Best Cuban Fricase De Pollo Recipes

Cuban Chicken Fricassee (Fricase de Pollo) image

Provided by Coco and Ash

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.

Fricase De Pollo ( Chicken Fricassee ) image

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

Fricasé de Pollo image

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.