RCI-SP.004.0251.001
Pollo en Fricase
Chicken fricassee
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- x 3 to 3½ lbs fryer cut up and washed thoroughly and patted dry with a paper towel1 unit
- 5 to 6 tablespoons
- 6 tablespoons
- table spoons of olive oil6 unit
- of cooking ham diced6 oz
- 2 tablespoons
- 2 unit
- of chicken broth or a ½ cup of dry white cooking wine½ cup
- green olives (you can use pitted6 to 8 unitunpitted or Spanish olives)
- table spoon of capers1 unit
- 3 to 4 tablespoons
- potatoes peeled and cut into quarters ( kept in a bowl covered with cold water)2 unit
Method
1
Season the chicken pieces thoroughly on all sides with adobo, then set aside on a clean plate and allow to sit for at least 10 minutes to absorb the flavors.
2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2 minutes
3
Working in batches to avoid crowding, add the seasoned chicken pieces to the hot oil and brown on all sides until golden, approximately 3 to 4 minutes per side.
8 minutes
4
Remove the browned chicken from the pot and set aside on a clean plate.
2 minutes
5
Add the diced cooking ham to the same pot and cook for 2 to 3 minutes, stirring occasionally, until it releases its flavors.
3 minutes
6
Stir in the sofrito and cook for 1 to 2 minutes, allowing the mixture to become fragrant and slightly caramelized.
2 minutes
7
Add the oregano and bay leaves, stirring constantly for about 30 seconds to toast the oregano lightly.
1 minutes
8
Stir in the tomato paste and cook for 1 to 2 minutes, stirring frequently, until it deepens in color and caramelizes slightly in the pot.
2 minutes
9
Return the browned chicken pieces to the pot, then pour in the chicken broth and stir well to combine all ingredients.
2 minutes
10
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes.
15 minutes
11
Drain the potatoes from their cold water bath and add them to the pot along with the green olives and capers, stirring gently to distribute them evenly throughout the fricasée.
1 minutes
12
Continue simmering, covered, for an additional 15 to 20 minutes, until the potatoes are tender and the chicken is cooked through with no pink remaining near the bone.
18 minutes