My Grandma was a great cook. She used fresh ingredients and no conservatives in all her recipes. Her chicken fricassee was a favorite dish for Sundays, or when there was a family gathering.
The cooking method is similar to a stew.
Add a side of whole grain brown rice for a healthy twist to this Spanish cuisine dish.
- 1-2 lbs chicken pieces (organic-thawed-lightly seasoned with adobo)
- 2-3 Tbsp Sofrito
- Sea Salt to taste
- 2-3 Medium size potatoes, peeld, and cut up in 1
- 10-15 Pimento Olives, sliced
- 2 Bay Leaves (Dry or Fresh)
- 4 Cups of water
- 1-2 Tsp Annato Oil (for coloring)
- 4 Cups of Whole-grain brown reice (Cooked, for side)
- 1 Whole Red Pimento (Sweet Red Pepper)
- 1Season the chicken pieces with adobo and salt. Sautee in a large pot adding the annatto oil and Spanish "sofrito". When the meat is brown or seared outside, add the water to cover the meat. Bring to a boil, add the olives, red pimento, then cover and turn heat to med-low, and cook covered for 20 minutes. Last, add the potatoes, and cook for 10 to 15 minutes more until potatoes are soft.
- 2Uncover and cook for a few more minutes to let the liquid thicken into a sauce, or to reach desired texture.
- 3Take a cup of the cooked rice into a small glass or ceramic bowl, press lightly with a spoon, then turn over onto the serving plate. Top with a strip of red pimento or whole olive.