Gallina En Fricase (Chicken Fricassee)
Ingredients:
3 pounds chicken, cut into serving pieces
2 garlic cloves, crushed
1 tablespoon Homemade Adobo
1 1/2 teaspoon oregano, dried
1 packet sazon seasoning
2 tablespoons olive oil
1 medium onion, cut into 1/2 inch strips
5 large red potatoes, peeled and thickly sliced
2 cups tomato sauce
1 teaspoon cumin, ground
2 bay leaves
2 tablespoons olives
2 cubes Basic Sofrito or 1/4 cup
1/2 cup red or white wine or water
1/2 teaspoon dried mustard
1 tablespoon white wine vinegar
3 tablespoon dark brown sugar
1 tablespoon worcestershire sauce
1/2 cup roasted red peppers, chopped
3/4 cup frozen green peas (optional)
Directions:
Rinse chicken under cold water and pat dry.
Rub chicken pieces with garlic.
Sprinkle with adobo and oregano.
Heat oil in large skillet.
Pan fry chicken over medium heat, turning ocassionally, until golden brown.
Remove chicken to a platter and cover to keep warm.
Add onion and sofrito to skillet sauteing until softened.
Stir in potatoes, cumin, bay leaves, olives, tomato sauce, wine, mustard, vinegar,
brown sugar, and worcestershire sauce.
Return chicken to skillet.
Bring sauce to boil, lower heat, simmer covered 40 minutes.
Ten minutes before serving add pimientos and peas.
Ingredients:
3 pounds chicken, cut into serving pieces
2 garlic cloves, crushed
1 tablespoon Homemade Adobo
1 1/2 teaspoon oregano, dried
1 packet sazon seasoning
2 tablespoons olive oil
1 medium onion, cut into 1/2 inch strips
5 large red potatoes, peeled and thickly sliced
2 cups tomato sauce
1 teaspoon cumin, ground
2 bay leaves
2 tablespoons olives
2 cubes Basic Sofrito or 1/4 cup
1/2 cup red or white wine or water
1/2 teaspoon dried mustard
1 tablespoon white wine vinegar
3 tablespoon dark brown sugar
1 tablespoon worcestershire sauce
1/2 cup roasted red peppers, chopped
3/4 cup frozen green peas (optional)
Directions:
Rinse chicken under cold water and pat dry.
Rub chicken pieces with garlic.
Sprinkle with adobo and oregano.
Heat oil in large skillet.
Pan fry chicken over medium heat, turning ocassionally, until golden brown.
Remove chicken to a platter and cover to keep warm.
Add onion and sofrito to skillet sauteing until softened.
Stir in potatoes, cumin, bay leaves, olives, tomato sauce, wine, mustard, vinegar,
brown sugar, and worcestershire sauce.
Return chicken to skillet.
Bring sauce to boil, lower heat, simmer covered 40 minutes.
Ten minutes before serving add pimientos and peas.
Puerto Rican Recipes
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