chicken fricassee - cuban style
There are many variations of this dish -- this fricassee is easy and delicious served over white rice.
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prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/4 cup oil
- 1 onion, chopped
- 1 green bell pepper
- 3 cloves garlic
- 1 can 8-oz. can tomato sauce
- 1 tablespoon paprika
- 1 tablespoon parsley, chopped
- 2 pounds chicken quarters
- 1 can small 4 oz. can green peas
- 1 teaspoon salt
- 1 cup dry sherry (or less to your taste)
- 1 small jar pimentos
- 1/2 cup raisins
- 1/2 cup pimento stuffed olives
- 1 pound potatoes, peeled and diced
How To Make chicken fricassee - cuban style
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Step 1Prepare a sofrito with the first 7 ingredients (oil through parsley). Simmer on low heat for approximately 10 minutes.
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Step 2Add the chicken and cook in the sofrito for 10 minutes - then add the sherry, peas, raisins, olives and salt. Mix well.
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Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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