Fricase De Pollo Chicken Fricassee Food

POLLO EN FRICASé ~ CHICKEN FRICASSEE

Steps:

• Combine chicken, adobo, 2 tablespoons olive oil, and garlic. Toss until well combined, cover and refrigerate for 30 minutes.
• In a large heavy pot heat 1 tablespoon olive oil, add chicken brown evenly on all sides. Remove from oil and set aside. In the same pot add 1 tablespoon of olive oil, onion, bell pepper, and cilantro, sauté for 4 minutes or until translucent.
• Add red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Stir in diced tomato and tomato paste.
• Return the chicken to the pot with the rest of the ingredients. Raise heat to bring to a boil, lower to a simmer and cover.
• Cook for 45 minutes or until chicken is tender. Uncover and simmer for 15 minutes or until sauce begins to thicken.
• Serve over white rice.

FRICASé DE POLLO ~ CHICKEN FRICASSEE

Steps:

• In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breasts.
• Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on a paper towel covered dishes as they are fried.
• Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
• Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
• When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.

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.

FRICASE DE POLLO

Steps:

• Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
• Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
• Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

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.

PUERTO RICAN CHICKEN FRICASSEE (POLLO EN FRICASE)

Steps:

• Cut the bacon and ham into pieces and fry in a large cooking pot. Add the oregano, garlic, green bell pepper, red bell peppers, cilantro, onion and fry these on low for 10 minutes, stirring occasionally.
• Wash the chicken, dry it and fry in same pot on medium until golden brown. Add the olives, bay leaves, salt, capers, vinegar, raisins, tomato sauce, achiote oil, and potatoes. Stir, then add the peas and water and heat on high until boiling. Reduce the heat to medium-low, cover and simmer for 45 minutes. Add the butter and continue cooking uncovered until the sauce looks good. Add salt to taste.

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

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.

POLLO EN FRICASé

Steps:

• Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
• In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
• Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
• Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
• Serve over white rice with plenty of sauce, and garnish with cilantro.

ABUELITA'S CHICKEN FRICASSEE (GRANDMA'S FRICASE DE POLLO)

Steps:

• Place defrosted Chicken thighs in the instant pot.
• Add Pink Himalayan Salt, Black Pepper, powdered Oregano, Garlic Powder, Cumin and the Goya Sazon Completo to the Chicken Thighs and stir them until all of the thighs are coated evenly.
• Chop your Onion and Green Bell Pepper.
• Add Olive oil to the frying pan and place it on Medium heat.
• Add the chopped Onions and Green Bell Pepper to the frying pan. Let it simmer until the onions are translucent.
• Chop the small Red potatoes in half and add them into the instant pot.
• Add the Tomato Sauce, Bay Leaves, White cooking Wine, Bitter Orange and Green Olives into the Instant pot.
• Add the Onions and Green bell peppers into the Instant pot.
• Press the Meat or Chicken button on the Instant Pot and set it for 30mins which turning the venting knob to "Pressure" not steam.
• Once The timer is up wait about 15 minutes and release the venting knob carefully avoiding the hot steam and water that it may eject.
• Stir your Chicken Fricassee and set it to cook for another 20min. Turn the venting knob to "Pressure" not steam.
• Once this is completed, you will then repeat step # 10 and stir your Chicken Fricassee once again.
• There will be plenty of liquid in the Fricassee. My favorite way to eat it is to scoop out a little bit of everything but with a Slotted ladle and then get a spoon and pour some of the "salsita" a.k.a sauce over a nice bowl of fluffy white rice