Best Abuelas Chicken Fricasse Recipes

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ABUELA'S CHICKEN FRICASSE



Abuela's Chicken Fricasse image

We are a Cuban family and my Abuela, affectionately known as "Kuki" here in America, used to make a chicken fricasse that would always mean "home" to us growing up :) This is MY close version of hers. I've tweaked it a bit but it's still so similar that even my own kids think it's HERS...LOL The nice thing about this recipe is...

Provided by Kim Spurlin

Categories     Chicken

Number Of Ingredients 8

2 lb chicken thighs and drumsticks (can use more if you have a bigger family)
2 can(s) red pack brand petite diced tomatoes with sweet onion (can use more cans if you want it extra saucy)
2-3 clove fresh garlic chopped
1 Tbsp balsamic vinegar
1 Tbsp white sugar (optional - i like to cut the vinegar tang w/ sugar)
1/2 c green pepper strips
4 c cooked white rice (i prefer instant boil-in-bag basmati rice)
2-3 c cooked cubed potatoes (optional and boiled ahead of time)

Steps:

  • 1. Remove skin from thighs and drumsticks of chicken and brown in a skillet or chicken fryer pan with a little olive oil on medium heat.
  • 2. Once chicken is browned on both sides, remove from pan and set aside.
  • 3. Add the strips of green bell pepper to the remaining oil in skillet and sauté until just tender. Add the chopped garlic to bell pepper in skillet and sauté until just fragrant.
  • 4. Add the 2 cans of diced tomatoes to the bell pepper & garlic in pan, add the balsamic vinegar and the sugar. Stir to combine. On Medium high heat, bring to a low boil.
  • 5. Once low boil occurs, lower heat to simmer and return chicken to skillet, add cubed cooked potatoes and cover. While chicken & potatoes are simmering, boil white rice according to package directions (if you choose to use instant rice) otherwise prepare regular long grain white rice ahead of time.
  • 6. When rice is finished, serve chicken fricassee over a bed of rice and enjoy!

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

Steps:

  • Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
  • Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
  • Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
  • Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
  • Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
  • Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
  • Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

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Abuela's chicken fricasse recipes are a staple of Latin American cuisine. This traditional dish was developed by grandmothers who wanted to create a hearty, comforting meal that would bring their families together. Abuela's chicken fricasse is a slow-cooked stew made with chicken, vegetables, herbs, and spices, all infused with the flavors and aromas of Latin American culture.

The Origin of Abuela's Chicken Fricasse

The origin of chicken fricasse can be traced back to France, where it was typically made with chicken, white wine, cream, and mushrooms. As French cuisine spread to other parts of Europe, its dishes were adapted to local tastes and ingredients. In Latin America, chicken fricasse took on a new form. The classic French ingredients were replaced with Latin American staples such as onions, peppers, tomatoes, and cilantro. The dish became a beloved family recipe, passed down from generation to generation.

The Ingredients

Abuela's chicken fricasse is typically made with chicken, onions, garlic, tomatoes, peppers, olives, and potatoes. The dish also includes cilantro, cumin, oregano, and bay leaves for flavor. The ingredients are slow-cooked in a pot, allowing the flavors to blend together into a delicious and comforting stew.
Chicken
Chicken is the star ingredient in chicken fricasse. It's typically used with the bone in, as the bones add flavor to the dish. The chicken is cut into pieces and browned in a pot before being added to the stew.
Onions and Garlic
Onions and garlic are the base of many Latin American dishes, including chicken fricasse. The onions are diced and sautéed until translucent, while the garlic is minced and added to the pot with the other ingredients.
Tomatoes and Peppers
Tomatoes and peppers add a sweet and savory flavor to the fricasse. They're typically diced and added to the pot along with the chicken.
Olives
Olives are a key ingredient in abuela's chicken fricasse, adding a salty and briny flavor to the stew. They're typically added towards the end of the cooking process.
Potatoes
Potatoes are added to the fricasse to make it more filling and hearty. They're typically diced and added to the pot towards the end of the cooking process.
Herbs and Spices
Cilantro, cumin, oregano, and bay leaves are commonly used in abuela's chicken fricasse. These herbs and spices add a depth of flavor to the dish that makes it truly unforgettable.

The Cooking Process

Abuela's chicken fricasse is a slow-cooked stew, typically taking around two hours to prepare. The following is a general outline of how the dish is made:
Step 1: Brown the Chicken
The chicken is cut into pieces and browned in a pot with oil. This step adds flavor to the dish.
Step 2: Sauté the Onions and Garlic
Onions and garlic are diced and sautéed until the onions are translucent.
Step 3: Add the Tomatoes and Peppers
Diced tomatoes and peppers are added to the pot with the chicken, onions, and garlic.
Step 4: Add the Herbs and Spices
Cilantro, cumin, oregano, and bay leaves are added to the pot to infuse the dish with their flavors.
Step 5: Add Water
Enough water is added to the pot to cover the ingredients. The pot is then covered and allowed to simmer.
Step 6: Add the Potatoes and Olives
Diced potatoes and olives are added to the pot towards the end of the cooking process.

