Hello, lovers of food! We’re going to take a gastronomic tour of Cuba today, where every dish has a backstory. Our day’s shining star? The recipe that captures the essence of Cuban comfort cuisine is the delicious Chicken Fricassee, which is sure to soothe your soul.
A Culinary Tapestry: Chicken Fricassee Cuban
Chicken Fricassee, a dish that comes from the heart of Cuba, is a symphony for your taste senses, masterfully combining salty, sweet, and acidic elements. Imagine succulent chicken chunks dipped in a rich tomato-based sauce and garnished with a blend of flavorful spices and veggies. The purpose of this dish is to feed the soul as much as the body.
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INGREDIENTS
- 2 lbs bone-in, skin-on chicken pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup tomato sauce
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
INSTRUCTIONS
Sear and Season the Chicken:
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Season the chicken pieces with a generous amount of salt and pepper. Sear them till golden brown on all sides in a heated pan. This action seals in those delicious juices.
Sauté the Aromatics:
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In the same pan, add the diced bell pepper, minced garlic, and chopped onions and sauté until fragrant.
Create the Flavor Base:
-
Add the chicken broth, and tomato sauce. Add the cumin, oregano, and bay leaves and stir, allowing the flavors to combine into a savory symphony.
Simmer to Perfection:
-
Return the skillet with the seared chicken and gently let it soak up the flavorful tomato sauce. Simmer until the chicken is tender and the flavors have come together perfectly.
Serve with Love:
-
Serve your chicken fricassee with crusty bread on the side or over a bed of rice. Add some fresh herbs as a garnish, and presto—you’ve just conjured up some delicious Cuban food!
Chicken Fricassee Cuban
Tender chicken dances in a flavorful symphony of spices and tomatoes in our Cuban Chicken Fricassee dish, setting off a culinary voyage. Take in the coziness of Cuban culture and transform your kitchen into a flavorful retreat.
Equipment
- Deep Skillet or Dutch Oven: To bring the flavors together.
- Sharp knife For precise chopping.
- Cutting board Your trusty culinary canvas.
- Wooden spoon: The conductor of this flavorful orchestra.
Ingredients
- 2 lbs bone-in, skin-on chicken pieces: Thighs and drumsticks work wonders.
- 1 large onion, finely chopped: The foundation of flavor.
- 4 cloves garlic, minced: A punch of aromatic goodness.
- 1 bell pepper, diced: Adds a pop of color and sweetness.
- 1 cup tomato sauce: The heart of the dish.
- 1 cup chicken broth: For that extra layer of richness.
- 2 bay leaves: A classic aromatic touch.
- 1 teaspoon dried oregano: A hint of the Mediterranean.
- 1 teaspoon ground cumin: For that earthy warmth.
- Salt and pepper to taste: Seasoned to perfection.
Instructions
Sear and Season the Chicken:
- Season the chicken pieces with a generous amount of salt and pepper. Sear them till golden brown on all sides in a heated pan. This action seals in those delicious juices.
Sauté the Aromatics:
- In the same pan, add the diced bell pepper, minced garlic, and chopped onions and sauté until fragrant.
Create the Flavor Base:
- Add the chicken broth, and tomato sauce. Add the cumin, oregano, and bay leaves and stir, allowing the flavors to combine into a savory symphony.
Simmer to Perfection:
- Return the skillet with the seared chicken and gently let it soak up the flavorful tomato sauce. Simmer until the chicken is tender and the flavors have come together perfectly.
Serve with Love:
- Serve your chicken fricassee with crusty bread on the side or over a bed of rice. Add some fresh herbs as a garnish, and presto—you've just conjured up some delicious Cuban food!
Video
Notes
Closing Note:
Savoring every morsel of this Cuban Chicken Fricassee will help you to remember that food is a celebration of culture, customs, and the delight of cooking rather than only a means of subsistence. So gather your ingredients, trust the process, and allow your taste to be delighted by the flavors of Cuba. Feliz probado!Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
1. What is Chicken Fricassee Cuban, and what makes it unique?
A tasty Cuban dish called chicken fricassee is made with soft chicken pieces and a flavorful sauce made with tomatoes and aromatic spices. It is distinct due to the fusion of culinary customs and Cuban flavors, which results in a hearty and tasty supper.
2. Can I use boneless, skinless chicken for this recipe?
You sure can, I say! Although boneless, skinless chicken also works well, classic recipes sometimes call for bone-in, skin-on chicken for flavor. To make sure the chicken is cooked thoroughly, adjust the cooking time.
3. What type of wine should I use, and can I omit it?
The ideal option is a dry white wine, but you can also use a non-alcoholic alternative like cooking wine or chicken broth. While the dish won’t be significantly changed without the wine, the flavor’s intensity may be affected.
4. Is Chicken Fricassee spicy?
The answer isn’t always that. The dish as written has a mild spice tone and a well-balanced flavor profile. You can vary the heat by adjusting the amount of pepper or, if preferred, by adding a small amount of paprika.
5. Can I make Chicken Fricassee ahead of time?
In response, yes! In fact, if you let them sit, the tastes tend to get deeper. All you need to do is reheat in the microwave or on the stove.
6. What sides pair well with Chicken Fricassee Cuban?
Serve it with plantain chips, crusty toast, or over rice. The sauce is ideal for mopping up with a mouthwatering carb!
7. Can I freeze leftovers?
In response, it is possible to freeze chicken fricassee. It can be kept for up to three months in an airtight container. When you’re ready to enjoy it again, thaw and reheat.
Nutrition Fact –
Nutritional Overview (Per Serving, assuming 4 servings):
Calories: 400-500 kcal
Protein: 25-30g
Fat: 20-25g
Saturated Fat: 5-7g
Unsaturated Fat: 15-18g
Carbohydrates: 20-25g
Fiber: 3-5g
Sugars: 5-7g
Cholesterol: 80-100mg
Sodium: 800-1000mg
