Fricasé de Pollo Estilo Cubano (Cuban Style Chicken Fricassée)

During one of my trips to the mainland (I live in Hawaii), my sister and I decided to make a Fricasé de Pollo based 'sort of' on the following recipe, but we made such a huge amount that we made some allowances and added more liquid (chicken stock, beer and 1 whole bottle of Chilean white wine) and used only chicken legs and thighs. Instead of the green bell peppers, we used red, yellow and orange bells. We did add raisins as my mom used to do.

Photo: Fricasé de Pollo, almost done.

Fricasé de Pollo, Cuban Style

Yield: 8 servings

1 medium onion, chopped
1 yellow bell pepper, sliced
1 red bell pepper, sliced

4-5 garlic cloves, minced
3 ounces olive oil
1/2 teaspoon dried or 1 teaspoon fresh oregano
1 teaspoon cumin
4 ounce tomato paste
1 ounce dry sherry (*)
2 cups chicken broth
2 medium chicken, cleaned and halved
4 medium potatoes, peeled and halved or cut-up
12 to 15 manzanillo olives (whole)
2-1/2 cups water or white wine
Salt and fresh ground pepper to taste (*)

In a large skillet, cook the onion, bell peppers and garlic in olive oil until tender. Add the oregano, black pepper, cumin, tomato paste, dry sherry, chicken broth and water.

Add the chicken parts and borwn a bit. Add liquids and let simmer 45 minutes. Add the potatoes and olives and continue cooking for 20 minutes or until potatoes are soft.

(*) Sonia's Notes:
We used much more sherry and wine than the recipe called for and let it simmer to reduce. I recommend using the real sherry wine and not the so-called cooking sherry which is loaded with salt. If you need to add salt, do so to your taste after you have finished adding all the ingredients. Remember the olives will also be salty.

My mother used to add raisins to her fricase at the same time she added the olives. The contrast of the sweet, plump raisins and the tart taste of the olives is very good.