Cuban-Style Chicken Fricassee
A classic Cuban-style blend of citrus, sweet peppers, tomatoes and herbs, our chicken fricassee braising sauce turns economical chicken thighs into a company-worthy meal with a minimum of fuss. Serve on top of steamed rice to soak up the delicious braising sauce.
Ingredients:
- 3 lb. (1.5 kg) boneless, skinless chicken thighs
- Salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar Cuban-Style Chicken Fricassee Braising Sauce
- Steamed rice for serving
Directions:
Season the chicken with salt and pepper.
Slow-cooker method: In a large sauté pan over medium-high heat, warm the oil until almost smoking. Working in batches, brown the chicken on all sides, about 8 minutes per batch. Transfer the chicken to a slow cooker and add the braising sauce. Cover and cook on high until the chicken is fork-tender, about 2 1/2 hours.
Oven method: Preheat an oven to 325°F (165°C). In a Dutch oven over medium-high heat, warm the oil until almost smoking. Working in batches, brown the chicken on all sides, about 8 minutes per batch. Return all the chicken to the pot and add the braising sauce. Bring to a simmer, cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and cook until the chicken is fork-tender, about 3 hours.
Serve the chicken on top of the rice, spooning the braising sauce on top. Serves 4 to 6.
Williams Sonoma Test Kitchen
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