My Mom had been in Cuba for over a month and I not only missed her but I missed her cooking. I have been craving my Moms Chicken Fricasse and as soon as she got back from Cuba she came over and shared this long time family recipe. As with any traditional Cuban recipe you will find some variances on some of the ingredients used. I have seen many Chicken Fricasse recipes use a tomato base, but my mom never used a tomato base and I'm fine with that. To me this dish was perfect as is.
5 Lbs of Chicken (bone-in, skin-on)
Olive Oil (enough to cover pan)
1/4 Cup vinegar
1 Cup white wine
3 Tablespoons of Capers
1 Tablespoon Caper Juice
12 Manzanilla Olives
2 Bay Leaves
1 Tablespoon Cummin
6 Whole All Spice
1 Tablespoon Peppercorns
1 Whole Chopped Onion
1 Whole Green Pepper
1 Whole Red Pepper
6 Garlic Cloves
1 Pack of Sauzon Goya
Salt to taste
Season individual chicken pieces with salt. Add all ingredients in a container, cover and refrigerate 1 to 2 hours.
Remove chicken from the marinade.
Strain and reserve marinade juice.
Warm the oil in a large Dutch oven over medium heat and brown the chicken pieces. Pour into the pot all of the remaining ingredients , sauteing with the chicken until onions are translucent, about 3 -5 min.
Add reserved marinade juice. Reduce heat to low, cover pan and simmer for 30 min.
Serves well with white rice