Pollo en Fricase (Puerto Rican Chicken Fricasse)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3 Tbsp. oil
2-1/2 to 3 pound chicken, cut into serving pieces
1 onion, chopped
1 bell pepper, chopped
3-4 cloves minced garlic
2-3 serrano chiles, chopped
1 Tbsp. dried oregano
1/2 bunch cilantro, chopped
1/2 cup diced ham
10-15 green pimento-stuffed olives
1/4 cup raisins
1/2 cup tomato sauce
1 Tbsp. red wine vinegar
2 bay leaves
2-1/2 cups stock or water
salt and pepper to taste
1 cup peas
Instructions:
Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches in the hot oil until browned. Remove and transfer to a plate.
Add the second set of ingredients to the oil and saute over medium heat until the onions are translucent. Do not brown.
Return the chicken to the pot and add the third set of ingredients. Bring to a boil and reduce the heat to a simmer. Simmer for 35-45 minutes, then adjust the seasoning.
Stir in peas and simmer for 5 minutes more, then serve with rice.
Variations:
Use the annatto oil if you can to give the dish a typical yellow hue. If not available, you can add 1/2 tsp. of turmeric in with the 2nd set of ingredients; it is not essential though.
Marinate the chicken for 8-24 hours in the second set of ingredients (the sofrito) if you like. Simply wipe the chicken clean before you brown it in the hot oil. Proceed with the recipe, adding a little white wine at the end of Step 2, then boil down a little if you like, for extra flavor. Sometimes 1 or 2 peeled and quartered potatoes are added.
Recipe from Whats4Eats.com.