Fricase de Pollo
Chicken Fricassee
Ingredients
Bijol
Peppercorn Pepper
Chicken Thigh
Vegetable Oil
Onion
Raisons
Green Olives
Green Pepper
Tomato Sauce
Potatoes
Measurements
- ½ cup sour orange juice ( or a 50-50 mixture of sweet orange juice and lime juice)
- 4 garlic cloves, peeled and minced
- 1 ½ teaspoon salt
- 1/4 tsp of Bijol
- ½ teaspoon freshly ground pepper
- 4 pounds chicken thighs, legs and breasts, skinned
- ½ cup vegetable oil
- 2 large onions, peeled and chopped
- 1 large green bell pepper, cored, seeded, and chopped
- 1 cup tomato sauce
- 1 cup dry white wine
- ¼ cup capers
- ½ cup stuffed green olives
- ½ cup raisins
- 1 pound potatoes, peeled and cubed
Directions
- Combine the 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 it on paper towels.
- Reserve the marinade.
- Warm the oil in a large Dutch oven over medium heat and brown the chicken.
- Add the onions and green pepper and sauté them with the chicken until the onions are translucent, about 3 minutes. Add the tomato sauce, wine, reserved marinade, capers, olives, raisins, and potatoes.
- Reduce the heat to low, cover the pan, and simmer for 30 minutes.
- Transfer the chicken to a serving dish and spoon the sauce over it.
