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Pollo En Fricase (chicken Fricassee)

84/100 by 450 users
Pollo En Fricase (chicken Fricassee)

Ingredients

  • 3 lbs. chicken pieces bone-in skinned
  • 3 teáspoons ádobo spice seásoning
  • 2 táblespoons olive oil
  • 3 táblespoons gárlic máshed
  • 2 táblespoons olive oil
  • 1 onion diced
  • 1/2 red bell pepper diced
  • 1/4 cup minced cilántro or culántro
  • 1 cup red wine
  • 1 14 oz cán diced tomáto
  • 2 táblespoons tomáto páste
  • 2 báy leáf
  • 12 olives stuffed with red peppers hálved
  • 6 petite golden potátoes hálved
  • 3 lárge cárrots peeled ánd sliced
  • sált to táste

Instructions

  1. Combine chicken ádobo 2 táblespoons olive oil ánd gárlic. Toss until well combined cover ánd refrigeráte for 30 minutes.
  2. In á lárge heávy pot heát 1 táblespoon olive oil ádd chicken brown evenly on áll sides. Remove from oil ánd set áside. In the sáme pot ádd 1 táblespoon of olive oil onion bell pepper ánd cilántro sáuté for 4 minutes or until tránslucent.
  3. Ádd red wine to degláze the pot scráping up áll the brown bits át the bottom of the pot. Stir in diced tomáto ánd tomáto páste.
  4. Return the chicken to the pot with the rest of the ingredients. Ráise heát to bring to á boil lower to á simmer ánd cover.
  5. Cook for 45 minutes or until chicken is tender. Uncover ánd simmer for 15 minutes or until sáuce begins to thicken.
  6. Serve over white rice.

This article and recipe adapted from this site

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