Chicken Fricassee

Recipe Ingredients

2 tablespoons	30ml	Olive or corn oil
1		Chicken - (3 to 4 lbs) - cut into 8 pieces
1		Red bell pepper - roughly chopped
1		Green bell pepper - roughly chopped
1		Cubanella or Italian frying pepper - roughly chopped
1		Spanish onion - roughly chopped
2		Garlic cloves
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Ground coriander
1 tablespoon	15ml	Cayenne pepper
1		Malanga - cut into 1/8" dice
1		Green plantain - cut into 1/8" dice
1 cup	146g / 5.1oz	Diced calabaza
		= (abt 1/4 of a large calabaza)
1		Chicken stock
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe Instructions

In a large Dutch oven, heat the oil. Brown the chicken and set aside.

Preheat oven to 375 degrees.

In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.

In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.

Serve garnished with chopped cilantro.

This recipe yields 4 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B68) - from the TV FOOD NETWORK

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