Abuelas Chicken Fricasse Food

ABUELA'S CHICKEN FRICASSE

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!

COUNTRY CAPTAIN CHICKEN FRICASSEE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
• Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
• Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
• Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
• In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.