Miriam?s fricasé de pollo (chicken fricassee)

Serve with white rice and plantains, mariquitas or a salad - avocado salad compliments this dish beautifully.

  • Miriam?s Fricasé de Pollo (Chicken Fricassee)
  • 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
Recipe type:
Main Dish
Number of serving:
4 servings
20 min
Cook time:
45 min
Ready in:
1 h, 5 m
Very Easy


- 1 whole chicken - skinned and cut into 8 pieces
- salt
- pepper
- 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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