Crock Pot Chicken Fricassee Food

POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

CROCK POT CHICKEN FRICASSEE

Steps:

• Spray crock pot with non-stick cooking spray.
• Place chicken in crock pot.
• Mix remaining ingredients together and pour over chicken.
• Cover and cook on low 6-8 hours.
• One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
• Add chives and milk, combine well.
• Drop by teaspoonful onto hot chicken and gravy.
• Cover and cook on high for 45-60 minutes.
• Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

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.

GLOSSY CHICKEN FRICASSEE

Steps:

• Wash the chicken pieces and dry with paper towels.
• In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
• Add half the chicken and brown all sides about 10 minutes.
• Set aside.
• Repeat with the remaining butter and chicken.
• Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
• Simmer for 4 minutes.
• Add the wine, bringing up the temperature until it reaches boiling point.
• Then add the chicken stock and keep stirring until it is well mixed.
• Season with salt and pepper.
• Cover and cook for 25 minutes over low heat, stirring occasionally.
• Sauce:.
• In a frying pan, heat remaining butter over medium heat.
• Add the scallions, mushrooms and lemon juice.
• Cook 3 minutes.
• Set aside.
• In the same pan, add shallots, water and sugar.
• Simmer for 10 minutes until soft.
• Add this mix to reserved mushrooms.
• Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
• Boil the sauce until it is the consistency of a smooth gravy.
• Add the cream, mushrooms and shallots.
• Season with salt and pepper if necessary and cook 2 minutes.
• Pour the sauce over the chicken.
• Sprinkle with parsley before serving.
• Serves 4.

JENNY'S 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.