This dish is absolute comfort food to me. I grew up craving chicken and rice made by my grandmother, Mia as I called her. This Cuban dish, Fricase de Pollo, is a mixture of chicken, potatoes, onion and tomato sauce all cooked together for a hearty stew served with rice. The chicken gets marinated in a tart citrus mixture, which makes it so tender and juicy. The acidity carries throughout the dish to break up the rich flavors and hearty texture. Like many stews, the beauty of this dish is that it gets better with time. It’s perfect for a Sunday meal prep and will last throughout the heat being reheated each day.
- 2 navel oranges
- 1 lemon
- 1 lime
- 1 package bone-in chicken thighs or wings
- 1 tablespoon olive oil
- 1 green bell pepper
- 1 sweet onion
- 4 cloves of garlic
- 2 packets Sazón seasoning
- 1 cup chicken broth/stock
- 1 15 ounce can tomato sauce
- 4-5 red potatoes, scrubbed clean
- 1 teaspoon salt
- 2 cups rice, rinsed
- 3 cups water
- Extra olive oil and salt
- Squeeze the juice out of oranges, lemon and lime. Add a generous pinch of salt and stir. Add in chicken and let marinate for 30 minutes.
- While chicken is marinating, dice onion and green bell pepper. Mince garlic. Chop red potatoes into small chunks.
- Once chicken is done marinating, pat dry with a paper towel and reserve marinade.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chicken, skin side down, into pot and let brown for about 5 minutes or until golden. You will know chicken is ready once it easy pulls away from the bottom of the pan without sticking. Flip and cook for another 5 minutes or so. Remove chicken from pan and set aside.
- Add onion and pepper to the pan. Saute until soft. Add in garlic, Sazón packets and salt. Stir and cook for about 30 seconds or until garlic is fragrant.
- Add in chicken stock, tomato sauce and potatoes. Stir to incorporate. Add in chicken so it's nestled within the sauce.
- Bring up to a boil, then turn down and simmer for 40-60 minutes or until potatoes are fork tender. You can either remove chicken from the sauce and shred, or serve bone-in.
- While Fricase de Pollo is cooking, add rice, water, a big generous pinch of salt and a drizzle of olive oil to a nonstick pot. Stir to combine. Bring to a boil and once boiling, cover pot, turn down heat to low and let cook for 20 minutes – completely uninterrupted! No opening the pot to peek. Once timer is up, remove lid and fluff rice with a fork.
- Serve Fricase with a big scoop of rice on the side. Enjoy!
As many of you have seen on my Instagram Stories, I have a fool-proof recipe for rice from my dad. Jose has been preaching this “DON’T TOUCH THE RICE WHEN IT’S COOKING” method for years, and it works every time! (Don’t worry, he doesn’t scream like I wrote in all caps, it just was necessary for dramatic effect.) I hope you’ll give it a try, too.
Love food. Love self. Love life.