CHICKEN FRICASEE (FRICASE DE POLLO)

Chicken Fricasee (Fricase de Pollo) image

When my grandmother made this comfort chicken dish even our neighbors would make an excuse to come by. The aroma of Chicken Fricasee was intoxicating. Fragrant chicken and potaotes in a sauce dimpled with olives, capers and raisens, covered in a sauce to die for. Be sure to have enough crusty bread to sop up the sauce. This dish...

Provided by Juliann Esquivel

Categories Chicken

Time 1h35m

Number Of Ingredients 22

Ingredients

6 to 8 large chicken pieces
6 medium red potatoes peeled and cut into quarters
1 large vidalia or white onion diced
4 clove fresh garlic smashed or put through garlic press
1 large sweet green pepper diced
1 small can tomato sauce
1/2 c good red table wine similar to merlot and a little more if needed
1/4 c black raisens
2 Tbsp diced fresh cilantro
3 Tbsp capers
15 small stuffed green olives with red pimentos
1 Tbsp apple cider vinegar or wine vinegar
1 small packet goya sazon seasoning with achiote and culantro
3/4 c olive oil, light
1 tsp garlic powder,
2 Tbsp salt or sea salt
1/2 tsp fresh ground black pepper
1/2 tsp dried oregano
1/2 tsp cumin powder
2 tsp adobo powder goya brand or similar
1 tsp spanish or good hungarian paprika
1 c water

Steps:

1. In a blender pour 1/4 cup wine 2 cloves garlic 1 tsp salt blend pour the marinade over your seasoned chicken. Chicken pieces should have been seasoned prior liberly with the adobo powder, salt, black pepper, paprika. Regrigerate in a freezer bag for at least two hours or better overnight. Mush bag and turn over a few times so this marinade can well penetrate the chicken.
2. Choose a heavy large pot that has a good lid. Take out chicken and let come to room temperature. Heat 1/2 cup oil and begin to brown your chicken pieces on all sides. I like to leave the skin on The chicken it imparts a great flavor to your poultry dishes. You may remove skin later and discard if you like. Chicken does not need to cook throughly just brown on the outside. This should take about 10/12 minutes. When done browning remove to a seperate pan. Do not put on paper towels.
3. Over a medium flame in the same pot add the remaining 1/4 cup oil and add all the diced vegetables, onion, remaining garlic, green pepper, cilantro and saute until onion and pepper are somewhat limp. Next add olives, raisens, capers, remaining wine, and vinegar. Stir well and continue to saute for about 1/2 minute. next add tomato sauce, and dry seasonings, garlic powder, oregano, salt, black pepper, cumin powder, adobo, packet of Sazon seasoning and paprika. Stir well and add the cup of water. Stir again and adjust salt & pepper to your liking. Cover this sauce and reduce heat to a very low simmer. while sauce simmers peel and quarter potaotes.
4. After simmering your sauce for 5 minutes, add your chicken pieces one at a time taking care to cover each piece with the sauce. Next add your potaotes and stir again spooning the sauce over all the potatoes If you like you may sprinkle a little more wine over the mixture about a 1/4 cup. I do this some times to add extra flavor. Cover and on a medium low flame cook for about 1 hour. After 30 minutes of cooking uncover and check to see if your fricasee has not begin to dry out also test your potaoes they are done when fork penetrates them easly. At this time you may adjust your heat to a little higher if need be. If you like you may add a little more water 1/4 cup and stir very gently. Cover and continue to cook until done. Traditionaly served on top of white rice you may do so or serve with crusty bread and a salad. Enjoy.