PUERTO RICAN CHICKEN FRICASSE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 ½ lb –3 lb. chicken, cut into serving pieces
  • 1 Tbl. salt
  • 3 cloves garlic, chopped
  • 1 tsp. dried thyme
  • 1 Scotch bonnet or habanero pepper, seeded and minced
  • 1 Tbl cider vinegar
  • 1 Tbl. worchestshire sauce
  • 1/8 tsp. ground cloves
  • 2 Tbl. dark brown sugar
  • 2 Tbl. canola oil
  • 3 large onions, chopped
  • 2 tomatoes, skinned and chopped
  • 1 c chicken stock
  • 1 bay leaf

Directions

  • 1. Marinate the chicken with the first seven ingredients overnight(or for at least 4 hours). Drain the chicken and reserve the marinade for later use
  • 2. Heat the oil and sugar in a large, heavy bottomed skillet.
  • 3. Add the chicken and sauté until it takes on a deep brown color.
  • 4. Add the onions and cook until the onions are soft.
  • 5. Add the tomatoes, the reserved marinade, the bay leaf, and chicken stock, and simmer until the chicken is tender, 30-40 minutes.

Notes

I teach a caribbean cooking class and this is a class favorite!

Categories: Central American 
© 2006-2014 BakeSpace, Inc. All Rights Reserved