Fricase De Pollo (Cuban-Style Chicken Friccasse) Recipe

This recipe shows you how to make fricase de pollo from scratch using fresh, nutritious ingredients that honor the dish's heritage.Fricase de pollo, or "chicken fricassee," is a Latin American culinary masterpiece.

Ingredient

– 4 bone-in, skin-on chicken thighs (about 2 pounds) – ½ teaspoon sea salt – 1 tablespoon adobo seasoning, divided – 3 tablespoons olive oil1 medium yellow onion, diced – 4 garlic cloves, minced – ½ cup dry white cooking wine (such as Chardonnay or Pinot Grigio) – 1 (8-ounce) can tomato sauce – ½ bunch fresh cilantro – ½ teaspoon ground cumin – ½ teaspoon dried oregano – ¼ cup salad olives, drained

Direction

Salt and one teaspoon of adobo spice should be sprinkled both over the chicken.

Burst

1

White Line

The olive oil should be added to a big pan with a heavy bottom and then placed over high heat.

Burst

2

White Line

Cook chicken for 2-3 minutes each side until brown. Set away from the pan.

Burst

3

White Line

In the same pan, add the onions and sauté them until they become translucent.

Burst

4

White Line

Stir add garlic and heat for another minute until golden, stirring occasionally to avoid burning.

Burst

5

White Line

Pour in the wine and let it simmer until it has reduced by half, which should take around two to three minutes.

Burst

6

White Line

In a skillet, combine cooked chicken, tomato sauce, ¼ cup water, cilantro, cumin, oregano, olives, and remaining 2 tablespoons adobo spice.

Burst

7

White Line

Cover and simmer 25 minutes.Remove cilantro stems.If preferred, serve with white rice.

Burst

8

White Line

also see

also see

At-Home Philly Cheesesteak Recipe