Fricase de Pollo (Chicken Fricassee)

Name: Fricase de Pollo (Chicken Fricassee)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Cuisine: Mexican
Ingredients: 8 pieces Chicken Thigh (8-10 chicken thighs (Bone-in, skin on) *See notes below — up to 10); 2 cup Mojo Marinade (2 cups mojo marinade (store bought is fine but Abuela’s Counter is better)); 1 piece Yellow Onion (1 medium/large yellow onion (diced)); 2 pieces Red Bell Pepper (2 red peppers (diced)); 4 pieces Garlic (4 garlic cloves (minced)); 2 pieces Russet Potato (2 small/medium russet potatoes cut into square chunks); ¼ cup Olive Oil (1/4 cup olive oil); 2 pieces Sazon (2 packets sazon goya (cilantro achiote)); 1 tsp Dried Oregano (1 teaspoon dried oregano); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 1 ½ tbsp Table Salt (1 ½ tablespoon salt (divided)); 1 tbsp Black Pepper (1 tablespoon of pepper); 1 cup Dry White Cooking Wine (1 cup dry white cooking wine); 2 tbsp Tomato Paste (2 healthy tablespoons of tomato paste); ¼ cup Alcaparrado Olives (1/4 cup alcaparrado olives roughly chopped, divided (pimiento stuff will also do)); 1 tbsp Olive Juice (1 tablespoon olive juice from can); ¼ cup Chicken Broth (1/4 cup chicken broth); ¼ cup Parsley (1/4 cup fresh parsley for garnish)

Fricase de Pollo (Chicken Fricassee) - Entree (Caribbean)

90 minMexican

Servings10

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Dairy Free
Egg Free

Ingredients

For 10 servings

Chicken Thigh8 pieces · 8-10 chicken thighs (Bone-in, skin on) *See notes below — up to 10
Mojo Marinade2 cup · 2 cups mojo marinade (store bought is fine but Abuela’s Counter is better)
Yellow Onion1 piece · 1 medium/large yellow onion (diced)
Red Bell Pepper2 pieces · 2 red peppers (diced)
Garlic4 pieces · 4 garlic cloves (minced)
Russet Potato2 pieces · 2 small/medium russet potatoes cut into square chunks
Olive Oil¼ cup · 1/4 cup olive oil
Sazon2 pieces · 2 packets sazon goya (cilantro achiote)
Dried Oregano1 tsp · 1 teaspoon dried oregano
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Table Salt1 ½ tbsp · 1 ½ tablespoon salt (divided)
Black Pepper1 tbsp · 1 tablespoon of pepper
Dry White Cooking Wine1 cup · 1 cup dry white cooking wine
Tomato Paste2 tbsp · 2 healthy tablespoons of tomato paste
Alcaparrado Olives¼ cup · 1/4 cup alcaparrado olives roughly chopped, divided (pimiento stuff will also do)
Olive Juice1 tbsp · 1 tablespoon olive juice from can
Chicken Broth¼ cup · 1/4 cup chicken broth
Parsley¼ cup · 1/4 cup fresh parsley for garnish

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Steps

1Marinade chicken pieces in salt, and mojo overnight or at minimum 30 minutes prior to cooking.
2Once marinated, remove chicken from marinade and pat dry. *Patting dry will prevent it from splattering when you put it into the hot oil.
3Heat the olive oil in a large pot, over high heat. Wait for the oil to get very hot. Sprinkle the chicken with salt.
4Place the chicken skin side down, in batches if need be to not over crowd the pan. You want to get a nice brown color on the skin, this will take about 7-9 minutes depending on your stove. Then flip the chicken and cook for just about 2 minutes (doesn’t need to cook through). Remove from pan and set aside.
5Add the onions and red pepper to the pan. Season with salt, pepper, the packets of sazon, oregano, cumin, and saute all together until the onions are translucent. Then make a space and add your garlic. Cook the garlic for 2 minutes and mix everything together.
6Add in the tomato paste and stir it into the veggies until it starts to look cooked out takes about 2-3 minutes. Then add in the broth and the wine to the pan and simmer with the veggies and paste for 5 minutes.
7Time to add the chicken back into the pot. You do not drown the chicken with the broth. Keep the chicken braising without soaking the skin.
8Add in half of the olives and the olive juice and mix well.
9Add potatoes into the pot. Nestle them around the chicken and under the chicken. Mix them in don't be afraid to get them into the sauce so they can braise with all the flavors.
10Cover and simmer for 35-40 minutes on medium/low or low depending on your stove's heat. Check in on it occasionally. Move the potatoes and and the chicken around. You will know it's done with the potatoes are soft and the chicken is falling apart a little.
11Garnish with the remaining olives and chopped parsley. Serve with The Perfect White Rice or Grilled Avocado.