Recently, my parents came to stay with us for about 2 weeks. During that time, my dad took to the kitchen to cook some of my all-time favorite meals – it was awesome!
One of these meals was his Fricasé de Pollo. He adapted this recipe from his Mamá’s (my Abuela’s) recipe. She was the most amazing cook and everything that came out of her kitchen was delicious. But if you ever asked her for a recipe, she would say she doesn’t have one. It was all a pinch of this or a little bit of that. And of course, lots of love. He is the same way, but he managed to write it out for me so that I could try to replicate it.
Fricasé de Pollo is delicious, easy to make, and produces some really great leftovers. And it’s extra-awesome for me because it’s completely gluten-free, grain-free, and dairy-free. It’s not technically Paleo or low-carb since it has potatoes, but I’ve made it without the potatoes and it’s just not as good (the potatoes soak up the sauce, which makes it the perfect texture and adds to the deliciousness).
With his permission, I’m sharing his recipe here so you can enjoy it too.
Fricasé de Pollo
Ingredients:
- 3-4 Tbsp Cooking Oil (olive oil or avocado oil)*
- 2 lbs Boneless Chicken Thighs
- 1 Onion, chopped
- 4 Garlic Cloves, chopped or minced
- 1/4 cup Vino Seco
- 3 Tbsp Tomato Sauce
- Juice of 1 Lemon
- 1/2 cup Chicken Broth
- 1 lb Potatoes, in 1-inch slices
- 1 tsp Salt (I like Himalayan pink salt)
- 1/2 tsp Pepper
- 1 tsp dried Oregano
Optional:
- 10-15 Spanish Manzanilla Olives(I leave these out because I don’t like olives – I make my olive-loving family members add their own olives to their plate after it’s cooked)
- 1/3 cup Raisins(I leave these out if I’m trying to keep the dish lower-sugar)
Instructions:
- Season the chicken with half the salt and pepper and if you have time, let it sit in the fridge for at least 30 min.
- In a large stock pot or dutch oven, brown the chicken thighs in the oil over medium heat. Once browned, remove from the pot and set aside.
- Add the onions and sauté until golden, about 5 min. Add the garlic and sauté for 1 more minute.
- Next add the vino seco, tomato sauce, lemon juice and chicken broth. Add the rest of the salt, pepper and add the oregano. Cook for about 5 min.
- Add the chicken back in and stir. Add the potato pieces, stir well, and cover. If you’re including olives and raisins, add them now. Simmer until potatoes are soft and sauce begins to thicken, approximately 30 min. Stir occasionally while it’s cooking. Add more salt or pepper to taste.
- If sauce thickens too quickly, add more chicken broth.
- Serve over cauliflower rice to keep it grain free, or over white rice if you prefer.
FThis recipe is great fresh and awesome for leftovers – it almost tastes better the next day. Store in single serving containers to make it easier to grab one on your way out the door in the morning so you can have a healthy, homemade lunch!
Praying for Vibrant Health for you and those you love,
Originally published 2/8/2018
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