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 | | 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 | | 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') | |
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| Servings: | Serves 4 |
| Ready in: | 1 hour |
| Prep. time: | 20 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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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
- 1 whole chicken, cut into 6 - 8 pieces.
- 1 small Spanish or white onion
- 1 glove garlic
- 1 tablespoon of Goya Sazonador
- ¼ cup lemon juice
- 1 small can of tomato sauce
- ½ cup white whine
- ¼ cup vegetable oil
- 8 -10 green olives
- 1 bay leaf
- 1/8 cup sultanas or raisins
- 6 potatoes, quartered
- 4 carrots, cut into centimeter 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.