FRICASé DE POLLO

Fricasé de Pollo image

Provided by Gabriela Rodiles

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.