Fricassee De Pollo
Fricassee is originally a French term that refers to a recipe where they brown the meat and then let it cook in a creamy based sauce until it becomes like a stew. As with many recipes, fricassee means something quite different in Latin America and the Caribbean. The fricassee I know and love is a tomato based sauce mixed with potatoes, peas and olives. It's hearty and super filling. You're going to love it!
Ingredients
Marinade
- 1 Orange, Juiced
- 2 Limes, Juiced
- 4 Garlic Cloves, Minced
- 1 tsp Salt
Main
- 1 lb Chicken Breast, Cut into large chunks
- 4 Chicken Drumsticks
- 2 Potatoes, Cubed i used Yukon gold
- 1 Red Bell Pepper, Diced
- 1 White Onion, Diced
- 15 oz Tomato Sauce
- 1 Bay Leaf
- 1/2 cup Dry White Wine
- 1 packet Sazon Con Azafran Goya- this seasoning comes in a box . look in the ethnic aisle or seasonings
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp Salt
- Green olives optional
- .5 cup Green Peas
Instructions
- In a Ziploc bag, add your chicken and the ingredients for the marinade. Mix well and shake the bag. Let it marinade for atleast 30 minutes.
- Using a large pot over medium high heat, add some oil and add your chicken to the pan. Brown all sides until golden. Do NOT throw away the marinade juice. Set chicken aside.
- Reduce heat to medium and add the onion and red pepper. Cook until softened-about 5 minutes.
- Add your chicken back into the pot along with the marinade juices, potatoes, olives tomato sauce, white wine, sazon seasoning, oregano, cumin, salt and bay leaf. Cover and let it simmer for 45 minutes.
- Remove bay leaf and stir in peas.