Fricasé de pollo

fricasé_de_pollo

Cuban food is renowned for its vibrant colours, bold flavours and unique blend of Spanish, Caribbean and African influences. One of the most popular dishes in Cuban cuisine is Fricasé de pollo, a hearty and flavourful stew made with chicken, potatoes, bell peppers, onions, garlic, tomatoes and fragrant spices. This delicious and comforting dish has a rich history and is a symbol of Cuban culture and tradition.

The origins of Fricasé de pollo can be traced back to colonial times in Cuba, when African slaves and Spanish conquerors brought their culinary traditions to the island. They combined local ingredients with the flavours and techniques of their homelands, resulting in a diverse and rich cuisine that continues to thrive today. Fricasé de pollo is believed to have originated in the eastern provinces of Cuba and has since spread throughout the country and beyond.

The name Fricasé comes from the French word “frire”, meaning “to fry”, and refers to the method of browning the chicken before simmering it in a sauce. This gives the chicken a crisp exterior and helps to seal in the juices, resulting in a tender and flavourful meat. The sauce for Fricasé de pollo is made with tomatoes, onions, garlic and bell peppers, which are sautéed in oil until soft and fragrant. Spices such as cumin, oregano and bay leaves are then added to give the sauce a depth of flavour and aroma.

Potatoes are another key ingredient in Fricasé de pollo, as they help to thicken the sauce and add a comforting and satisfying element to the stew. Traditionally, the potatoes are cubed and added to the sauce, where they absorb the flavours and become tender and creamy. Other ingredients such as olives, capers and raisins may also be added to give the stew a sweet and salty balance.

Fricasé de pollo is a versatile dish that can be served on any occasion, from casual dinners to festive celebrations. It is often accompanied by rice, beans and plantains, which complement the flavours and textures of the stew. A refreshing salad or a slice of avocado can also be served on the side to balance the richness of the dish.

In conclusion, Fricasé de pollo is a delicious and comforting dish that embodies the spirit of Cuban cuisine. Its rich history and unique blend of flavours and influences make it a true symbol of Cuban culture and tradition. Whether enjoyed with family and friends or as a solo indulgence, Fricasé de pollo is sure to delight and satisfy any palate.

Ingredients:

  • 2 lbs of chicken, cut into small pieces
  • 1/4 cup of olive oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 cloves of garlic, minced
  • 1 tbsp of tomato paste
  • 1 can of diced tomatoes
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 cups of chicken broth
  • 1/2 cup of dry white wine
  • 1/4 cup of olives
  • 1/4 cup of raisins
  • Salt and pepper
  • 1/4 cup of fresh parsley, chopped

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.

  2. Add the chopped onion and green pepper to the pot and sauté until softened. Add the garlic and tomato paste and cook for another minute.

  3. Add the diced tomatoes, bay leaf, oregano, cumin, chicken broth, and white wine to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

  4. Return the chicken to the pot and add the olives and raisins. Season with salt and pepper to taste.

  5. Simmer for an additional 30-40 minutes, until the chicken is cooked through and the sauce has thickened.

  6. Remove the bay leaf and serve hot over rice, garnished with fresh parsley.

Enjoy your delicious Cuban Fricasé de pollo!