Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken Fricase with Tomatoes, Potatoes and Carrots
It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid, is Caribbean in essence and flavor. We adapted San Juan chef Jose Santaella’s recipe from his book “Cocina Tropical.” Instead of a whole cut-up chicken, we use only bone-in thighs, as we find that dark meat stands up better to braising than more delicate breast meat. We also simmer the potatoes and carrots for about 10 minutes with water as the only liquid; this gives the vegetables a head start on cooking before the tomatoes and wine are introduced. If added raw to an acidic liquid, the vegetables require extended cooking to fully tenderize. You will need 1 cup of sofrito for this recipe, so be sure to cook up a batch in advance. Serve the fricase with rice and, if you’re so inclined, with fried sweet plantains.
4 to 6
Servings
Tip
Don’t use a Dutch oven made of “reactive” metal because the braising liquid is quite acidic. It’s best to use a nonreactive pot, such as stainless steel or enamel-coated cast iron, so the metal does not react to the acidity and cause “off” flavors. After returning the browned chicken to the Dutch oven, cover the pot only partially. A little evaporation is desirable so the braise isn't too watery.
1¼ hours
30 minutes active
Ingredients
-
1
tablespoon dried oregano
-
Kosher salt and ground black pepper
Directions
-
01In a small bowl, stir together the oregano and ½ teaspoon each salt and pepper. Season the chicken on all sides with the mixture. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and cook, turning once or twice, until browned on both sides, 8 to 10 minutes. Transfer the chicken to a large plate; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
May 15, 2023
Delicious
Pretty solid dish. No complaints here. I don't care for the skin on braised chicken, so I'm wondering if it would've been better to season under the skin beforehand.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This dish is too overwhelmed by tomato! It results in a heavy, sweet dish that I don't expect in a chicken fricase. I won't be repeating.