Chicken Fricassee Cuban Style Food

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.

CUBAN CHICKEN FRICASSEE

Steps:

• Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.
• Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.
• Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.
• To the same saucepan, add the onion and bell pepper and cook until they are soft.
• Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.
• Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.
• Stir in the olives before serving.

CHICKEN FRICASSEE RECIPE

Steps:

• 1 Cut the kitchen into pieces or portions and seasoning with salt to taste, pepper, sour orange and garlic.
• 2 Later in a big Frying pan or casserole with hot oil, saute all the chicken pieces untill they get well cover and brown.
• 3 If you are cooking it in a Casserole, right there, add the onion and the pepper cut in slides stir it and cook it for one more minute.
• 4 Add, then the Tomatoe paste, the bay leaf, the dry wine, the water. We check that has the point of salt and pepper to our taste.
• 5 Cover it and cook for 15 minutes over low heat, untill the sauce gets dense a little.
• 6 Meantime, wash, peel and cut the potatoes into pieces or medium dice (1 y ½ inches or 4 cm approximately).
• 7 After the first 15 minutes, then add the cut potato to the casserole with the chicken. Cook it during another 10 or 15 minutes.

CHICKEN FRICASSEE

Steps:

• Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
• To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
• Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
• Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

CHICKEN FRICASSEE CUBAN STYLE

Steps:

• In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
• Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
• Sprinkle chicken with cumin & dust lightly with flour.
• In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
• In the same pan, sauté the potato cubes until lightly browned on all sides.
• Remove potatoes then sauté onion and pepper until limp.
• Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
• Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
• Serve the chicken pieces over white rice with plenty of sauce.

CHICKEN FRICASSEE

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

FRICASE DE POLLO ( CHICKEN FRICASSEE )

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.

CUBAN-STYLE SLOW COOKER CHICKEN FRICASSEE

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
• Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
• Place chicken legs in slow cooker, and pour mixture over chicken.
• Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

CATSKILLS STYLE CHICKEN FRICASSEE

Steps:

• Make Chicken Stock from the chicken backs and wings. Firm up the gizzards and chicken hearts in the hot stock.
• Save the stock in your fridge.
• Remove the skin and meat from the chicken backs and wings. Discard the bones. Save the bigger pieces of chicken meat in your fridge for chicken salad.
• Place the chicken fat and gristle and odd chicken meat pieces in a teflon pan on medium. Add in the chopped onions. When the onions get translucent, add in the crushed tomatoes, garlic, paprika, and pepper. Then add in the chicken gizzards and/or hearts and reduce the heat to low. Stir it all up every 10 to 15 minutes or so. It'll be done in less than an hour. The flavor improves when stored overnight.
• Chicken necks are also often added in, but are not sold separately that often any more and are hard to find. Cooking up chicken necks in the stock, and then taking the meat off the necks for the fricassee is nice to do.
• This recipe has no added salt because canned tomatoes are usually salted. Caterers often add pimento stuffed olives to this just before serving.

CHICKEN FRICASSEE

Steps:

• Mix flour, salt, pepper and poultry seasoning in a shallow dish.
• Put oil in the skillet and heat to 300 degrees F.
• Rinse chicken pieces with water and dredge in flour.
• Place in skillet and brown lightly on one side.
• Turn pieces over and put onion in the skillet around the pieces.
• When lightly brown on the other side, add chicken broth and 1 cup water to skillet.
• Bring to a boil, cover and reduce to a simmer.
• Simmer for 1 1/2 to 2 hours.
• To thicken gravy, mix cornstarch and cold water, and slowly add while stirring.
• Serve with mashed potatoes or rice.