View source for Fricasé de Pollo al Ron y Vino



== Description ==
[[Chicken]] fricassee in [[rum]] and wine
== Ingredients ==
* [[chicken]] pieces, at will, enough to serve four of your adults
* 2 medium-sized [[potato]]es, cut in one-inch chunks. Some people peel the [[potato]]es; others keep the skin for its vitamin contents. I won't be the one to say which one is right for you!
* 2 medium-sized [[carrot]]s, in one-inch slices
* [[olive oil]] (preferably) or your favorite cooking [[oil]]
* [[White rum|Puerto Rican rum]] (optional: you may substitute for [[gin]], [[vodka]], [[scotch]] or [[bourbon]] ... or omit altogether)
* cooking [[wine]] (or substitute for any [[Rosé wine|pink]] or [[red wine|red drinking wine]]) add a spoonful of [[vinegar]] if you opt not to use any wine.
* [[grape juice]] (which you may substitute for or blend with the wine used, if any)
* ⅓ cup [[raisins]]
* * [[onion]]s
* [[garlic]], either fresh or bottled. Avoid using [[garlic salt]].
* [[peppers]], to your taste (hot, mild, red, green, other)
* ⅔ cup of [[tomato sauce]] (or two tablespoonfuls of [[tomato paste]])
* a pinch of [[salt]]

== Procedures ==
# Use entire [[chicken]] pieces or remove the skin, at your discretion. If you remove the skin, leave a small remnant to add some flavor during the next step and later remove, if necessary.
# In a deep frypan, heat a small amount (about two tablespoonfuls, or barely enough to lightly coat the bottom of the frypan) of [[olive oil]] at medium high heat, until very hot.
# Carefully add the [[chicken]] pieces.
# Sauté quickly on each of the [[chicken]] piece surfaces, no more than a few seconds for each surface. The idea is to seal the meat, not to cook it.
# If you are using [[rum]] or any substitute, carefully pour it on the [[chicken]] pieces and set fire to the [[liquor]]. A match applied to any of the [[liquor]] will normally do the trick. Be quite careful not to get yourself burned, especially if you've been tasting the wine and [[liquor]] beforehand. Keep a lid nearby in case you need to cover the frypan if the fire gets out of hand. Let the [[liquor]] fire extinguish itself.
# Remove the [[chicken]] pieces and set aside.
# In the same deep frypan, sauté the [[onion]]s, [[peppers]] and [[garlic]].
# Add slightly more [[olive oil]], if necessary.
# When the [[onion]]s are turning golden, add the and the [[tomato]] sauce or paste.
# Stir.
# Add the [[chicken]] pieces, sprinkle the [[salt]] and add the [[grape juice]] and/or the wine (some people actually substitute [[water]] for the [[grape juice]] and the wine. We do not particularly recommend that unusual practice)
# Let the liquid come to a boil and lower the heat to medium.
# Cover and cook for ten to fifteen minutes, depending on the number of [[chicken]] pieces in the pot.
# Add the [[potato]]es and [[carrot]]s, and the [[raisins]].
# If you are using canned [[carrot]]s, wait to add them two minutes before serving.
# Allow to cook until [[potato]]es and [[carrot]]s are as soft as you normally enjoy them.
# If the sauce is too watery, use about one-third cup of the liquid and stir in a tablespoonful of [[cornstarch]].
# Blend thoroughly and then add it to the pot.
# Stir.
# Let cook another minute.


[[Category:Bourbon Recipes]]
[[Category:Chicken Recipes]]
[[Category:Grape juice Recipes]]
[[Category:Olive Recipes]]
[[Category:Potato Recipes]]
[[Category:Puerto Rican cuisine]]
[[Category:Meat Recipes]]
[[Category:Raisin Recipes]]

[[Category:Tomato paste Recipes]]