Fricase de Pollo (Chicken Fricassee-Cuban-Style)

8 Servings
100% would make this recipe for Fricase de Pollo (Chicken Fricassee-Cuban-Style) again.

Delicious Traditional Cuban meal from my mother's kitchen. Its origins, like most Cuban food, is from Spain.

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Fricase de Pollo (Chicken Fricassee-Cuban-Style) Ingredients

1/2 cup sour orange juice	2 large onions -- peel chop
or mix sweet orange and lime juices	1 large green bell pepper -- chopped
half and half	1 cup tomato sauce
4 cloves garlic -- peeled and minced	1 cup dry white wine
1 1/2 teaspoons salt	1/2 cup stuffed green olives
1/2 teaspoon fresh ground black pepper	1/2 cup raisins
4 pounds chicken pieces -- skinned	1 pound potatoes -- peeled and cubed
1/3 cup vegetable oil

Instructions for Fricase de Pollo (Chicken Fricassee-Cuban-Style)

Combine the sour orange juice, garlic, salt and pepper in a container suitable for marinating the chicken. Add the chicken pieces to the marinade, cover and refrigerate 1 to 2 hours. Remove the chicken and blot in on paper towels. Reserve the marinade.

Warm the oil in a large Dutch oven over medium heat and brown the chicken pieces. Do this in batches rather than overcrowd the pan. Then return all the chicken to the pan. Add onions and green pepper, sauteing with the chicken until onions are translucent, about 3 minutes. Add reserved marinade, tomato sauce, wine, capers, olives, raisins, and potatoes. Reduce heat to low, cover pan and simmer for 30 minutes. Transfer chicken to a large serving dish and spoon the sauce over it.

Main Ingredient: ChickenCuisine: Caribbean