Chicken Fricassee with Mexican Rice and Fried Plantains

Chicken quarters simmered with vegetables in a white cream sauce served with Mexican rice and plantains

By: Richard Sandoval, Celebrity Chef

Prep Time: 4 hours and 12 to 15 minutes
Cook Time: 55 to 60 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Adobo Seasoning:
¾ teaspoon smoked paprika
¾ teaspoon ground cumin
¾ dried ancho Chile peppers
½ teaspoon Kosher salt
½ teaspoon granulated sugar
¾ teaspoon dried oregano leaves
¾ teaspoon ground black pepper
¾ teaspoon garlic powder

Chicken Fricassee:
1 Tablespoon canola oil, divided
2 Tablespoons prepared adobo seasoning
2 teaspoons finely chopped fresh garlic cloves
4 raw chicken quarters, about 12 oz each
½ cup diced yellow onions
½ cup diced red peppers
¼ cup whole stuffed olives, cut in half
1/3 cup white wine
1 1/3 cups low sodium chicken stock
¼ cup tomato paste
2 cups peeled and diced baking potato
2 ¼ cups peeled and diced kabocha squash
2/3 cup peeled and diced carrots
1/8 teaspoon Kosher salt
2 teaspoons chopped fresh cilantro leaves
1 ½ bay leaves

Mexican Rice:
¾ cup converted white rice
2 Tablespoons diced yellow onions
1/3 cup peeled and diced carrots
2 teaspoons canola oil
¾ teaspoon tomato paste
¼ teaspoon chopped fresh garlic cloves
1 ½ cups vegetable stock
2 Tablespoons frozen green peas, thawed
1 Tablespoon chopped fresh cilantro leaves

Fried Sweet Plantains:
14 ounces fresh ripe plantains, cut into ½-inch slices
Oil for deep fat frying

Chicken Fricassee with Mexican Rice and Fried Plantains:
4 teaspoons chopped fresh cilantro leaves

Allergens:

Soy

Nutritional Information

Directions:

To Prepare Adobo Seasoning:
Add all ingredients in a stainless-steel bowl. Mix until well-combined. Store in an airtight container until ready to use.
To Prepare Chicken Fricassee:
In a stainless-steel bowl, combine 1 teaspoon oil, 2 Tablespoons adobo seasoning and garlic. Mix well for paste. Evenly cover chicken with adobo seasoning and garlic paste. Cover and place in refrigerator for 4 hours to marinade. Drain and discard any excess marinade prior to cooking. In a sauté pan, 2 teaspoons oil over medium-high heat. Add marinated chicken. Sear on both sides until golden. Add onions, peppers and olives. Sauté for 4 to 5 minutes or until softened. Deglaze pan with wine. Add chicken stock and tomato paste. Add potatoes, squash, carrots, cilantro, salt and bay leaves. Bring to a simmer. Cover pan and braise for 45 to 50 minutes or until chicken is fork-tender and cooked through. Serve warm.
NOTE: Remove all bay leaves before service.
To Prepare Mexican Rice:
Saute rice, onion and carrot in oil until rice begins to brown. Stir in tomato paste and garlic. Add stock. Bring to a boil. Reduce heat, cover and simmer for 18 minutes or until rice is tender and liquid is absorbed. Stir in peas and cilantro. Serve warm.
To Prepare Fried Sweet Plantains:
Deep fat fry plantain slices until soft texture and lightly golden. Drain well on paper towels. Serve warm.
To Plate Chicken Fricassee with Mexican Rice and Fried Plantains:
As needed, place 1 chicken quarter (1 drumstick and 1 thigh) in center of service plate. Top chicken with ½ cup vegetables with pan sauce. Place 1/2 cup of Mexican rice from end to end at 10 o’clock and 2 o’clock. Divide plantains into four portions. Place 1 serving from end to end at 11 o’clock and 1 o’clock. Garnish chicken and rice with 1 teaspoon cilantro. Enjoy immediately!