Conclusion

Abuela's chicken fricasse is a comfort food that has been passed down through generations of Latin American families. Its comforting flavors and hearty ingredients make it a perfect dish for colder months. Whether you're looking for a new family recipe or a taste of Latin American cuisine, abuela's chicken fricasse is sure to satisfy your cravings.
Do you remember being a child and walking into the kitchen to the delicious aroma of abuela’s chicken fricasse? This staple of Latin American cuisine always brings back memories of family celebrations and cozy nights in at home. If you want to recreate the comforting flavors of abuela’s chicken fricasse, then you’ve come to the right place! In this article, I will be sharing valuable tips on how to make the perfect chicken fricasse that your family will love.

Tip 1: Choose the right chicken cuts

One of the keys to a delicious chicken fricasse is choosing the right chicken cuts. Typically, abuela’s chicken fricasse uses bone-in chicken thighs and drumsticks. These cuts are ideal because they have plenty of flavor and are less likely to become dry and tough during cooking. However, if you prefer white meat, you can also use bone-in chicken breasts, but make sure to adjust the cooking time accordingly.

Tip 2: Properly season your chicken

The secret to a flavorful chicken fricasse is seasoning your chicken properly. You can either season your chicken the night before using a spice rub or simply sprinkle it with salt, pepper, and your favorite herbs and spices right before cooking. Some popular seasonings for chicken fricasse include cumin, oregano, garlic powder, and paprika. Don’t be afraid to experiment with different seasonings to find the perfect flavor for your taste buds.

Tip 3: Use fresh ingredients

One of the biggest mistakes people make when making chicken fricasse is using canned or frozen vegetables. For the best flavor, always use fresh vegetables. Also, make sure to chop them into uniform sizes to ensure even cooking. Some traditional vegetables used in abuela’s chicken fricasse include onions, bell peppers, carrots, and potatoes. For a twist, you can also add your own favorite vegetables to the mix, such as mushrooms or green beans.

Tip 4: Use homemade chicken stock

The secret to a rich and flavorful chicken fricasse is using homemade chicken stock. You can make your own stock by simmering chicken bones, vegetables, and herbs in water for several hours. If you don’t have time to make your own stock, you can also use store-bought or instant chicken bouillon cubes. However, make sure to taste the broth and adjust the seasoning accordingly.

Tip 5: Brown your chicken first

To achieve a golden brown and crispy skin on your chicken, it’s important to brown it first. Heat some oil in a large pot or Dutch oven over medium-high heat, then add your chicken pieces and cook until browned on all sides. This not only adds flavor to your chicken but also helps to seal in the juices, resulting in moist and tender meat.

Tip 6: Don’t overcrowd the pan

When cooking your chicken and vegetables, make sure not to overcrowd the pan. Overcrowding can cause the ingredients to steam instead of brown, resulting in a less flavorful dish. If you’re making a large batch, cook your ingredients in batches, and add them back to the pot once everything is cooked.

Tip 7: Add the right amount of liquid

Adding the right amount of liquid is crucial when making chicken fricasse. You want enough liquid to cover your chicken and vegetables, but not too much that it becomes a soup. A good rule of thumb is to use about 1 ½ cups of liquid for every 4-6 chicken pieces. If you find that you need to add more liquid, do so in small increments to avoid watering down the flavors.

Tip 8: Simmer until done

Once you’ve added your liquid, bring the mixture to a simmer, cover, and cook until your chicken is tender and cooked through. For bone-in chicken, this usually takes around 45-60 minutes. If you’re using boneless chicken, reduce the cooking time to around 30 minutes. Test your chicken by inserting a meat thermometer into the thickest part of the meat. It should read at least 165°F.

Tip 9: Adjust seasoning at the end

Once your chicken fricasse is almost done, it’s time to taste and adjust the seasoning. If it needs more salt, add it gradually, tasting it as you go. You can also add a splash of vinegar or lime juice to brighten up the flavors. If you like your fricasse spicy, add some hot sauce or red pepper flakes.

Tip 10: Let it rest before serving

Finally, let your chicken fricasse rest for a few minutes before serving. This will allow the flavors to meld together and the sauce to thicken slightly. Serve your chicken fricasse with rice, bread, or your favorite sides, and enjoy the comforting flavors of your abuela’s kitchen.

Conclusion:

Making abuela’s chicken fricasse is a labor of love that requires patience, attention to detail, and a little bit of seasoning magic. By following these valuable tips, you’ll be able to recreate the classic flavors of this Latin American staple and bring a taste of your childhood to your own kitchen. Remember to choose the right chicken cuts, use fresh ingredients, brown your chicken first, and adjust the seasoning to your own taste. With practice, you’ll soon be making the perfect chicken fricasse that your family will love.

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