Fricasé de Pollo
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
4 servings
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Course
Main Course
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Cuisine
Cuban
Fricasé de Pollo
Description
Fricasé de Pollo combines marinated chicken with vegetables and a tomato-based sauce infused with sour orange juice and dry wine. The chicken is first marinated to enhance its flavor and then seared to develop a golden exterior. Sautéing onions and peppers adds a mild sweetness and depth. Simmering with tomato puree, bay leaf, and wine creates a thick, aromatic sauce that envelopes the meat. Adding cubed potatoes near the end allows them to cook until tender while absorbing the sauce's flavors, contributing both texture and substance to the dish.
The interplay between the tangy sour orange juice and tomato puree adds brightness to the stew, while the simmering process softens the chicken and melds the ingredients. The resulting dish has a balanced savory and slightly acidic profile, complemented by tender chicken and hearty potatoes.
This stew can be served as a main course, accompanied by rice or bread to soak up the sauce. It works well for family meals where a comforting, slow-cooked dish is desired.
Ingredients
- 1 chicken cut into chunks (or about 2 lbs of chicken legs or thighs, whole
- 2 potato cubed, medium
- 1 sour orange juiced
- 2 onion chopped, medium
- 4 cloves garlic minced
- 1 red bell pepper or green bell pepper
- 210 gr tomato puree
- 1 bay leaf
- 1 cup dry wine
- 1/3 cup vegetable oil or olive oil
- ½ cup water
- 1 pinch salt to taste
- black pepper to taste
Instructions
- Making this delicious dish begins with marinating the chicken pieces first. To do that place your chicken in a bowl, season with salt, pepper and mix with garlic and sour orange juice until well coated. Cover and leave to marinate for a minimum of 2 hours for the best flavor.
- Once the meat is ready, heat up some oil in a large pan and fry the marinated chicken until seared and golden on all sides.
- Next, add in the chopped onion and pepper and sauté until the onion is soft and translucent.
- Then pour in the tomato puree, a splash of red wine, the bay leaves and 1/2 a cup of water. Bring to a boil then cover the pot and simmer for about 20 minutes, until the sauce thickens and the meat is cooked through.
- Meanwhile, peel and cut the potatoes into medium-sized cubes and throw them into the pot with the chicken towards the end of the cooking time. Continue simmering until the potatoes soften, but don't overcook them or they will break apart.
- Turn off the heat and allow the stew to cool slightly. Garnish with chopped fresh parsley if desired and serve the fresh Cuban-style chicken fricasé hot on a bed of white rice or with a delicious congrí.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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