Impulsive Spanish Caribbean Pollo En Fricase Recipe
Pollo en Fricase Ingredients
- 2 pounds skinless Chicken Thighs
- Adobo Mojado mixture (see below)
- 1 Red Pepper
- 1 Green Pepper
- 2 tbsp Olive Oil
- 1 tbsp Dairy Free Margarine
- 5 Shallots, roughly chopped
- 2 Carrots, peeled, rustic cut
- 1/2 head of Garlic Cloves (around 5 cloves), peeled & thinly sliced
- 1 cup Red Wine
- 14 ounce can Diced Tomatoes
- 1/4 cup chopped Fresh Coriander
- 2 Bay Leaves
Adobo Mojado Ingredients
- 1/4 cup packed Fresh Oregano
- 1/2 head of Garlic Cloves (around 5 cloves), peeled & roughly chopped
- 3 tbsp Olive Oil
- 2 tbsp Kosher Salt
- 1 tbsp Finely Ground Black Pepper
- zest & juice of 1 Lemon
Instructions
- Trim the chicken thighs and arrange them in a wide shallow casserole dish
- Add all adobo mokado ingredients into a blender
- Blitz the adobo mojado ingredients until nice and smooth with no lumps
- Pour the marinade over your chicken thighs
- Massage the marinade into the chicken so that it coats every surface
- Cover the casserole and refrigerate for at least 30 minutes, preferably an hour
- Set broiler to maximum
- Core & trim both peppers into flat pieces
- Lay the pieces of pepper skin-side-up on a foil-lined baking sheet
- Broil the peppers in the top rack for 8 to 10 minutes until the skin blackens and starts to blister
- Transfer the peppers to an air-tight container and set aside
- Prepare and chop all remaining ingredients while the chicken finishes marinating
- Once the peppers are cool enough to handle, peel them and chop them into a small dice
- Warm a large Dutch oven over medium-high heat
- Gently shake any excess marinade off the chicken thighs and transfer to a clean plate
- Discard the remaining marinade
- Add olive oil to the warm Dutch oven
- Working in small batches, brown the chicken pieces on all sides in the Dutch oven and set them aside in a clean shallow bowl
- Add margarine, onions & carrots to the Dutch oven
- De-glaze by stirring while sauteing the vegetables until softened, around 7 minutes
- Add garlic cloves and saute for another minute
- Add red wine, diced tomatoes, coriander and bay leaves
- Bring to a boil and let reduce for around 15 minutes until sauce is well thickened
- Add diced peppers along with any drippings to the Dutch oven
- Return chicken thighs along with any drippings to the Dutch oven
- Gently press the chicken thighs into the liquid so they are as submerged as possible
- Cover, reduce heat to low and let simmer for 30 minutes
- Remove bay leaves, serve over steamed rice and garnish with fresh coriander
Take A Delicious Culinary Trip To The Spanish Caribbean
As if chicken fricassee wasn’t tasty enough already, imagine a red-wine and tomato based version that makes your taste buds want to sing in Spanish! This sultry spring recipe is an excellent way to celebrate the arrival of warm weather and fresh ingredients, especially when guests are coming over and you want to impress with something deliciously different!
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.