- 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
- full seasoning to taste
- 10 cloves of garlic
- A little bit of cilantro
- 1 chopped tomato
- 8 ounces of tomato sauce
- Raisins
- olives
Chicken Fricassee is a traditional Cuban dish. It is typically made with the thighs and drumsticks of the bird, but other parts can also be used, including boneless meat. In such cases, the main difference lies in the cooking times, as chicken with bones will take a bit longer to cook.
Some ingredients may vary according to each cook's preferences, but there are three that are almost essential for a good Cuban chicken fricassee: chicken, of course, tomato sauce, and potatoes. Yes, potatoes, because there's nothing like sinking your fork into a potato from the fricassee!
Here are the steps for Yani Gil's recipe:
Remove the skin from the chicken pieces. Season them with salt, pepper, and complete seasoning. In a pot, add the butter and sauté the chicken. Pour in the beer and let it cook over medium heat.
In another pan, prepare a sauté with the onion, garlic, chopped tomatoes, bell pepper, and ají cachucha. Stir and let it cook for a few minutes. Add the tomato sauce and cilantro.
Peel and dice the potatoes.
Add the sauté 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 made with tomato, cucumber, and avocado. Enjoy your meal!