Octavito's fricase' de pollo (Cuban chicken fricassee'): Difference between revisions
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|title=Octavito's fricase' de pollo Cuban chicken fricassee' Meat recipe | |||
|titlemode=replace | |||
|keywords=#garlic #raisins #bayleaf #tomatosauce #olives #octavitosfricasedepollocubanchickenfricassee #vegetableoil #carrots #goyasazonador #lemonjuice #chicken | |||
|hashtagrev=032020 | |||
|description=From Carla's recipe blog:" This is my grandfather, Octavio Saavedra's recipe | |||
}} | |||
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From [http://www.cubancuisine.co.uk/margaritas-cuban-recipe-blog Carla's recipe blog]: | |||
" This is my grandfather, Octavio Saavedra's recipe. This easy to make dish reflects the Eastern cultures' influence on [[Cuban Cuisine|cuban cuisine]]. The balance between the sweet [[Raisins|raisins]] and salty [[Olives|olives]] lends a deceptively complex marriage of flavours, more evocative of [[Indian cuisine]]." | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 3613 | |||
|PortionCalories = 903 | |||
|DatePublished=8th December 2013 | |||
|Author=Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
|Image = [[Image: | |Image = [[Image:Octavitos fricase de pollo Cuban chicken fricassee recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Carla's chicken</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Nice, damn nice!</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 whole [[Chicken|chicken]], cut into 6 - 8 pieces. | | 1 whole [[Chicken|chicken]], cut into 6 - 8 pieces. | ||
| 1 small [[Spanish]] or white [[Onion|onion]] | | 1 small [[Spanish]] or white [[Onion|onion]] | ||
| 1 | | 1 clove [[Garlic|garlic]] | ||
| 1 tablespoon of Goya | | 1 tablespoon of [[Goya Sazonador]] | ||
| ¼ cup [[Lemon juice|lemon juice]] | | ¼ cup [[Lemon juice|lemon juice]] | ||
| | | 150ml [[Tomato sauce|tomato sauce]] | ||
| ½ cup white | | ½ cup [[white wine]] | ||
| ¼ cup [[Vegetable oil|vegetable oil]] | | ¼ cup [[Vegetable oil|vegetable oil]] | ||
| 8 -10 [[Green olives|green olives]] | | 8 -10 [[Green olives|green olives]] | ||
| Line 28: | Line 55: | ||
| 1/8 cup [[Sultanas|sultanas]] or [[Raisins|raisins]] | | 1/8 cup [[Sultanas|sultanas]] or [[Raisins|raisins]] | ||
| 6 [[Potatoes|potatoes]], quartered | | 6 [[Potatoes|potatoes]], quartered | ||
| 4 [[Carrots|carrots]], cut into | | 4 [[Carrots|carrots]], cut into centimetre size slices. | ||
| [[Salt|salt]] and [[Pepper|pepper]] to taste | | [[Salt|salt]] and [[Pepper|pepper]] to taste | ||
}} | }} | ||
| Line 38: | Line 65: | ||
| [[Brown]] the [[Chicken|chicken]] in the [[Vegetable oil|vegetable oil]]. | | [[Brown]] the [[Chicken|chicken]] in the [[Vegetable oil|vegetable oil]]. | ||
| Once slightly [[Browned|browned]], add the [[Onions|onions]] | | Once slightly [[Browned|browned]], add the [[Onions|onions]] | ||
| Once the [[Onions|onions]] have begun to caramelise, add the Goya | | Once the [[Onions|onions]] have begun to caramelise, add the [[Goya Sazonador]], [[Potatoes|potatoes]], [[Carrots|carrots]] and [[Garlic|garlic]]. | ||
| A minute later, add the white whine, [[Tomato sauce|tomato sauce]], [[Lemon juice|lemon juice]], [[Bay leaf|bay leaf]] and [[Garlic|garlic]]. | | A minute later, add the white whine, [[Tomato sauce|tomato sauce]], [[Lemon juice|lemon juice]], [[Bay leaf|bay leaf]] and [[Garlic|garlic]]. | ||
| Stir and cover for twenty minutes. | | Stir and cover for twenty minutes. | ||
| Line 52: | Line 79: | ||
===Variations=== | ===Variations=== | ||
Some people like sliced [[Pimentos|pimentos]] in this dish too. | Some people like sliced [[Pimentos|pimentos]] in this dish too. | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cuban recipes]] | [[Category:Cuban recipes]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/raisins|#raisins]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/tomatosauce|#tomatosauce]] [[Special:Search/olives|#olives]] [[Special:Search/octavitosfricasedepollocubanchickenfricassee|#octavitosfricasedepollocubanchickenfricassee]] [[Special:Search/vegetableoil|#vegetableoil]] [[Special:Search/carrots|#carrots]] [[Special:Search/goyasazonador|#goyasazonador]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/chicken|#chicken]] | |||
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Latest revision as of 13:16, 7 May 2025
From Carla's recipe blog:
" This is my grandfather, Octavio Saavedra's recipe. This easy to make dish reflects the Eastern cultures' influence on cuban cuisine. The balance between the sweet raisins and salty olives lends a deceptively complex marriage of flavours, more evocative of Indian cuisine."
| Octavito's fricase' de pollo (Cuban chicken fricassee') | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 903 |
| Ready in: | 1 hour |
| Prep. time: | 20 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 8th December 2013 |
|
Best recipe reviewCarla's chicken 5/5 Nice, damn nice! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 whole chicken, cut into 6 - 8 pieces.
- 1 small Spanish or white onion
- 1 clove garlic
- 1 tablespoon of Goya Sazonador
- ¼ cup lemon juice
- 150ml tomato sauce
- ½ cup white wine
- ¼ cup vegetable oil
- 8 -10 green olives
- 1 bay leaf
- 1/8 cup sultanas or raisins
- 6 potatoes, quartered
- 4 carrots, cut into centimetre size slices.
- salt and pepper to taste
Method
- Brown the chicken in the vegetable oil.
- Once slightly browned, add the onions
- Once the onions have begun to caramelise, add the Goya Sazonador, potatoes, carrots and garlic.
- A minute later, add the white whine, tomato sauce, lemon juice, bay leaf and garlic.
- Stir and cover for twenty minutes.
- Add the raisins and olives and stir again.
- Cover and simmer for ten more minutes.
- Remove from heat and let heat reduce for five minutes. Now salt and pepper to taste.
Serving suggestions
Served on a bed of rice with black beans.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
Variations
Some people like sliced pimentos in this dish too.
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#garlic #raisins #bayleaf #tomatosauce #olives #octavitosfricasedepollocubanchickenfricassee #vegetableoil #carrots #goyasazonador #lemonjuice #chicken