Andy Garcia’s Recipe For Fricase De Pollo

Ingredients:

2 to 3 kilograms of chicken thighs

10 garlic cloves

1 cup of lime juice and 1 cup of orange juice combined

3 large onions, sliced

3 sliced peppers (green, red, and yellow), one of each for color

2 small cans of tomato paste

Salt to taste

1 can of green peas

¼ cup of olive oil

1 cup of raisins

½ cup of pitted green olives

2 teaspoons of capers

½ teaspoon of black pepper

1 cup of Spanish dry sherry wine (or substitute apple cider vinegar if needed)

500 grams of potatoes, cut into pieces

Method:

The night before, marinate the chicken in a glass container with chopped garlic, onions, green peppers, salt, black pepper, and a mix of lime and orange juice. Cover and refrigerate overnight.

When cooking, heat oil and brown the chicken, then set it aside.

In the same casserole, sauté onions, peppers, and garlic from the marinade. Add sherry wine to deglaze the pan.

Stir in tomato paste, raisins, olives, capers, salt, and pepper.

Add the chicken to the casserole and mix well.

Add enough water to barely cover the chicken and cook over medium-low heat until the chicken is tender.

In the last 30 to 45 minutes of cooking, add the potatoes to cook.

Serve the fricassee with sliced ripe plantains (cooking bananas) fried in vegetable oil and white rice.

(From Audible Original podcast ‘Your Mama’s Kitchen.’)