Fricase de Pollo

Experience the rich and comforting flavors of Cuban cuisine with this Fricase de Pollo, or Pollo Guisado. This hearty chicken stew combines tender, marinated chicken pieces with aromatic vegetables and spices, enhanced with the tang of olives and capers. It's a delicious main course that's perfect for family gatherings or cozy dinners.

Ingredients

🍗 2 lbs Bone-in Skinless Chicken, Thighs & Drumsticks
🧂 Kosher Salt, to fully coat chicken
🌶️ Black Pepper, to fully coat chicken
🧄 4-5 Garlic Cloves, minced
🍋 1 Lime, juiced
🍊 1 Orange, juiced
🧅 1 White Onion, diced
🫑 ¼ Green Bell Pepper, diced
🌶️ ¼ Red Bell Pepper, diced
🍅 1 cup Tomato Sauce
🌶️ 1 tsp Ground Annatto, or Paprika
🥂 1 cup Dry White Wine, Vino Seco
🍃 2-3 Bay Leaves
🫒 ½ cup Spanish Olives & Capers, including a little juice
🥔 3 Potatoes, cubed, medium size
🫒 Olive Oil, for browning chicken

Instructions

1- Season the Chicken:

• Combine the chicken pieces, kosher salt, and black pepper in a large glass mixing bowl.
• Use tongs to mix and coat the chicken evenly.

2- Create Mojo & Marinate:

• Add minced garlic, lime juice, and orange juice to the chicken.
• Mix thoroughly and marinate for 20-30 minutes or overnight for stronger flavor.

3- Brown the Chicken:

• In a cast iron skillet, heat olive oil over medium heat.
• Place the marinated chicken in the skillet, browning each side for about 3-5 minutes.
• Remove the chicken and set aside, reserving the juices.

4- Sauté Aromatics:

• In the same skillet, add diced onion and bell peppers.
• Sauté, scraping up the browned bits.
• Add a pinch of kosher salt and black pepper.

5- Build the Sauce:

• Mix in the tomato sauce, leftover chicken marinade, and ground annatto.
• Stir to combine.

6- Add Wine and Bay Leaves:

• Pour in dry white wine and add bay leaves once the sauce starts bubbling.
• Stir everything together.

7- Return Chicken & Simmer:

• Introduce olives and capers with a splash of their juice.
• Return the chicken to the skillet along with its juices.
• Allow it all to simmer for 20-30 minutes covered.

8- Add Potatoes & Continue Simmering:

• Add cubed potatoes, gently mixing them into the sauce.
• Cover the skillet again and cook for another 30 minutes until potatoes are tender.

9- Serve:

• Once potatoes are soft, taste to adjust seasoning.
• Serve hot with white rice and maduros.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: Approximately 6
Equipment:

• David Burke Glass Mixing Bowl
• David Burke Wooden Cutting Board
• Orange Plastic Citrus Squeezer
• Tongs with Blue Silicone Tips
• Wooden Salt Cellar
• Red Pepper Grinder
• Le Creuset 3.5qt Cast Iron Skillet, Marseille Blue
• Wooden Handle Spatula with Black Silicone Head
• Measuring Cups/Spoons
• Blue and White Striped Potholders

Cooking Tips:

• Create a fresh mojo with lime and orange juice for marinating.
• Brown chicken thoroughly to create a flavorful crust, using the kosher salt.
• Deglaze the pan with sautéed aromatics for richer flavor.
• Use a drinkable dry white wine for the sauce.
• Cut potatoes into smaller cubes for quicker cooking.

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Fricase de Pollo