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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
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.
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