Hispanic Heritage · Cuba

Sancti Spíritus

Sancti Spíritus · Trinidad · Cabaiguán · Yaguajay · Fomento · Jatibonico

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Fricasé de pollo

Descubre

In this Sancti Spíritus kitchen, fricasé de pollo brings chicken, potatoes, tomato, and wine into one pot. Citrus, garlic, olives, and warm seasoning create a sauce with several kinds of brightness.

La Gente

Marinating and simmering play different roles: the first seasons the chicken, the second brings the whole dish together. Add potatoes at the stage the recipe specifies so they become tender while keeping enough shape to serve.

Sabor

Sancti Spíritus cooks the central Cuban key with a Spanish memory: sour orange and garlic on the chicken, cumin and oregano and bay in the pot, tomato, dry wine, olives, and the sweetness of raisins in the houses that keep them. No heat.

Spice DNA · Sweet low · Herb medium · Acid medium · Smoke low · Heat none

Seasonings to explore

• Minced Garlic in Olive Oil. In the marinade and the sofrito. Adds a savory garlic base.
• Sour Orange Marinade 20. On the chicken.
• Cumin Ground. In the pot.
• Oregano Whole. In the pot.
• Bay Leaves Whole. In the pot.
• Black Pepper Ground. On the chicken.
• Onion Powder. With the fresh onion.
• Sazón Tropical. For the color.

From your market: a chicken cut in ten pieces, potatoes, green olives, raisins, tomato sauce, vino seco, an onion, a green pepper. Badia does not sell the olives. The Spanish ones with the pimiento are the espirituano's choice.

Cocina

Fricasé de pollo

Chicken stewed in sofrito with potatoes, olives, and raisins. The espirituano Sunday.

Serves 6

• 1 chicken, cut in 10 pieces
• ⅓ cup Badia Sour Orange Marinade
• 2 tbsp Badia Minced Garlic in Olive Oil
• 1 tsp Badia Cumin, ground
• 1 tsp Badia Oregano, whole
• ½ tsp Badia Black Pepper, ground
• Salt
• 3 tbsp oil
• 1 onion, chopped
• 1 green pepper, chopped
• ½ tsp Badia Onion Powder
• 1 Badia Bay Leaf, whole
• 1 tsp Badia Sazón Tropical
• 1 cup tomato sauce
• ½ cup dry white wine (vino seco)
• 1 cup chicken broth
• 3 potatoes, cut in large chunks
• ½ cup green olives
• ¼ cup raisins, optional

1. Marinate. Chicken with sour orange, garlic, cumin, oregano, pepper, and salt. An hour or overnight.
2. Brown. Warm the oil. Brown the chicken in batches. Set aside.
3. Sofrito. Cook the onion and pepper with the onion powder, bay leaf, and sazón until soft. Add the tomato sauce and wine and cook 5 minutes.
4. Stew. Return the chicken with its marinade. Add the broth and potatoes. Cover and simmer 35 to 40 minutes until the chicken is tender and the potatoes are soft.
5. Finish. Stir in the olives and raisins. Simmer 5 minutes uncovered to thicken. Salt.
6. Serve with white rice and fried ripe plantains. A canchánchara before, if you are in Trinidad. A beer if you are anywhere else.

Pueblos de Sancti Spíritus

Sancti Spíritus · Trinidad · Cabaiguán · Yaguajay · Fomento · Jatibonico · Taguasco · La Sierpe

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