Fricase de Pollo (Chicken Fricase)

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A simple chicken dish with lots of flavor. The chicken comes out tender and juicy, and leftovers can be used for variety of different dishes. Goes well with a side of white rice.

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CHICKEN FRICASE


Time: about 2 hours total (prep and cook)

Makes about 8 servings


Ingredients:

2 whole chickens (2 lbs. each)

3 garlic cloves

1 bitter orange

1 large green pepper

1 large onion

1 can tomato sauce

½ cup cooking oil

½ cup alcaparrado (equal part capers, diced olives and pimentos)

2 tspn. salt

¼ tsp. pepper

1 cup dry cooking wine (vino seco)

1 lb. cubed potatoes

 


Prep:

  • Mince the garlic and squeeze the juice from one bitter orange (about ¼ cup juice)
  • Cut the onion and green pepper into wheels
  • Quarter each chicken and marinade in the garlic, bitter orange juice, onion, and green pepper.
  • Refrigerate for about 30-60 mins.


Directions:

  • In a large pot (big enough to fit all the chicken), heat the oil on medium heat.
  • Add the chicken into the pot and brown each side, about 3-5 minutes each side.
  • Pour the marinade that the chicken was in into the pot, then add the tomato sauce, alcaparrado, cooking wine, salt, and pepper (you may add some water if , but usually this is not necessary).
  • Bring to low heat and cover pot for about 30 minutes.
  • Peel and dice the potatoes.
  • Remove cover and add the diced potatoes, making sure they are covered by the liquid. Cover and continue cooking another 30 minutes. Remove from heat and serve hot.
  • Optional: before serving, stir in a cup of green peas.

 

Notes & Comments:

  • Although whole chickens are best because the bones impart more flavor, feel free to use boneless chicken if that is what you have available. You can also choose to use only white meat or dark meat, it's totally up to you (as long as you have the correct weight of meat)!
  • If you cannot find bitter oranges or juice, you can make some by mixing equal parts orange and lime juice.
  • If you have lots of leftovers, shred the chicken and it is excellent as filling for pies or empanadas!
  • You can dice the potatoes early on, but place them in a bowl of water to prevent them from oxidizing.

 

 

 


 
 

 

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Receta Original:

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FRICASE DE POLLO

 

2 pollos (2 lbs. c/u)

3 dientes de ajo

1 naranja agria

1 ají grande

1 cebolla grande

1 lata salsa de tomate

½ taza aceite

½ taza de alcaparrado

2 cdta. de sal

¼ cdta. de pimienta

1 taza vino seco

1 lb. de papas

 

        Corte los pollos en cuartos y adóbelos con ajo machacado, naranja agria y la cebolla y el ají cortados en ruedas. Caliente el aceite y dore en él los cuartos de pollo. Añádales la cebolla, ají y jugo de naranja en que estuvieron anteriormente, y después agregue la salsa de tomate, alcaparrado, vino seco, agua, sal y pimienta. Cuando esté a medio cocinar, añada las papas y termínelo de cocinar todo. Al momento de servirlo, agregue, si lo desea, una taza de petit pois extrafinos. Da 8 raciones.

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