This is *my* version of Cuban Fricase that I altered for the Crockpot, that I think even my Aba (grandmother) would have liked. Something interesting to point out with Cuban cooking and even Cuban culture in general is that it’s not your typical Caribbean fare you would find say in Jamaica or Bahamas because a lot of Cuban cooking is influenced by both Spanish and French cultures. My Great Grandmother was actually born in France and came to Cuba at an Early age where her family owned much of the land around the Guantanamo Bay area(which was sold off at the beginning of the Depression). My dad always comments on how my Great Grandmother use to speak Spanish with a French Accent. This comes to show you the various cultures that are part of the small little Island of Cuba.
Because my life is so hectic sometimes I want a meal I can throw in the Crock pot with the added taste and culture of my Cuban heritage without the time spent slaving over the oven. So I came up with this Crock Pot Fricase de Pollo (Cuban Style). I hope you enjoy it as much as we do!
2-3 lbs chicken (legs,quarters,etc..)
6 garlic cloves, cut up
1 lg onion sliced
1 lg bell pepper sliced
1 Cup of Chicken Broth (original recipe doesn’t call for this but It helps keep things moist in the Crock pot
1 Cup of tomato sauce
Salt and freshly ground pepper to taste
1/4 cup Olive oil(usually calls for Vegetable but I love using EVOO0
1/4 cup sliced pimiento filled olives
1 tsp capers
1 cup dry Cooking wine
1 lb potatoes, peeled and quartered
You can find this in any international foods section( we found it in KS so I’m sure you can find it anywhere) If you can’t find it it’s fine just gives it a more authentic and flavorful taste also you can add (half a cup of lime juice and half a cup of orange juice,a teaspoon of Cuin,oregano and garlic salt)
This is the simple part chop everything up throw in the crockpot. Give it a good mix.
Cook for 5-8 hours on low and serve over a bed of rice. This recipe is so simple and you can leave it cooking in the morning or do like I do cook on high for 3-4 hours(until chicken is cooked).
Serve over a white rice (cooked with a few bay leaves that are removed before serving,veg.oil,salt and pepper)
*The original recipe also calls for peas and raisins but that’s up to your personal preference)