This is a childhood favorite that both my mom and dad made together. Fricase de pollo is a hearty, delicious, and easy to dish to make to feed a whole family on a weeknight. It, alongside so many others it seems, is the ultimate comfort food. As I visit or revisit a lot of these recipes from my childhood I truly do realize and appreciate that my siblings and I were fed like kings and queens. As a working mother of three boys, coming home and making a full blown meal like this after a day at work may sound daunting, but I will tell you no one in my house is regretful or resentful and everyone goes to bed satiated from their long day of school, sports, and whatever else in between. It is my ultimate “obra” or life’s work, to feed my family. I understand not everyone feels this way and you’re ok with fast food, frozen packages of whatever, but that isn’t for me and each to their own. I invite you to try something new and you can start right here with this fricase de pollo. Enjoy!
Fricase de Pollo
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 1 lemon, juiced
- 6 cloves garlic, minced
- 1/2 cup naranja agria
- 1 bell pepper, diced
- 1 15 oz. can tomato sauce
- 1/4 tsp cumin
- 2 bay leaves
- 2 Tbsp olive oil
- 1/2 cup Manzanilla olives
- 2 Tbsp capers
- 1 cup Pinot Grigio
- 1 lb Russet potatoes, cubed and boiled for 6 mins in advance
- salt and pepper to taste
- white rice (optional for serving)
Prepare
- First, marinate the chicken in a large bowl with lemon juice for 2 hours.
- Next, heat olive oil in a large heavy bottomed sauce pan until a light haze forms over it.
- Brown the chicken by cooking it about 6 minutes per side, then remove and set aside on a plate.
- Add the onions bell pepper, and garlic to make the sofrito. Stir until the vegetables are soft and sautéed.
- Then add the cumin, tomato sauce, the boiled/cubed potatoes, Pinot Grigio, and simmer on low heat for 10 minutes.
- Add the Manzanilla olives, capers and stir lightly. Cook for another 10 minutes then serve on it’s own or with white rice.
