Octavito's fricase' de pollo (Cuban chicken fricassee')
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."
- 1 whole chicken, cut into 6 - 8 pieces.
- 1 small Spanish or white onion
- 1 glove garlic
- 1 tablespoon of Goya Salzonador
- 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
- Brown the chicken in the vegetable oil.
- Once slightly browned, add the onions
- Once the onions have begun to caramelise, add the Goya Salzonador, 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.
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.
Some people like sliced pimentos in this dish too.