It's been a long time since I've made chicken this way. I don't know what's taken me so long seeing as it is sooooo good!
1 whole chicken quartered
2-3 cups worth of chopped onion
1 green bell pepper chopped
5-6 cloves garlic pressed
1 bay leaf
1 cup dry sherry
2 carrots cut in chunks
2 small red potaotes cut in chunks
12 pimento stuffed olives
salt
pepper
paprika
olive oil
Season your chicken quarters with salt, pepper and paprika. Heat a large pot drizzled with enough olive oil to coat the bottom. On medium heat saute the onions, green peppers and garlic. Add the chicken pieces ( I removed the skin from the chicken breasts) and let them brown a bit about 5 minutes on each side. (You may have to add more olive oil if they start to stick to the pot). Add the sherry, bay leaf and carrots. Cover and simmer on low for 45 minutes. Add your potatoes and adjust seasoning. Cover and simmer another 15-20 minutes until the potatoes are tender. Serve on a bed of white rice.
I bet the aroma from the wine and bay leaves is wonderful!
ReplyDeleteLooks good... it's easy to do lots of variations too... red wine and root veggies, white wine and lemons, etc. I love doing this with chicken thighs, which have great flavor and don't dry out.
ReplyDeleteIvonne can I have the painting of the cow?
ReplyDeleteElisa, yes although I know you are a vegetarian I'm sure you can appreciate the combination of flavors.
ReplyDeleteAnonymous, thanks for the tip. I'll have to try it with the red wine and root vegetables. I'll post when I do.
Yummy, what's the story behind this recipe? Looks like Fricasse de Pollo minus the tomato (some Cuban's actually do it without the tomato) yum :) I actually made Fricase de Pollo yesterday :D
ReplyDeleteNo story Nathan, just another Cuban recipe for chicken. :)
ReplyDeleteI'm gonna have to make your chicken sometime, my dad would love it since he complains that I cook to many tomato based stews he say's "Conoooo estoy enfadado de todas esas entomatadas y potaje's que ases, mi madre tu abuela cocinaba casi puro frito no tantos guisos" I know we have all the pan-fried, grilled, and breaded meat dishes, but I always tend to make something "Entomatado" or "Potaje's" jus cuz well they're my favorite and since I cook I make wat i want ha ha "que no este mandando al cocinero caray" :) oooooh boy and does he complain when I put "pasas" in the fricasse lol. which is why i usually add carrot to add the sweetness instead of raisins. Abuela is the same I have picky Cuban foodies in the family LOL.
ReplyDeleteLOL Nathan. My husband won't eat the fricase either, he says it's too sweet, but he ate this last night for dinner and leftovers for lunch!
ReplyDeleteThis looks very good. I won a LeCreuset French oven so I had to make some chicken and root vegetables. I still have to post it. It was so simple, but so good. I like the flavors you have here too! Yum!
ReplyDeleteI made this tonight for dinner, followed your recipe almost exactly (except that I used "Pimenton de la Vera"/ sweet smoked Spanish paprika instead of regular paprika) and chose to brown the chicken in the oil, setting aside then doing sofrito and all, tossing the chicken back in, and doing everything else the same.)
ReplyDeleteJust wanna tell you it CAME OUT AMAZING!!! One of my favorite Cuban chicken dishes now, I think it can kick regular "Fricase de Pollo" in the @$$ lol.
My father loved it, as it wasn't so "entomatado", my mom loved it too, and I loved it as well. Thank you so much for sharing it :) I'll upload pictures some other time.
Served it with "Arroz Blanco", a nice "Ensalada mixta", and a a "Potaje de Lentejas Con Chorizo" which I served in a small bowl as a soup to start the meal :) parents loved it :D
Nathan, you made my day! I am very happy that you and your family enjoyed it.
ReplyDeleteI blogged about your chicken if you want to check it out :)
ReplyDeleteMaking this for dinner tonight but using root vegetables. OMG.. My house smells soooo good. Thanks for the recipe
ReplyDeleteGoddessTee... thanks for stopping by. Enjoy your dinner!
ReplyDeleteHi, Ivonne I live here in Miami and just like Nathan I have only done the Fricasse de pollo. This might be a silly question but I have to ask. Is the sherry wine you use the same as vino seco? That chicken looks so yummy I need to try it.
ReplyDeleteAnonymous, sorry I'm getting back to you sooooooo late! I always used vino seco in Miami, it's hard to find it here so I supstitute with dry sherry. Thanks for stopping by.
ReplyDeleteHi there.. do you remove the skin from the chicken , also can I use white cooking wine instead of the sherry ? Thank You.
ReplyDeleteE.
My grandmother would remove the skin - except from the legs. Yes, you can use white cooking wine. Enjoy.
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