Chicken Fricassee Cuban Style Recipes

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Steps:

• In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
• Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
• Sprinkle chicken with cumin & dust lightly with flour.
• In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
• In the same pan, sauté the potato cubes until lightly browned on all sides.
• Remove potatoes then sauté onion and pepper until limp.
• Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
• Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
• Serve the chicken pieces over white rice with plenty of sauce.

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
• Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
• Place chicken legs in slow cooker, and pour mixture over chicken.
• Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Steps:

• 1. Prepare a sofrito with the first 7 ingredients (oil through parsley). Simmer on low heat for approximately 10 minutes.
• 2. Add the chicken and cook in the sofrito for 10 minutes - then add the sherry, peas, raisins, olives and salt. Mix well.
• 3. Add the potatoes and bring mixture to a boil. Lower heat, cover and simmer for 35 minutes. Watch carefully and add more water (or sherry) as needed. You will want plenty of sauce to serve over chicken. The chicken can be served over or alongside white rice.