When I would come home from college for the summer to see my mom, I would always ask her to make this dish for me, it’s called “Chicken Fricassee”. Yum! My mouth waters just thinking about it. Just thought I would share it here in case you’re ever in the mood for yummy chicken.
6 De-boned, skinless chicken breasts
1 Level teaspoon GOYA – Recaito
1 & 3/4 teaspoons GOYA – Sofrito
1 Tablespoon of either olives or capers (optional)
4 Medium diced potatoes
3/4 Can (16 oz) Tomato Sauce
1 Can diced Tomatoes
Salt and Garlic to taste
1 & 1/2 Packets of Sazon with Azafran
1 Bay leaf
1 Cup petite peeled carrots (optional)
1 & 1/2 Cups Water
Peel and wash potatoes. Dice into 1/4 pieces or 1/6 pieces if the potato is large. Trim chicken and cut into chunks (similar to Chick-fil-A’s chicken strips in size). Season chicken with garlic salt.
Pour tomato sauce and diced tomatoes into large pot (with lid) and stir in GOYA seasonings, Olives or capers (optional), Sazon, bay leaf, and 1/2 of the water. Once mixed add the chicken and potato chunks. You can also add a cup of petite peeled carrots if you like. Check to see that liquid is half way up the meat. If not, add more water and stir. You want enough liquid to coat the meat and veggies but not so much that you are making a soup.
|Picture to show size of cut chicken|