Octavito's fricase' de pollo (Cuban chicken fricassee')

From Carla's recipe blog:

" This is my grandfather, Octavio Saavedra's recipe. This easy to make dish reflects the Eastern cultures' influence on cuban cuisine. The balance between the sweet raisins and salty olives lends a deceptively complex marriage of flavours, more evocative of Indian cuisine."

Octavito's fricase' de pollo (Cuban chicken fricassee')

Servings:	Serves 4
Calories per serving:	903
Ready in:	1 hour
Prep. time:	20 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	8th December 2013

Best recipe review Carla's chicken 5/5 Nice, damn nice! NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 whole chicken, cut into 6 - 8 pieces.
• 1 small Spanish or white onion
• 1 clove garlic
• 1 tablespoon of Goya Sazonador
• ¼ cup lemon juice
• 150ml tomato sauce
• ½ cup white wine
• ¼ cup vegetable oil
• 8 -10 green olives
• 1 bay leaf
• 1/8 cup sultanas or raisins
• 6 potatoes, quartered
• 4 carrots, cut into centimetre size slices.
• salt and pepper to taste

Method

1. Brown the chicken in the vegetable oil.
2. Once slightly browned, add the onions
3. Once the onions have begun to caramelise, add the Goya Sazonador, potatoes, carrots and garlic.
4. A minute later, add the white whine, tomato sauce, lemon juice, bay leaf and garlic.
5. Stir and cover for twenty minutes.
6. Add the raisins and olives and stir again.
7. Cover and simmer for ten more minutes.
8. Remove from heat and let heat reduce for five minutes. Now salt and pepper to taste.

Serving suggestions

Served on a bed of rice with black beans.

Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

Variations

Some people like sliced pimentos in this dish too.

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