Chicken Fricasee Fricase De Pollo Recipes

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Steps:

• Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
• Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
• Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

Steps:

• 1. In a blender pour 1/4 cup wine 2 cloves garlic 1 tsp salt blend pour the marinade over your seasoned chicken. Chicken pieces should have been seasoned prior liberly with the adobo powder, salt, black pepper, paprika. Regrigerate in a freezer bag for at least two hours or better overnight. Mush bag and turn over a few times so this marinade can well penetrate the chicken.
• 2. Choose a heavy large pot that has a good lid. Take out chicken and let come to room temperature. Heat 1/2 cup oil and begin to brown your chicken pieces on all sides. I like to leave the skin on The chicken it imparts a great flavor to your poultry dishes. You may remove skin later and discard if you like. Chicken does not need to cook throughly just brown on the outside. This should take about 10/12 minutes. When done browning remove to a seperate pan. Do not put on paper towels.
• 3. Over a medium flame in the same pot add the remaining 1/4 cup oil and add all the diced vegetables, onion, remaining garlic, green pepper, cilantro and saute until onion and pepper are somewhat limp. Next add olives, raisens, capers, remaining wine, and vinegar. Stir well and continue to saute for about 1/2 minute. next add tomato sauce, and dry seasonings, garlic powder, oregano, salt, black pepper, cumin powder, adobo, packet of Sazon seasoning and paprika. Stir well and add the cup of water. Stir again and adjust salt & pepper to your liking. Cover this sauce and reduce heat to a very low simmer. while sauce simmers peel and quarter potaotes.
• 4. After simmering your sauce for 5 minutes, add your chicken pieces one at a time taking care to cover each piece with the sauce. Next add your potaotes and stir again spooning the sauce over all the potatoes If you like you may sprinkle a little more wine over the mixture about a 1/4 cup. I do this some times to add extra flavor. Cover and on a medium low flame cook for about 1 hour. After 30 minutes of cooking uncover and check to see if your fricasee has not begin to dry out also test your potaoes they are done when fork penetrates them easly. At this time you may adjust your heat to a little higher if need be. If you like you may add a little more water 1/4 cup and stir very gently. Cover and continue to cook until done. Traditionaly served on top of white rice you may do so or serve with crusty bread and a salad. Enjoy.

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

Steps:

• Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
• Heat oil and brown chicken.
• Add onion, pepper and citrus from the marinade.
• Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
• Add water to cover the chicken.
• Add the potato pieces in the last 20 minutes of cooking.
• Wonderful over fluffy or steamed white rice.

Steps:

• Heat the olive oil in a medium heavy bottomed pot or Dutch oven over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and a few cracks of pepper. Add the chicken skin-side down and cook in two batches until golden brown and crispy and the skin releases easily from the skillet, 5 to 8 minutes. Flip the chicken over and cook 3 minutes. Remove to a plate, leaving the fat in the pot.
• Add the onion, bell pepper, 1 teaspoon salt and a few cracks of pepper and cook, stirring occasionally and scraping the bottom of the pot with a wooden, until the onions soften, about 5 minutes. Stir in the garlic and Sazón seasoning and cook until fragrant, about 30 seconds. Add the vino seco and scrape up any browned bits with the wooden spoon to deglaze the pot.
• Stir in the tomato sauce, lime and orange juices, olives, potatoes and bay leaf. Nestle the chicken in the liquid and bring to a boil, 1 to 2 minutes. Cover the pan and simmer over low heat until the chicken is almost covered with the liquid, 15 minutes. Stir, pushing the chicken further into the liquid and simmer another 15 minutes. Remove the lid and cook uncovered until the liquid has reduced slightly and the potatoes are fork tender, 20 to 25 minutes. Discard the bay leaf and serve over white rice if desired.

Steps:

• Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
• In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
• Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
• Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
• Serve over white rice with plenty of sauce, and garnish with cilantro.