Fricase de Pollo

CHICKEN FRICASE

Time: about 2 hours total (prep and cook)

Serving Size: approximately 8 servings

Ingredients:

• 2 whole chickens (2 lbs. each)

• 3 garlic cloves

• 1 bitter orange

• 1 large green pepper

• 1 large onion

• 1 can tomato sauce

• ½ cup cooking oil

• ½ cup alcaparrado (equal part capers, diced olives and pimentos)

• 2 tspn. salt

• ¼ tsp. pepper

• 1 cup dry cooking wine (vino seco)

• 1 lb. cubed potatoes

Prep:

• Mince the garlic and squeeze the juice from one bitter orange (about ¼ cup juice)

• Cut the onion and green pepper into wheels

• Quarter each chicken and marinade in the garlic, bitter orange juice, onion, and green pepper.

• Refrigerate for about 30-60 mins.

Directions:

1. In a large pot (big enough to fit all the chicken), heat the oil on medium heat.

2. Place the chicken pieces into the pot and brown each side, about 3-5 minutes each side.

3. Pour the marinade (and the marinaded veggies) that the chicken was in into the pot, then add the tomato sauce, alcaparrado, cooking wine, salt, and pepper

4. Bring to low heat and cover pot for about 30 minutes.

5. Peel and dice the potatoes.

6. Remove cover and add the diced potatoes, making sure they are covered by the liquid. Cover and continue cooking another 30 minutes. Remove from heat and serve hot.

7. Optional: before serving, stir in a cup of green peas.

Notes & Comments:

• Using a whole chickens is recommended since the skin and bones impart more flavor, but you can use boneless chicken if it is more convenient. You can also choose to use only white meat or dark meat.

• If you cannot find bitter oranges, some latin markets sell bottled naranja agria marinade. You can also make your own by mixing equal parts orange juice and lime juice.

• Leftover chicken can be shredded and used as the filling for empanadas or pies.

• If you want a soupier fricase, you can add water or broth to your liking.

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Receta Original

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FRICASE DE POLLO

2 pollos (2 lbs. c/u)

3 dientes de ajo

1 naranja agria

1 ají grande

1 cebolla grande

1 lata salsa de tomate

½ taza aceite

½ taza de alcaparrado

2 cdta. de sal

¼ cdta. de pimienta

1 taza vino seco

1 lb. de papas

        Corte los pollos en cuartos y adóbelos con ajo machacado, naranja agria y la cebolla y el ají cortados en ruedas. Caliente el aceite y dore en él los cuartos de pollo. Añádales la cebolla, ají y jugo de naranja en que estuvieron anteriormente, y después agregue la salsa de tomate, alcaparrado, vino seco, agua, sal y pimienta. Cuando esté a medio cocinar, añada las papas y termínelo de cocinar todo. Al momento de servirlo, agregue, si lo desea, una taza de petit pois extrafinos. Da 8 raciones.