my mother connie's chicken fricassee
In the 50's I remember when growing up that the local butcher always had the freshest meats. Mom packed the freezer till she barely got the door closed. Dad came home from work, opened the freezer door to get a snack, and a bunch of chickens came tumbling out. Dad cried out "Connie, what the heck are you doing with all these chickens?" "Oh," she replied "they were on sale." But mom's fricassee was a family favorite handed down through generations, and she would make this tomato based chicken stew and serve it over white rice with a side of fried plantains. We never had any leftovers.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 large chicken, broiler or fryer
- 2 to 3 sprigs bay leaves
- 2 teaspoons garlic powder (or 2 large cloves fresh garlic, minced
- 1 small onion, chopped
- 2 cans 8 oz tomato sauce + 2 cans water
- 2 tablespoons balsamic vinegarette dressing or wine vinegar
- 1 dash goya adobo flavored seasoning (add more to taste)
- 7 medium green spanish olives
- 2 tablespoons olive oil
- 2 - 3 medium potatoes, quartered
- OPTIONAL:
- 1 teaspoon capers
How To Make my mother connie's chicken fricassee
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Step 1Remove the skin from chicken and set aside in bowl. Season chicken with adobo seasoning and balsamic dressing.
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Step 2In large covered pot cook olive oil until hot, add 2 tbsp minced garlic, chopped onion until brown; add chicken and cook until outer layer is done.
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Step 3Add potatoes to the pot and stir. Pour in tomato sauce and water, enough to cover chicken, add olives and bay leaves. Cover with lid and simmer slowly about 1 1/2 hours. Serve over cooked rice.
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