RCI-SP.004.0144.001

Fricasé de Pollo al Ron y Vino

Chicken fricassee in rum and wine

nut-free
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

  • chicken pieces
    at will, enough to serve four of your adults
    1 unit
  • medium-sized potatoes
    cut in one-inch chunks. Some people peel the potatoes; others keep the skin for its vitamin contents. I won't be the one to say which one is right for you!
    2 unit
  • medium-sized carrots
    in one-inch slices
    2 unit
  • olive oil (preferably) or your favorite cooking oil
    1 unit
  • Puerto Rican rum (optional: you may substitute for gin
    vodka, scotch or bourbon ... or omit altogether)
    1 unit
  • cooking wine (or substitute for any pink or red drinking wine) add a spoonful of vinegar if you opt not to use any wine.
    1 unit
  • grape juice (which you may substitute for or blend with the wine used
    if any)
    1 unit
  • ⅓ cup
  • * onions
    1 unit
  • garlic
    either fresh or bottled. Avoid using garlic salt.
    1 unit
  • peppers
    to your taste (hot, mild, red, green, other)
    1 unit
  • ⅔ cup
  • 1 unit

Method

1
Prepare the vegetables: peel and mince the garlic, dice the onion, slice the pepper into thin strips, cut potatoes into one-inch chunks, and slice carrots into one-inch rounds. Set aside.
2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Season chicken pieces with salt on both sides, then place them in the hot oil and brown them on all sides until golden, working in batches if necessary to avoid crowding.
8 minutes
4
Remove the browned chicken and set aside on a plate.
1 minutes
5
Add diced onion, minced garlic, and pepper strips to the oil remaining in the pot, stirring frequently until the onion becomes translucent and fragrant.
4 minutes
6
Pour in the rum (if using) and allow it to simmer for 1-2 minutes, scraping the bottom of the pot to release any browned bits.
2 minutes
7
Add the cooking wine and grape juice, stirring to combine with the aromatics and pan drippings.
2 minutes
8
Stir in the tomato sauce until well incorporated into the liquid base.
1 minutes
9
Return the browned chicken pieces to the pot and add the potato chunks and carrot slices, distributing them evenly among the chicken.
2 minutes
10
Sprinkle raisins over the mixture and stir gently to distribute.
1 minutes
11
Bring the fricasé to a simmer, then reduce heat to medium-low, cover with a lid, and cook until the chicken is tender and cooked through and the vegetables are soft, stirring occasionally.
45 minutes
12
Taste and adjust seasoning with salt as needed before serving hot in shallow bowls or plates with the cooking liquid spooned over.

What Makes This Variant Distinct

  • Original variant

Cuisines