Fricasé de Pollo (easy weeknight version)
Fricasé de pollo (or Cuban chicken fricassee) is a stewed dish featuring tomatoes, green olives, and Yukon gold potatoes. This recipe comes together unbelievably quickly and is perfect for those busy weeknights!
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
- 3 small yukon gold potatoes
- 2 lbs bone-in chicken drumsticks or thighs
- 1 8-oz-can no-salt-added tomato sauce
- 1 cup chicken broth
- 1 cup water
- 1 tsp adobo con pimienta (see note above)
- 1 bay leaf
- 2 tsp cumin
- 3/4 tsp oregano
- 1/4 cup vino seco (see note above)
- 1 5.75 oz jar pimiento stuffed manzanilla olives + 1/4 cup brine
- 1 cup uncooked white rice
Instructions
- Cube the potatoes into bite-sized pieces. Remove skin from chicken.
- If using an Instant Pot: Place all ingredients (except rice) into the pot. Secure lid tightly and turn on Pressure Cook setting for 20 minutes. Wait for the pot to de-pressurize before opening.
- If using a pressure cooker: Place all ingredients (except rice) into the pot. Secure lid tightly and turn on heat. Once it reaches pressure and the rocker starts to rock, cook for 20 minutes. Remove from heat and let de-pressurize naturally (don't tip the rocker).
- In the meantime, cook rice according to package instructions.
- Place a serving of rice in each bowl. You may either slip all of the chicken meat from the bones and stir back into the stew; or serve each person an intact chicken thigh or drumstick. Ladle soup over the rice and serve.