Recipe
Chicken Fricasé
Cuban chicken fricasé with potatoes and carrots in tomato sauce and dry wine, made in a pressure cooker. Flavorful, easy, and perfect with white rice.
- Preparation10 min
- Cooking30 min
- Total time40 min
- Servings4 servings
- DifficultyEasy
Chicken fricasé is a stew that enchants Cubans, who love meals with good sauce. It is a very frequent dish on the Cuban table: easy to make and with an intense and delicious flavor.
Ingredients
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Method
- Season the chicken to your taste, add a little sour orange or lemon juice, and let it rest for a couple of hours.
- In the pressure cooker, heat the fat or oil and sauté the crushed garlic and onion.
- Add the chopped chicken and let it brown to seal the meat. Stir when it starts to take on a whitish color with well-browned areas.
- Add the tomato puree, lower the heat to medium intensity, and cook for about 5 minutes.
- Wash and peel the potatoes and carrot, and cut them into medium-sized pieces.
- Add them to the chicken and stir well so that the sauce mixes with all the ingredients.
CiberCuba - Pour in the dry wine and bay leaf, and cover with water up to halfway through the stew. Taste and adjust salt as needed.
- Cover the pot and cook under pressure over medium heat for about 20 minutes, without stirring.
- After that time, check that the chicken is cooked to your liking. The sauce should be thick; if not, let it reduce uncovered until it reaches your desired consistency.
