Fricase De Pollo
This is a hearty chicken stew cooked in a robust tomato sauce. This typical Cuban dish is easy and inexpensive to make and is one of the best Cuban comfort food!
If you’re looking for a flavorful and easy chicken dish to add to your repertoire, look no further than fricassee.
A fricassee is a classic French dish that is made with chicken and vegetables. It’s perfect for a quick weeknight meal. This Cuban style chicken fricassee features Latin flavors like cumin and garlic, and it’s sure to please everyone at your table.
This is a decadently rich dish requires meat to be sautéed and simmered before being served with its own sauce. The chicken is soft and flavorful since it is cooked slowly.
This fricassee is an affordable meal that is great for a large crowd.
Here are couple of other easy chicken dinner ideas :
Fricase De Pollo
- 8-10 Chicken thighs
- 2 cups Mojo Marinade
- 1/4 cup Olive oil
- 1 White Onion (medium) diced
- 1 Green Bell Pepper diced
- 4 Garlic cloves minced
- 3/4 cup Dry White Wine
- 16 oz Tomato sauce
- 1 tsp Oregano, dried
- 1/4 cup Pimiento filled olives
- 2 Sazon Goya packets
- 2 Potatoes (small) peeled and diced
- 1/2 tsp Ground Cumin
- 1/2` cup Peas
- 1/4 cup Water
- Salt and Pepper to taste
- Marinade chicken pieces in mojo overnight or at least 4 hours.
- Once marinated, remove the skinless chicken pieces from the marinade. Pat dry on paper towels.
- Sprinkle salt on each side of the chicken.
- Heat oil in a pot, over medium-high heat.
- Brown the chicken in batches (about 2-3 minutes per side). Use tongs to remove the chicken and place them on a plate.
- Add the onions and green bell pepper to the pan and saute until translucent on medium heat.
- Then add in the garlic and cook for another 2 minutes.
- Add wine and deglaze the pan. Simmer for just about 1-2 minutes until most of the liquid has cooked out.
- Then add the tomato paste, water, cumin, packet of sazon seasoning, olives, and stir.
- Return the chicken to the pot, and arrange them in the sauce so they are not overlapping.
- Add salt and pepper to taste.
- When the sauce comes back to a simmer, lower the heat to medium-low. Cover and cook the chicken for 15 minutes.
- Stir the sauce occasionally to make sure the chicken isn’t sticking to the bottom.
- Add the potatoes. Cover the pan and cook for another 10-20 minutes till the potatoes are fork tender.
- Simmer the sauce but do not boil. Keep it on low heat if you need to and give the skillet a quick shake occasionally to move the ingredients around.
- The chicken is cooked when its internal temp reaches 165F.
- Stir in the peas before serving.