Miriam?s fricasé de pollo (chicken fricassee)

Main Dish
4 servings
20 min
45 min
Very Easy
Serve with white rice and plantains, mariquitas or a salad - avocado salad compliments this dish beautifully.


Number of serving: 4
1 whole chicken - skinned and cut into 8 pieces


1/4 tablespoon Italian seasoning

6 garlic cloves - chopped

Juice of 1 medium sour orange - juiced

Olive oil - enough to coat pan

1/2 medium green bell pepper - cubed

1/2 medium red bell pepper - cut in strips

1 medium onion - chopped

1 1/2 tablespoons sun dried tomatoes in oil - reserve the oil

16 oz tomato sauce

1 cup dry white cooking wine

4 1/2 oz sweet red pimientos ? cut in large strips - reserve about 2 oz of the liquid

1 bay leaf

3 small potatoes - peeled and chunked

1 teaspoon capers

7 tablespoons manzanilla olives stuffed with pimientos - reserve the liquid


  • Season the chicken with salt and pepper to taste, Italian seasoning and garlic. Marinade in the sour orange juice for at least two hours. Coat pan with olive oil and brown the chicken pieces.
  • Remove the chicken from the pan. In the remaining oil with drippings, add onion, red and green peppers. Saute until soft. Add sun dried tomatoes with reserved oil. Stir into onions and peppers.
  • Add tomato sauce, cooking wine, a pinch of salt, bay leaf and sweet red pimientos with reserved liquid. Add the chicken to the sauce mixture. Cover and cook on medium-low for about 20 minutes.
  • Turn the chicken and add potatoes. Cover and continue cooking for 10 minutes. Add capers and olives if desired. Continue cooking for 15 minutes or until potatoes are tender.


Miriam?s Fricasé de Pollo (Chicken Fricassee), photo 1
Miriam?s Fricasé de Pollo (Chicken Fricassee), photo 2
Miriam?s Fricasé de Pollo (Chicken Fricassee), photo 3
Miriam?s Fricasé de Pollo (Chicken Fricassee), photo 4


Rate this recipe:
Generate another secure code = 

Related recipes