutes.
CHICKEN FRICASSEE - IMMACULATE BITES
From africanbites.com
5/5 (4)Calories 462 per servingCategory Main
- Wash chicken thighs, and pat dry with a paper towel. Then season with salt and rub both sides with generous amount of creole spice or your favorite spice mix.
- Heat up Dutch oven or skillet with oil over medium heat ( I used a 12 inch skillet for this recipe). Place chicken thighs skin side up, brown about 4-5 minutes on each side, be very careful with the chicken, it shouldn’t burn. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
- Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute.
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