Welcome to my page! I'll be uploading new menus, recipes, and overall culinary tips and tricks here! But to start here's the recipe I have been asked the most about! It's my signature dish of Fricase de Pollo from my episode of Beat Bobby Flay on Food Network (Season 19 Episode 3 'Getting Nutty') Fricase de Pollo is a traditional Cuban dish made of braised chicken, tomatoes, and sofrito (although almost ALL Cuban cuisine starts with sofrito!) This recipe is passed down from my mom and I hold it very dear to my heart. I make mine extra special by adding jalapenos for a little extra kick and roasting my peppers over an open flame before adding them to my sauce for added smokiness and depth of flavor. I hope you enjoy and check back often for more recipes! Fricase de PolloServes: 6
Time: 45 Minutes Sofrito: - 1 Red Bell Pepper - 1 Green Bell Pepper (roast the peppers over open flame until fully charred, then cover in a bowl with plastic wrap until steamed – 3 minutes – peel and de-seed then small dice) - 2 Green Jalapenos (roast the peppers over open flame until fully charred, then cover in a bowl with plastic wrap until steamed – 3 minutes – peel and de-seed then mince) - 1 Spanish Onion, minced - 10 Cloves Garlic, finely minced Remaining Ingredients: - ¼ Cup Olive Oil - 4 Pounds Bone-in Chicken Thighs - 1 Tablespoons Dried Spanish Oregano - 1 Tablespoon Smoked Paprika - 2 Teaspoons Ground Coriander - 2 Teaspoons Ground Cumin - 2 Teaspoons Ground Turmeric - 2 Teaspoons Dried Garlic Powder - 1 Cup Tomato Sauce - 2 Cups White Wine - 1 Cup Chicken Stock - 2 Bay Leaves - 10 ea Spanish Olives with Pimento, diced small, Plus 2 Tablespoons Olive Juice - ¼ Cup Golden Raisins - 1 Tablespoon Parsley, minced - Salt and Pepper Procedure:
0 Comments
Leave a Reply. |
AuthorExecutive Chef of Archives
August 2020
Categories |