Best Chicken Fricasse Recipes

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

Ingredients

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 FRICASSE

Chicken Fricasse image

Enjoy easy preparation and clean-up with a delightful Chicken Fricassee. Use your Dutch oven to cook this delectable Chicken Fricassee dish.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 large onion, coarsely chopped
1 large green pepper, coarsely chopped
2 slices OSCAR MAYER Bacon, chopped
3 cloves garlic, minced
3 lb. chicken pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1/2 cup dry white wine
15 pimento-stuffed green olives
1 cube chicken bouillon
1 Tbsp. capers
1-1/2 tsp. dried oregano leaves
1/2 tsp. ground black pepper
1 lb. potatoes, peeled, quartered

Steps:

Cook onions, green peppers, bacon and garlic in Dutch oven on medium-high heat 2 min., stirring occasionally. Add chicken; cook 10 min., turning chicken occasionally.
Add tomatoes with their liquid, the tomato sauce, wine, olives, bouillon, capers, oregano and black pepper; stir. Bring to boil; cover. Reduce heat to medium-low; simmer 20 min.
Stir in potatoes; cover. Cook an additional 15 min. or until potatoes are tender and chicken is cooked through (180°F).

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 620 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 5 g, Protein 36 g