Recipe
Hen Fricasé
Cuban hen fricasé with potatoes, olives, peppers and dry wine, slow-cooked in tomato sauce. A dish of rural tradition.
- Preparation15 min
- Cooking1 h
- Total time1 h 15 min
- Servings4 servings
- DifficultyEasy
Hen fricasé is a delicious dish of rural tradition. It is known throughout Latin America, but it is also very Cuban.
Ingredients
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Method
- Heat the annatto oil in a stew pot and sear the hen pieces until golden.
- Salt the hen and let it cook for a few more minutes over medium heat.
- Remove the seared hen and set it aside. In the same pot, cook the diced onions.
- Add a little wine and stir well to take advantage of all the browned bits stuck to the bottom.
- Incorporate the peppers cut into brunoise and then the bay leaf, paprika and bomba pepper. Stir well.
- Add the dry wine and let it cook over medium heat until the alcohol evaporates.
- Add the tomato sauce (or tomato paste, if you prefer) and return the reserved hen pieces to the pot.
- Pour in the broth until everything is covered, cover the pot and cook over high heat until it comes to a boil.
- Lower the heat to medium and let it cook for 30 minutes.
- Add the potatoes and olives, cover again and cook for another 10 minutes.
- Add the finely chopped cilantro and pepper to taste. Cover, lower the heat to minimum and let it cook for another 5 minutes. Ready to enjoy and bon appétit!
Original video
In Spanish
