Cuban Chicken Fricassee (Fricasé de Pollo a la Cubana)

Picture from masaassassin
Image Credit: masaassassin

Cuban Chicken Fricassee (Fricasé de Pollo  a la Cubana)

“I have seen many Chicken Fricasse recipes use a tomato base, but my mom never used a tomato base and I'm fine with that. To me this dish was perfect as is.” masaassassin

Ingredients:

5 pounds of Chicken (bone-in, skin-on)

½ cup olive oil

¼ cup vinegar

1 cup white wine

3 tablespoons Capers

1 tablespoon Caper Juice

12 manzanilla olives

2 bay leaves

1 tablespoon cumin

1 tablespoon peppercorns

1 yellow onion, chopped

1 bell green pepper, deseeded

1 bell red pepper, deseeded

6 garlic cloves, minced

1 pack of season Goya

⅛ teaspoon salt

1 can of beer

Preparation:

Season individual chicken pieces with salt.

Add all ingredients (except oil) in a container; cover them and refrigerate 1 to 2 hours.

Remove chicken from the marinade. 

Strain and reserve marinade juice.

Warm the oil in a large Dutch oven over medium heat and brown the chicken pieces.

Pour into the pot all of the remaining ingredients, sauté with the chicken until onions are 

translucent, about 3 -5 min.

Add reserved marinade juice.

Reduce heat to low, cover pan and simmer for 30 min. 

You can combine this amazing Cuban recipe with some others from our collection.

Serve 4.

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