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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.
Serve 4.
Enjoy this recipe and many more when visiting masaassassin
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