Cuban Chicken Fricassee (Fricase de Pollo)
Servings 6 people
Ingredients
- 8-10 chicken thighs (Bone-in, skinless) *See notes below
- 2 cups mojo marinade (store bought is fine)
- ¼ cup olive oil
- 1 teaspoon salt (divided)
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 4 garlic cloves (minced)
- ¾ cup dry white cooking wine
- 1 16 ounce can of tomato sauce
- 1 teaspoon dried oregano
- ¼ cup pimiento filled olives
- 2 packets sazon goya
- 2 small russet potatoes (Peeled and diced into 1" pieces)
- ½ teaspoon ground cumin
- ½ cup peas
- ¼ cup water
Instructions
- Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
- Once marinated, remove chicken from marinade and pat dry. **See notes below
- Sprinkle the chicken with ½ teaspoon of salt.
- Heat the olive oil in a large pot, over high heat.
- Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.
- Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.
- Add the wine to the pan and simmer with the veggies for just about 2 minutes.
- Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
- Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
- Stir in the peas right before serving.
Notes
*I use chicken thighs in this recipe because they are so tender but I also threw in a couple chicken breasts (cut in half). You can always add whatever combination of chicken meat you'd like...just know white meat will not be as moist as the dark meat)
**Make sure to pat the chicken DRY before adding it to the oil. If you put them in wet, they will splatter like crazy and they will steam instead of browning.