Fricase de Pollo

CHICKEN FRICASEE

I love a good fricase de pollo. This is one of those dishes where you build layers of flavors. It is also better the next day in an empanada. Chop the chicken and potatoes together, strain the sauce, and warm it up to use as a dipping sauce.

Ingredients

• 2 bone-in, skin on, chicken breast, cut in halves

• 2 leg quarters, spilt the leg and thigh (total 3.5-4 pounds chicken)

• 3 tablespoons vegetable oil

• 1 yellow onion, sliced

• ¼ slice green pepper, seedless

• 1 bay leaf

• 3 garlic cloves, minced

• 2 teaspoons dried oregano

• 1 teaspoon cumin

• 8 ounces tomato sauce

• ½ cup white cooking wine

• 2 cups chicken broth

• 1 large tomato, diced

• Pinch saffron

• ½ cup frozen peas

• 3 potatoes, peeled, cut into 2-inch chunks

• 1 tablespoon salt

1. In a heavy bottom pot, add 3 tablespoons of oil. Set the heat to medium high. When the oil is hot, sear the chicken in batches, skin down first, until browned, about 3 minutes on each side. Remove the chicken to a plate and set aside.

   
   

2. Lower the heat to medium. Add the onions, green pepper and bay leaf. Sauté for 2 minutes. Add garlic and cook for 30 seconds. Make an empty space in the middle of the pot and add the oregano and cumin. Toast the spices for 15 seconds, then mix everything together.

   
   

3. Add tomato sauce, white cooking wine, chicken broth, diced tomato, saffron and frozen peas, and salt. Stir everything together. You can taste the sauce and it should be a little salty. Add the chicken to the sauce with all of its juices and potatoes. Make sure everything is covered in the sauce.

   
   

4. Set to medium high and when it starts to simmer, cover the pot and lower the heat to medium. Cook for 30 minutes. Taste for season.