Pollo Fricassee (Chicken in Red Wine)
Why I Love This Recipe
This dish will be a hit and leave everyone begging for more. If you want to have leftovers make more than you think you need because I promise people will go back for second and probably thirds. It is savory but it has a tangy sweetness because of the wine and after the chicken my favorite has to be the carrots. They are soft and sweet, like little nugget treats. I always serve it with rice so it sucks up all the sauce, but it doesn’t hurt to have a piece of bread handy. It is just heaven!
Submitted by: "Jaymi Yamoah"
Ingredients You'll Need
3 LBS. CHICKEN PIECES BONE IN, SKINNED
3 TEASPOONS ADOBO GOYA SEASONING
3 TABLESPOONS OLIVE OIL
1 TABLESPOON VINEGAR
3 TABLESPOONS GARLIC, MASHED
2 TABLESPOONS OLIVE OIL
1 SMALL ONION, DICED
1/2 GREEN BELL PEPPER, DICED
1/2 CUP CHOPPED CILANTRO
1 14 OZ CAN DICED TOMATOES
8 OLIVES STUFFED WITH RED PEPPERS, HALVED
2 BAY LEAVES
1 ENVELOPE SAZON SIN ACHIOTE
2 TBS TOMATO PASTE
1 CUP RED WINE
1/2 CUP CHICKEN STOCK
10 PETITE GOLD POTATOES, HALVED
3 LARGE CARROTS, PEELED AND CHOPPED
SALT TO TASTE
COMBINE THE FIRST 5 INGREDIANTS AHEAD OF TIME AND REFRIGERATE UNTIL NEEDED.
IN A LARGE HEAVY POT HEAT 2 TBS. OLIVE OIL, UNTIL SIMMERING. ADD ONIONS, PEPPERS AND CILANTRO, LIGHTLY SEASON WITH SALT SAUTE UNTIL TRANSLUCENT. ADD DICED CANNED TOMATO, OLIVES, BAY LEAVES AND SAZON, COOK FOR 5 TO 8 MINUTES. ADD CHICKEN, TOMATO PASTE, CHICKEN STOCK AND RED WINE, BRING TO A BOIL, LOWER HEAT TO A SIMMER AND COVER, LET BRAISE FOR 30 MINUTES.
UNCOVER, ADD POTATOES AND CARROTS, COVER AND SIMMER ANOTHER 15 MINUTES. REMOVE COVER BRING TO A BOIL AND LET REDUCE FOR 20 MINUTES OR UNTIL SAUCE BEGINS TO THICKEN.
SERVE OVER RICE.