Fricase de Pollo (Cuban Chicken Fricassee) is a traditional Cuban recipe for a classic dish of chicken finished by cooking in a tomato based sauce with onion, bell pepper, olives, potatoes and peas. The full recipe is presented here and I hope you enjoy this classic Cuban version of: Cuban Chicken Fricassee (Fricase de Pollo).
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Ingredients:
8-10 Chicken thighs
500ml Mojo Marinade
4 tbsp Olive oil
1 White Onion, medium diced
1 Green Bell Pepper, diced
4 Garlic cloves, minced
4 tbsp Dry White Wine
450ml tomato sauce
1 tsp dried Oregano, crumbled
65g Pimiento-stuffed olives
3 tbsp sazón goya
2 small Potatoes, peeled and diced
½ tsp Ground Cumin
75g cooked Peas, kept warm
4 tbsp Water
Salt and freshly-ground black Pepper, to taste
Method:
Place the chicken pieces in a large bowl. Pour over the mojo marinade, turn the chicken pieces over to coat then place in your refrigerator and marinate for at least 4 hours (over-night is best).
The following day, remove the skinless chicken pieces from the marinade. Pat dry with paper towels.
Sprinkle salt on each side of the chicken. Then place a pan over medium-high heat. Once hot add the oil and use to brown the chicken in batches (about 2-3 minutes per side). Use tongs to remove the chicken and set aside on a plate.
Add the onions and green bell pepper to the pot and fry over medium heat until translucent (about 4 minutes). At this pint add the garlic and cook for another 2 minutes.
Pour in the wine and use to deglaze the pan, scraping any burnt-on bits from the base of a pan. Bring to a simmer and cook for about 1-2 minutes until most of the liquid has evaporated away.
At this point add in the tomato sauce, water, cumin, sazon seasoning, olives, and stir to combine.
Return the chicken to the pan, arrange them in a single layer within the sauce so they're not overlapping.
Season to taste with salt and freshly-ground black pepper to taste.
When the sauce returns to a simmer, reduce the heat to medium-low, cover the pan and cook the chicken for 15 minutes.
Stir the sauce occasionally during this time to make sure the chicken isn’t sticking to the bottom or the pan.
Add the potatoes, re-cover the pan and cook for another 10-20 minutes or until the potatoes are fork tender.
During this time, simmer the sauce but do not boil. Keep the pan over low heat and you need to and give the pan a quick shake occasionally to move the ingredients around.
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