Fricase de Pollo

Method14 steps · about 1 hr 5 min

1. 1

   Step 1: Season the chicken on both sides with 1 teaspoon of salt, cumin (½ teaspoon), oregano, and pepper.

   Uses 8 bone-in skin-on chicken thighs/drumsticks (about 2–2 1/2 lb total) · One teaspoon salt for chicken · ½ teaspoon Ground Cumin · ½ teaspoon Dried Oregano · ¼ teaspoon Black Pepper

2. 2

   Step 2: Heat the olive oil (2 tablespoons) in a large, deep sauté pan or wide pot over medium heat. Add the chicken and cook for 4-5 minutes. Turn each piece and cook for another 4-5 minutes to brown. The skin may come loose, but that’s okay—it will flavor the sauce.

   Brown the first chicken side, then repeat four to five minutes after turning · 5 minUses 2 tablespoons Extra Virgin Olive Oil · Seasoned raw bone-in chicken

3. 3

   Step 3: Take the pan off heat, lift out the seared chicken to a plate and cover loosely with foil. Keep the oil and browning juices in the pan for the sauce.

   Uses Browned partially cooked chicken and pan juices

4. 4

   Step 4: Return the pan to medium heat. Add the onions (1 small) and cook for 2 minutes, stirring often.

   Soften diced onion in chicken pan · 2 minUses Reserved chicken-browning pan · 1 small Onion (finely diced)

5. 5

   Step 5: Add the garlic (3–4), tomato paste (1 tablespoon), and ½ teaspoon of salt. Cook for 1 minute, stirring constantly.

   Cook garlic tomato paste and sauce salt · 1 minUses Softened onion in chicken-browning juices · 3–4 garlic cloves, minced · 1 tablespoon Tomato Paste · Remaining half-teaspoon salt for sauce

6. 6

   Step 6: Carefully add the wine to the pan. Stir while gently scraping brown bits from the bottom with a wooden spoon or spatula. Cook for 1-2 minutes, until most of the liquid has cooked out.

   Wine deglazing until mostly evaporated · 2 minUses Prepared onion-garlic-tomato-paste base · ½ cup Dry White Wine (like pinot grigio, or use vino seco (dry cooking wine if you prefer and have it handy))

7. 7

   Step 7: Add the tomato sauce (16 ounces), water (¾ cup), and the bay leaf (1), and stir.

   Uses Prepared wine-deglazed sauce base · 16 ounces Canned Tomato Sauce · ¾ cup Water · 1 Bay Leaf

8. 8

   Step 8: Add the chicken back to the sauce, including any juices collected on the plate. Arrange the pieces so they do not overlap.

   Uses Prepared tomato sauce · Reserved seared chicken and plate juices

9. 9

   Step 9: Bring the sauce to a simmer, lower to medium-low, cover and cook fifteen minutes. Shake the pan occasionally to prevent sticking and stir the sauce halfway through this same fifteen-minute phase.

   Simmer chicken · 15 minUses Seared chicken returned to tomato sauce

10. 10

    Step 10: After the initial fifteen-minute simmer, uncover and stir the chicken and sauce before adding the remaining ingredients.

    Uses Chicken and sauce after initial fifteen-minute simmer

11. 11

    Step 11: Uncover the pan, stir the chicken and sauce. Add the potatoes (12 ounces) and olives. Stir well and arrange the ingredients evenly in the pan.

    Uses Chicken in prepared simmered tomato sauce · 12 ounces Potatoes (peeled and cut into 1-2 inch pieces (about 2 medium potatoes, we used russet potatoes)) · ½ cup Pitted Spanish Olives

12. 12

    Step 12: Return to a simmer, lower to medium-low and cover. Cook about fifteen to twenty minutes, adjusting heat and shaking occasionally, until potatoes are fork-tender and chicken reaches at least 165°F (74°C) in its thickest part away from bone. Continue gently as needed to meet both endpoints.

    Simmer with potatoes · 20 minUses Chicken and tomato sauce with potatoes and olives

13. 13

    Step 13: Use tongs to remove and discard the bay leaf.

    Uses Fully cooked tender chicken-and-potato fricassee

14. 14

    Step 14: Serve with white rice and garnish with chopped parsley, if desired.

    Uses Finished fricassee with bay leaf removed · Chopped Parsley for garnish (optional)