Abuela Marcelina’s Chicken Fricassee

Abuela Marcelina’s Chicken Fricassee

Looking for a new family meal? Try Abuela Marcelina’s famous Chicken Fricassee, a savory family recipe that has been wowing friends and family for over a century.

Credit: instagram.com/eatwithalyssa

Tag IconMain Course, Hispanic, Stovetop, Boneless Skinless Breast Fillets, Boneless Skinless Thigh Fillet, Family Friendly
PREP
15
Minutes
COOKING
45
Minutes
SERVES
4
People

Ingredients

4 pounds of Sanderson Farm’s Chicken Thighs

1/4 cup olive oil

2 packets of Sazon can Azafran

Adobo to taste

2 yellow onions, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons minced garlic

2 bay leaves

1 cup dry white wine (we suggest Chardonnay)

28 ounces crushed tomatoes

2 cups chicken broth

1/2 tablespoon cumin

1 tablespoon dry oregano

2 teaspoons of sugar

1 cup of Spanish olives

Directions

  1. Start out by getting about 8 chicken thighs and add to a large bowl with olive oil, sazon con azafron and adobo to taste.
  2. Toss the chicken together and make sure each piece is evenly seasoned.
  3. In a large pan on medium heat, brown the chicken on both sides in olive oil.
  4. When they are done, set the chicken aside.
  5. In the same pan, add in the diced onions, bell peppers, minced garlic, and bay leaves.
  6. Cook until the onions run clear.
  7. Then add your choice of dry white wine, crushed tomatoes, chicken broth, cumin, oregano, sazon con azafran, sugar, and adobo, salt, and pepper to taste.
  8. Then add your chicken back in the pan, turn the head down to medium low, and cook covered for about 45 minutes.
  9. When it’s done, add in 1 cup of drained Spanish olives
  10. Serve with roasted russet potatoes, white rice, or bread and enjoy!

*Cook poultry until the internal temperature at the thickest part is greater than 165 degrees Fahrenheit as measured by a calibrated thermometer.