Grandma Ana's Fricasse'

Grandma Ana's Fricasse'

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READY IN 45 minutes
PREP TIME 15 minutes
COOK TIME 30 minutes
SERVINGS 2-4 Sevings

My Grandma was a great cook.  She used fresh ingredients and no conservatives in all her recipes. Her chicken fricassee was a favorite dish for Sundays, or when there was a family gathering.

The cooking method is similar to a stew.

Add a side of whole grain brown rice for a healthy twist to this Spanish cuisine dish.


  • 1-2 lbs chicken pieces (organic-thawed-lightly seasoned with adobo)
  • 2-3 Tbsp Sofrito
  • Sea Salt to taste
  • 2-3 Medium size potatoes, peeld, and cut up in 1
  • 10-15 Pimento Olives, sliced
  • 2 Bay Leaves (Dry or Fresh)
  • 4 Cups of water
  • 1-2 Tsp Annato Oil (for coloring)
  • 4 Cups of Whole-grain brown reice (Cooked, for side)
  • 1 Whole Red Pimento (Sweet Red Pepper)


  • 1Season the chicken pieces with adobo and salt. Sautee in a large pot adding the annatto oil and Spanish "sofrito". When the meat is brown or seared outside, add the water to cover the meat. Bring to a boil, add the olives, red pimento, then cover and turn heat to med-low, and cook covered for 20 minutes. Last, add the potatoes, and cook for 10 to 15 minutes more until potatoes are soft.
  • 2Uncover and cook for a few more minutes to let the liquid thicken into a sauce, or to reach desired texture.
  • 3Take a cup of the cooked rice into a small glass or ceramic bowl, press lightly with a spoon, then turn over onto the serving plate. Top with a strip of red pimento or whole olive.