Tuesday, December 11, 2012

Cuban Chicken Fricassee (Fricasé de Pollo a la Cubana)

Cuban Chicken Fricassee (Fricasé de Pollo a la Cubana)
Picture from masaassassin
Image Credit: 

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


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


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.

Enjoy this recipe and many more when visiting masaassassin

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