The Chef: Vivian Gonzalez
The Dish: Chicken Fricassee
Ingredients:
4 lb.. skinless chicken pieces
2 tbs. lime juice
6 garlic cloves, peeled and minced
1 1/2 tsp. sea salt
1/2 tsp. black pepper
1/3 cup olive oil
5 potatoes, peeled and cubed
4 carrots, peeled and diced
2 onions, chopped
1 green bell pepper, chopped
1 cup tomato sauce
1 cup white wine
1/3 cup capers
1/3 cup pimento-stuffed green olive
3 bay leaves
1 packet of Sazon Goya
1/2 cup raisins (optional)
2 cups white or brown rice
Method of Preparation:
– Start by marinating skinless chicken legs and thighs in sea salt and black pepper. Mix well and
add chopped garlic and fresh-squeezed lime juice. Put in the refrigerator to marinate for an hour.. or even over night.
– When you’re ready to cook, put olive oil in a hot pot and add bay leaves. When the oil starts to smoke, put in the chicken. Cook about two minutes on each side until it starts to brown- then transfer to an oven pan.
– Now it’s time to make the sofrito- a sauce that will be the base of the dish. In a food processor- put onions, garlic, green pepper and blend. It can be a little chunky or smooth, whichever you prefer. Add the mixture to the leftover oil in the pot and sauté.
Next, add tomato sauce, a packet of Sazon Goya and white wine! Stir well and simmer about 5 minutes.
– Add peeled, cubed potatoes to the oven pan along with diced carrots, capers, green olives and raisins. Add salt, pepper and the sofrito- pour it all over the chicken and vegetables. Add an extra drizzle of olive oil and dash or two more wine.
– Cover the pan and roast at 350 degrees for an hour.
To Plate:
– Serve the Chicken Fricassee on a bed of white rice. Salad optional.
Serving suggestion: White Wine
Serves: 8