Andy Garcia’s Fricase de Pollo

Andy Garcia loves to cook. And for him, cooking is an all day affair. There’s music, there’s dancing, and a lot of garlic! For this one, you have to get started the night before, but it’s so worth it to get the meat tender and tasty. Download your favorite playlist and get moving. This recipe is a crowd pleaser.

Ingredients

• 4 to 6 lbs. Chicken thighs (Dark meat)

• 10 garlic cloves

• 1 cup Lime juice/1 cup orange juice combined.

• 3 large onions sliced (not purple)

• 3 green/ red/ yellow or orange peppers (sliced) one of each for color.

• 2 small cans tomato paste.

• Salt to taste

• 1 can green peas

• ¼ cup Olive oil

• ¾ to 1 Cup of raisins

• ¼ to ½ cup of pitted green olives

• 1 to two teaspoons of capers

• ¼ to ½ teaspoon Black pepper

• 1 cup of Spanish dry sherry wine. (Good quality, not cooking wine)(You can substitute Apple Cider Vinegar if you cannot drink wine)

• 1 ½ lbs of potatoes cut (Yukon Gold, but you can use the type you like)

• Red Potatoes

Step 1

The night before.

Marinade chicken over night in glass container (Not metal) with chopped garlic, Onions , green peppers, bit of salt and black pepper and Lime /orange juice mix.

Cover and leave overnight in fridge.

Step 2

The day of.

Heat oil and brown chicken. Then remove and set aside.

Step 3

Sauté in same casserole, onions, peppers, garlic, Lime /Orange juice from marinade.

Step 4

Add sherry wine and deglaze the pan.

Step 5

Add tomato paste, raisins, olives, capers, salt , pepper.

Step 6

Add chicken and mix well.

Step 7

Then add water to barely cover chicken. Med- Low heat to finish cooking the chicken.

Step 8

The chicken will start coming off the bone with time. So when you serve just don’t serve the bone if it’s not attached.

Step 9

In the last 30 to 45 minutes add potatoes to cook.

Step 10

Slice very ripe Plantains (they’ll look black) and fry in vegetable oil.

Step 11

Cook some white rice and serve Rice, Fricassee, and Plantains.

Michele’s Kitchen Notes

ON THE SIDE...

Finish off with some rice and a side salad of sliced avocado and thinly sliced onion.

Add some extra virgin olive oil and balsamic vinegar as the dressing.