Zutaten für Chicken Fricase
- Chicken Thighs
- Adobo Seasoning
- 4 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/2 cup diced ham
- Sofrito Sauce
- Tomato Sauce
- White Wine
- Capers
- Bay Leaves
- 2 medium potatoes, peeled and cubed
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Zubereitung von Chicken Fricase
- In a small bowl, whisk together 2 tablespoons adobo seasoning, 1 tablespoon olive oil, 1 tablespoon white vinegar, 2 cloves minced garlic, and 1 teaspoon salt.
- Rub the chicken pieces thoroughly with the adobo paste. Let marinate for at least 30 minutes, or up to 1 hour in the refrigerator for enhanced flavor.
- Heat 3 tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat.
- Brown the chicken pieces in batches, ensuring not to overcrowd the pan. Set aside on a plate.
- Add 1/2 cup diced ham to the saucepan and cook for 2-3 minutes, until lightly browned.
- Stir in 1/2 cup sofrito (homemade or store-bought) and cook for another 2-3 minutes, until fragrant.
- Return the browned chicken to the saucepan. Add 2 cups chicken broth, 1 cup water, 2 medium potatoes (peeled and cubed), 1 medium onion (chopped), 1 green bell pepper (chopped), 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken and potatoes are tender. If using a slow cooker, transfer all ingredients to the slow cooker after browning the chicken and cook on low for 4-5 hours.
- Serve the Chicken Fricasé hot over steamed white rice. Garnish with fresh cilantro (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
16g
Fat
89g
Carbs
9g
