Fricassee De Pollo Recipe Video
Fricase de Pollo is basically a chicken stew. The sauce is what really makes the dish, and when you mix it with brown rice, it’s one of my favorite meals.
To make mine healthier and trim the fat, I use skinless, boneless, chicken breast instead of whole chicken like the traditional recipe calls for. This also cuts down on the cooking time.
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupExotic
Ingredients
* 2 pounds of boneless, skinless chicken breast, cut into 2″ pieces.
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 1/2 teaspoon ground cumin
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 1 green bell pepper, cored, seeded, and finely chopped
* 1 red bell pepper, cored, seeded, and finely chopped
* 2 tablespoons chopped cilantro
* 1 teaspoon dried oregano
* 1 bay leaf
* 1/2 cup vino seco or dry white wine
* 1/2 cup tomato puree
* 2 cups fat-free, reduced-sodium chicken broth
* 1 large baking potato, peeled and cut into 1″ pieces
* 2 carrots, peeled and sliced crosswise in 1/2′ pieces
* salt & ground pepper
* 1/2 cup pimento-stuffed green olives
Directions
1. In a large plastic re-sealable bag, combine chicken, lime juice, garlic, and cumin. Marinate in the refrigerator for 30 minutes.
2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onions, peppers, cilantro, oregano, and bay leaf. Cook and stir for 5 minutes or until the vegetables are soft, but not brown. Stir in the marinated chicken and cook for 3 minutes, or until the chicken turns white.
3. Add wine and tomato puree and bring to a boil over high heat. Add the chicken broth, potatoes, and carrots. Season with salt and pepper. Reduce heat to medium-low and simmer for 30 minutes, or until the chicken is no longer pink in center, the potatoes and carrots are tender, and the sauce is thick and flavorful.
Serve over brown rice.
Makes 4-6 servings.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onions, peppers, cilantro, oregano, and bay leaf. Cook and stir for 5 minutes or until the vegetables are soft, but not brown. Stir in the marinated chicken and cook for 3 minutes, or until the chicken turns white.
3. Add wine and tomato puree and bring to a boil over high heat. Add the chicken broth, potatoes, and carrots. Season with salt and pepper. Reduce heat to medium-low and simmer for 30 minutes, or until the chicken is no longer pink in center, the potatoes and carrots are tender, and the sauce is thick and flavorful.
Serve over brown rice.
Makes 4-6 servings.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
Editors Review
What better way to add a new spin to the poultry with this classic chicken stew. A healthy, hearty, low-fat chicken delight loaded with goodness of veggies and herbs, this one-pot meal is all you need to fill your tummy on hungry evenings. Just follow the instructions to the T and stir yourself up a quick pot.Questions, Comments and Reviews
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