Octavito's fricase' de pollo (Cuban chicken fricassee'): Difference between revisions

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| 1 small [[Spanish]] or white [[Onion|onion]]
| 1 small [[Spanish]] or white [[Onion|onion]]
| 1 glove [[Garlic|garlic]]
| 1 glove [[Garlic|garlic]]
| 1 tablespoon of [[Goya salzonador]]
| 1 tablespoon of [[Goya Sazonador]]
| ¼ cup [[Lemon juice|lemon juice]]
| ¼ cup [[Lemon juice|lemon juice]]
| 1 small can of [[Tomato sauce|tomato sauce]]  
| 1 small can of [[Tomato sauce|tomato sauce]]  
Line 38: Line 38:
| [[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 Salzonador]], [[Potatoes|potatoes]], [[Carrots|carrots]] and [[Garlic|garlic]].
| 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.

Revision as of 11:08, 21 July 2014


Octavito's fricase' de pollo (Cuban chicken fricassee')
Electus
Servings:Serves 4
Ready in:1 hour
Prep. time:20 minutes
Cook time:40 minutes
Difficulty:Average difficulty

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."

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Brown the chicken in the vegetable oil.
  2. Once slightly browned, add the onions
  3. Once the onions have begun to caramelise, add the Goya Sazonador, potatoes, carrots and garlic.
  4. A minute later, add the white whine, tomato sauce, lemon juice, bay leaf and garlic.
  5. Stir and cover for twenty minutes.
  6. Add the raisins and olives and stir again.
  7. Cover and simmer for ten more minutes.
  8. 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.