Cuban Chicken Fricassee
My recipe for this Cuban chicken fricassee is inspired by the original, and I have added few ingredients of my own, like fresh orange juice, which pairs very nicely with the tomato sauce and adds a sweet balance.
Equipment
- Dutch oven
- Mixing bowl
- Cooking utensils
Ingredients
- 1 whole chicken cut in pieces
- 1 bottle sour orange juice
- 1 package latino seasoning
- 1 cup flour
- 4 garlic cloves chopped
- 1 tablespoon herbes de provence
- 1 tablespoon tomato chicken bouillon
- 1 fresh tomato diced
- 1 cup pimento caper olives “alcaparrado”
- 1 can 8 oz red sweet pimentos cut in strips (4 pimentos)
- 2 cans 8 oz tomato puree
- 1 cup orange juice freshly squeezed
- 2 cups frozen petite peas
Instructions
- Cut the chicken, season with the latino seasoning powder and marinate in sour orange overnight or at least 2 hours. Dust the chicken with the flour and sear on both sides. The flour will add flavors and also will help the sauce to thick.
- In the same pot add the herbes de provence, the tomato chicken bouillon, the fresh diced tomato, the olives, the pimentos, the tomato puree and the orange juice.
- Cover the pot and let it simmer for 30 minutes until chicken is tender. I am using a dutch oven to keep temperature even and allow the chicken to be tender.
- When the chicken is cooked add the peas and simmer for another 5 minutes. Doing this addition at the end to avoid peas lose their green bright color.
- Serve the Cuban Chicken Fricassee with white rice, plantains and a glass of iced cold malta.
Video
Nutrition
Calories: 436kcalCarbohydrates: 27gProtein: 29gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgSodium: 643mgPotassium: 476mgFiber: 4gSugar: 4gVitamin A: 858IUVitamin C: 30mgCalcium: 62mgIron: 4mg
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