Chicken Fricassée

Name: Chicken Fricassée (Fricasé Pollo)
Cuisine: Cuban
Ingredients: 1 whole frying chicken (about 3½ pounds), cut into 8 serving pieces; 1 ½ teaspoons freshly ground black pepper; 1 tablespoon salt; 2 garlic cloves; 1 red bell pepper, cored and coarsely chopped; ¼ cup extra-virgin olive oil; 1 medium white onion, coarsely chopped; 1 cubanella or green bell pepper, cored and coarsely chopped; 1 tablespoon ground cumin; 1 green bell pepper, cored and coarsely chopped; 1 cubanella or green bell pepper, cored and coarsely chopped; ¼ pound malanga or taro root, peeled and cut into ½-inch chunks (see Note); ¼ pound malanga or taro root, peeled and cut into ½-inch chunks (see Note); 1 tablespoon ground coriander; 1 tablespoon cayenne; 1 quart Chicken Broth; ¼ cup chopped cilantro; ½ pound calabaza, peeled, cleaned, and cut into ½-inch chunks (see Note); 1 green plantain, peeled and cut into ½-inch slices (see Note)

Fricasé Pollo

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Fricassée is a classic French cooking method, and if is also a Cuban and Puerto Rican favorite. This homey stew is basically chicken in a pot, and it is found on many Cuban menus as a weekly special.

Ingredients

1 whole frying chicken (about 3½ pounds), cut into 8 serving pieces
1 tablespoon salt

Europe
Americas
United States
Cuba
France
Stew
Gluten-free
Puerto Rico

Method

Rinse the chicken pieces and pat them dry; season with the salt and pepper. Coat a large Dutch oven or other ovenproof pot with the oil and place over medium-high heat. When the oil just begins to smoke, add the chicken pieces, skin-side down; you may have to work in batches. Brown the chicken for 6 minutes on each side, then remove to a platter.

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