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.
POLLO EN FRICASé
The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you're getting your house in order after work. This recipe is adapted from "Cocina Criolla," which has remained the island's best-known and most popular cookbook for more than 60 years.
Provided by Von Diaz
Categories poultry, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
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.
POLLO EN FRICASé ~ CHICKEN FRICASSEE
The ultimate comfort food is a traditional Puerto Rican chicken stew that's served over white rice. A savory tomato-based sauce, paired with fluffy potatoes, briny capers, and tender chicken, this is true comfort in a bowl.
Provided by Mike Gonzalez
Categories Main Dish
Time 1h55m
Number Of Ingredients 16
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.
FRICASE DE POLLO ( CHICKEN FRICASSEE )
Make and share this Fricase De Pollo ( Chicken Fricassee ) recipe from Food.com.
Provided by cocinera
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1504.8, Fat 82.5, SaturatedFat 21.4, Cholesterol 340.5, Sodium 813, Carbohydrate 44.6, Fiber 5.2, Sugar 12.1, Protein 89.3
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.
POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO
This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.
Provided by MarisLatinTwist
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 85.2 g, Cholesterol 91.9 mg, Fat 17.9 g, Fiber 11.2 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 520.8 mg, Sugar 9.2 g
FRICASé DE POLLO
The chicken and potatoes in this Cuban stew become fall-apart tender from simmering in a tomato sauce studded with salty, briny green olives. Some versions of this dish call for marinating the chicken in the juice of naranja agria or sour oranges before cooking. In my take, I add orange and lime juices right into the sauce to cut back on time and to flavor the tomato broth.
Provided by Gabriela Rodiles
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a medium heavy bottomed pot or Dutch oven over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and a few cracks of pepper. Add the chicken skin-side down and cook in two batches until golden brown and crispy and the skin releases easily from the skillet, 5 to 8 minutes. Flip the chicken over and cook 3 minutes. Remove to a plate, leaving the fat in the pot.
- Add the onion, bell pepper, 1 teaspoon salt and a few cracks of pepper and cook, stirring occasionally and scraping the bottom of the pot with a wooden, until the onions soften, about 5 minutes. Stir in the garlic and Sazón seasoning and cook until fragrant, about 30 seconds. Add the vino seco and scrape up any browned bits with the wooden spoon to deglaze the pot.
- Stir in the tomato sauce, lime and orange juices, olives, potatoes and bay leaf. Nestle the chicken in the liquid and bring to a boil, 1 to 2 minutes. Cover the pan and simmer over low heat until the chicken is almost covered with the liquid, 15 minutes. Stir, pushing the chicken further into the liquid and simmer another 15 minutes. Remove the lid and cook uncovered until the liquid has reduced slightly and the potatoes are fork tender, 20 to 25 minutes. Discard the bay leaf and serve over white rice if desired.
PUERTO RICAN CHICKEN FRICASSEE (POLLO EN FRICASE)
I must have recorded this recipe from my friends in Puerto Rico. I've had it for at least 25 years so I can't remember but it's good!
Provided by michellebsalazar
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 718.6, Fat 36.4, SaturatedFat 12.6, Cholesterol 156.8, Sodium 2670, Carbohydrate 53.1, Fiber 10.8, Sugar 18.1, Protein 45.6
More about "pollo en fricasé chicken fricassee food"
FRICASE DE POLLO / CHICKEN FRICASSEE STEW RECIPE / VIDEO
From eatsimplefood.com
Reviews 4Calories 450 per servingCategory Main Dish
- Remove any excess fat from the thighs (no need to be neurotic - just a little fat off the sides). Salt and pepper the chicken.
- Bring a large pot to medium high heat and sear the chicken in batches ~ (4 minutes on one side and 2 minutes on the other). You may need to do this in batches if the pan is not large enough. Set chicken aside on a plate.
- Reduce heat to medium and add onions and pepper. Cook ~ 5 minutes or until veggies are soft. Add garlic and cook 1-2 minutes or until fragrant.
- Add green olives, potatoes, all spices, tomato sauce, and broth. Bring to a boil. Reduce heat to a simmer and cook covered ~ 15 minutes. Add chicken and any juices. Cover and cook ~ 30 minutes or until potatoes are done, stirring occasionally.
FRICASSEE - WIKIPEDIA
From en.wikipedia.org
CHICKEN FRICASSEE - FRICASE DE POLLO - COOKED BY JULIE - YOUTUBE
From youtube.com
FRICASE DE POLLO – CUBAN CHICKEN FRICASSEE - LAY THE TABLE
From laythetable.com
PUERTO RICAN CHICKEN FRICASSEE | POLLO EN FRICASE - YOUTUBE
From youtube.com
HOW TO MAKE PUERTO RICAN POLLO EN FRICASé (CHICKEN FRICASSEE) — …
From youtube.com
POLLO EN FRICASE (CHICKEN FRICASSE) | TASTY KITCHEN: A …
From tastykitchen.com
CHICKEN FRICASSEE WITH MUSHROOMS & THYME - HOW TO MAKE …
From food52.com
CUBAN FRICASE DE POLLO (CHICKEN FRICASSEE) RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
FRICASé DE POLLO ~ CHICKEN FRICASSEE - HISPANIC FOOD …
From hispanicfoodnetwork.com
CHICKEN FRICASSEE | BBC GOOD FOOD
From bbcgoodfood.com
FRICASE DE POLLO (CUBAN CHICKEN FRICASSEE) - A SASSY SPOON
From asassyspoon.com
FRICASE DE POLLO CUBANO – CHICKEN FRICASSEE CUBAN
From letseatcuban.com
PUERTO RICAN POLLO FRICASE (CHICKEN FRICASSEE) - DELISH D'LITES
From delishdlites.com
CANTINA – EL PARADOR FOOD
From elparadorfood.com
CHICKEN FRICASSEE (FRICASE DE POLLO) - THE NOSHERY
From thenoshery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love