Best 8 Abuelas Chicken Fricasse Recipes

CHICKEN FRICASSEE

Steps:

• Wash and dry the chicken pieces.
• Combine the flour salt, pepper, nutmeg and paprika in a shallow bowl. Dredge each piece of chicken in the seasoned flour to coat evenly.
• Heat butter and olive oil in a large braiser or deep skillet over medium-high heat on the stove top. Place the chicken pieces in a single layer and cook until brown and crispy on all sides. Transfer the browned chicken to a plate and set aside.
• Add onions to the pan, and cook until slightly soften, about 5 minutes
• Add mushrooms, and cook, stirring occasionally, until mushrooms start to brown, about 5 minutes.
• Take the pan off the flame and add wine to deglaze. Return to flame, and bring to a boil.
• Add chicken stock and stir to combine. Bring to a simmer.
• Place chicken, skin side up, in a single layer in the pan. The liquid should not cover the chicken entirely. Add any juices that have accumulated on the plate to the pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, about 30 minutes.
• Transfer chicken to a clean plate and set aside.
• Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Add cream, lemon juice, and parsley. Continue simmering and gently stirring until combined and hot. Return the chicken to the pot and gently cook over medium low heat another 3-5 minutes until the chicken is warmed and the sauce is thick.
• Serve immediately with homemade biscuits, rice or mashed potatoes.

CHICKEN FRICASSEE

Steps:

• Rub the chicken with the creole seasoning, salt and pepper on both sides.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we'll continue to cook it later with the sauce.
• To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
• Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
• Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
• Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
• Serve warm and enjoy!

ABUELITA'S CHICKEN FRICASSEE (GRANDMA'S FRICASE DE POLLO)

Steps:

• Place defrosted Chicken thighs in the instant pot.
• Add Pink Himalayan Salt, Black Pepper, powdered Oregano, Garlic Powder, Cumin and the Goya Sazon Completo to the Chicken Thighs and stir them until all of the thighs are coated evenly.
• Chop your Onion and Green Bell Pepper.
• Add Olive oil to the frying pan and place it on Medium heat.
• Add the chopped Onions and Green Bell Pepper to the frying pan. Let it simmer until the onions are translucent.
• Chop the small Red potatoes in half and add them into the instant pot.
• Add the Tomato Sauce, Bay Leaves, White cooking Wine, Bitter Orange and Green Olives into the Instant pot.
• Add the Onions and Green bell peppers into the Instant pot.
• Press the Meat or Chicken button on the Instant Pot and set it for 30mins which turning the venting knob to "Pressure" not steam.
• Once The timer is up wait about 15 minutes and release the venting knob carefully avoiding the hot steam and water that it may eject.
• Stir your Chicken Fricassee and set it to cook for another 20min. Turn the venting knob to "Pressure" not steam.
• Once this is completed, you will then repeat step # 10 and stir your Chicken Fricassee once again.
• There will be plenty of liquid in the Fricassee. My favorite way to eat it is to scoop out a little bit of everything but with a Slotted ladle and then get a spoon and pour some of the "salsita" a.k.a sauce over a nice bowl of fluffy white rice

GRANDMA TITA'S CHICKEN FRICASSEE

Steps:

• Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
• Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
• Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.

SECRET RECIPE CHICKEN FRICASSEE

Steps:

• Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
• Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
• Whisk egg yolks and lemon juice together in a bowl.
• Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
• If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
• Stir chicken breast pieces into sauce until chicken is heated through.

ABUELA'S CHICKEN

Steps:

• Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
• In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
• Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

CHICKEN FRICASEE

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.