Fricase De Pollo (Cuban-Style Chicken Friccasse) Recipe

Make fricase de pollo from scratch with fresh, healthful ingredients that reflect the dish's origins with this recipe.Fricase de pollo, or "chicken fricassee," is a Latin American classic.

Ingredient

– 4 bone-in, skin-on chicken thighs (about 2 pounds) – ½ teaspoon sea salt – 1 tablespoon adobo seasoning, divided – 3 tablespoons olive oil1 medium yellow onion, diced – 4 garlic cloves, minced – ½ cup dry white cooking wine (such as Chardonnay or Pinot Grigio) – 1 (8-ounce) can tomato sauce – ½ bunch fresh cilantro – ½ teaspoon ground cumin – ½ teaspoon dried oregano – ¼ cup salad olives, drained

Direction

Salt and one teaspoon of adobo spice should be sprinkled both over the chicken. 

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The olive oil should be added to a big pan with a heavy bottom and then placed over high heat. 

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Cook chicken for 2-3 minutes each side until brown. Set away from the pan. 

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In the same pan, add the onions and sauté them until they become translucent. 

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Stir add garlic and heat for another minute until golden, stirring occasionally to avoid burning. 

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Pour in the wine and let it simmer until it has reduced by half, which should take around two to three minutes. 

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In a skillet, combine cooked chicken, tomato sauce, ¼ cup water, cilantro, cumin, oregano, olives, and remaining 2 tablespoons adobo spice. 

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Cover and simmer 25 minutes.Remove cilantro stems.If preferred, serve with white rice. 

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also see

also see

Teriyaki Tofu And Charred Broccoli Recipe