- 4 chicken quarters
- 2 large potatoes
- salt and pepper to taste
- butter to taste
- 1 beer
- 1 onion
- 1 cachucha pepper
- 1 medium red bell pepper
- complete seasoning to taste
- 10 cloves of garlic
- 1 little bit of cilantro
- 1 chopped tomato
- 8 ounces of tomato sauce
- raisins
- olives
Chicken Fricassee is a traditional Cuban dish. It is usually made with the thighs and drumsticks of the bird, but other parts can be used, including preparing it with boneless meat. In such cases, the main difference lies in the cooking times, as chicken with bones will take a little longer to cook.
Some ingredients may vary according to each cook's taste, but there are three that are almost mandatory for a good Cuban chicken fricassee: chicken, obviously, tomato sauce, and potatoes. Yes, potatoes, because there’s nothing like sinking a fork into a potato from the fricassee!
Here are the steps of Yani Gil's recipe:
Remove the skin from the chicken pieces. Add salt, pepper, and complete seasoning. In a pot, put the butter and sauté the chicken. Add the beer and let it cook over medium heat.
In another pan, prepare a sauté with the onion, garlic, chopped tomato, bell pepper, and ajà cachucha. Stir it and let it cook for a few minutes. Add the tomato sauce and the cilantro.
Peel and cut the potatoes into cubes.
Add the sofrito to the chicken. Also add the chopped potatoes, olives, and raisins. Cover it with water and let it cook over medium heat for about 20 minutes.
When you're ready, you can serve it alongside white rice and a traditional salad of tomato, cucumber, and avocado. Enjoy your meal!