I made Fricase de Pollo (Cuban Chicken Stew) last night, which I based off of this recipe. I changed it up quite a bit because I didn't have any Sazon Goya or a pressure cooker. My improvised version is good, though it probably isn't quite as authentic as the original recipe. It is a great winter comfort food dish, so check it out.
Fricase de Pollo
4 chicken breasts, cubed
2 tablespoons achiote oil (if you don't have this, use canola oil)
1/2 sweet onion, diced
1/2 green bell pepper, diced
3 potatoes, large diced
3 carrots, sliced
1 teaspoon oregano
3 tablespoons garlic powder
1 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon turmeric
1/2 teaspoon chipotle powder
1 teaspoon dried jalapenos
1 bay leaf
8 oz can tomato sauce
4 oz white wine
12 oz water
salt and pepper
In a dutch oven, heat the oil, then brown the chicken over medium heat. Add in the white wine. When you don't smell alcohol coming from the pot, add the rest of the ingredients. When the mix comes to a boil, turn the heat to low and cover the pot. Cook for 2.5 hours. Check the pot periodically; you may need to add water. Serve over white rice.
Monday, February 20, 2012
fricase de pollo
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