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!

CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)

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.

ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS

Steps:

• Wash beans and let them soak in water and half of the green pepper over night at room temperature.
• Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
• Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
• Add 1 cup of the coked beans to pan and mash well.
• Return entire mixture to pot with beans.
• Add salt, pepper, oregano, bay leaf, and sugar.
• Cover and return to boil.
• Simmer for 1 hour longer.
• Add vinegar and dry wine, cover and simmer for one hour longer.
• If beans are still too wet after this time, cook uncovered until they thicken.
• Remove bay leaf and top with olive oil prior to serving.