Cuban Fricase De Pollo Recipes

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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 FRICASE DE POLLO RECIPE RECIPE



Cuban Fricase de Pollo recipe Recipe image

Provided by montero766

Number Of Ingredients 14

4 lbs chicken fryer cut in 8 pieces
6 garlic cloves, cut up
1/2 cup sour orange juice (or mix half-half lime and orange)
1 lg onion sliced
1 lg bell pepper sliced
1 small can tomato sauce
Salt and freshly ground pepper to taste
1 small can Petit Pois (English Peas)
1/4 cup vegetable oil
1/2 cup raisins
1/4 cup sliced pimiento filled olives
1 tsp capers
1 cup dry Sherry Wine (*)
1 lb potatoes, peeled and quartered

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. Add the can of small peas just before serving. Wonderful over fluffy white rice. (*) Be sure to use only Sherry that you would drink, as so-called "cooking sherries" are loaded with salt.

FRICASé DE POLLO



Fricasé de Pollo image

The chicken and potatoes in this Cuban stew become fall-apart tender from simmering in a tomato sauce studded with salty, briny green olives. Some versions of this dish call for marinating the chicken in the juice of naranja agria or sour oranges before cooking. In my take, I add orange and lime juices right into the sauce to cut back on time and to flavor the tomato broth.

Provided by Gabriela Rodiles

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 pounds bone-in, skin-on chicken thighs and drumsticks, patted completely dry
Kosher salt and freshly ground black pepper
1 medium yellow onion, medium diced
1 green bell pepper, medium diced
3 cloves garlic, minced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
One 8-ounce can tomato sauce
2 limes, juiced (about 1/4 cup)
1 navel orange, juiced (about 1/4 cup)
1/3 cup pimiento-stuffed olives
2 large russet potatoes, peeled and cut into 1-inch chunks
1 bay leaf
Cooked white rice, for serving

Steps:

  • Heat the olive oil in a medium heavy bottomed pot or Dutch oven over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and a few cracks of pepper. Add the chicken skin-side down and cook in two batches until golden brown and crispy and the skin releases easily from the skillet, 5 to 8 minutes. Flip the chicken over and cook 3 minutes. Remove to a plate, leaving the fat in the pot.
  • Add the onion, bell pepper, 1 teaspoon salt and a few cracks of pepper and cook, stirring occasionally and scraping the bottom of the pot with a wooden, until the onions soften, about 5 minutes. Stir in the garlic and Sazón seasoning and cook until fragrant, about 30 seconds. Add the vino seco and scrape up any browned bits with the wooden spoon to deglaze the pot.
  • Stir in the tomato sauce, lime and orange juices, olives, potatoes and bay leaf. Nestle the chicken in the liquid and bring to a boil, 1 to 2 minutes. Cover the pan and simmer over low heat until the chicken is almost covered with the liquid, 15 minutes. Stir, pushing the chicken further into the liquid and simmer another 15 minutes. Remove the lid and cook uncovered until the liquid has reduced slightly and the potatoes are fork tender, 20 to 25 minutes. Discard the bay leaf and serve over white rice if desired.

FRICASE DE POLLO ( CHICKEN FRICASSEE )



Fricase De Pollo ( Chicken Fricassee ) image

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

4 lbs broiler-fryer chickens, cut in pieces
6 garlic cloves, cut up
1/2 cup orange juice (or mix half-half lime and orange)
1 large onion (sliced)
1 large bell pepper (sliced)
12 ounces tomato sauce
salt & freshly ground black pepper
1/4 cup vegetable oil
1/4 cup pimento-stuffed green olives
1 teaspoon capers
1 cup dry sherry (be sure to use only sherry that you would drink as so-called cooking sherries are loaded with salt)
1 lb potato, peeled and quartered
1/2 cup raisins (optional)

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

FRICASE DE POLLO



Fricase de Pollo image

My husband's family came from Cuba 25 years ago, and this is his favorite meal. Serve with frijoles negros and arros blanco (black beans and rice).

Provided by tiffaniepiphany

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 3

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
½ large red bell pepper, diced
½ red onion, diced
4 cloves garlic, smashed
2 tablespoons tomato paste
2 cups water, or as needed
6 skinless chicken leg quarters, separated into thighs and drumsticks
salt to taste

Steps:

  • Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
  • Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
  • Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 6.7 g, Cholesterol 146.2 mg, Fat 27.2 g, Fiber 1.4 g, Protein 43.2 g, SaturatedFat 6.9 g, Sodium 219.7 mg, Sugar 3.2 g

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