| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 30g | 7g | 40g |
| sugars | fibre | protein | salt |
| 7g | 5g | 36g | 1.2g |
Why I Love Argentine Chicken Fricassee
There’s a certain romance that comes with a traditional Argentine Chicken Fricassee. The hearty ingredients and rich flavors transport you straight to the lively streets of Buenos Aires, right in your own kitchen. This recipe embodies a hearty, soulful blend of culinary traditions that is just as colorful as my multicultural background.
A Twist on Tradition
Made with chicken thighs, aromatic vegetables, and a lively blend of spices, this dish is comfort in a bowl. It may not be a Cuban classic or a Spanish staple, but its vibrant profile always reminds me of the tapas shared on my family’s dinner table. The addition of green olives and parsley in the stew subtly echoes the flavors of the Mediterranean – truly a global feast.
The true beauty of Chicken Fricassee is its versatility. It pairs perfectly with an array of sides: fluffy rice, warm bread, or even a fresh garden salad. A glass of white wine perfectly compliments this meal, enlivening the palate for every succulent bite to sustain the journey across continents.
Inspired By The Best
I have to give credit to renowned Argentine chef Francis Mallmann for deepening my affection for this dish. His creative vision for Argentine cuisine helped me appreciate the art of cooking in a whole new light, and inspired me to develop a Chicken Fricassee rendition of my own.
While leaving my mark on this recipe, I incorporated Cuban and Spanish culinary elements from my lineage. Drawing inspiration from the Caribbean and Spain’s classics spices up the traditional chicken fricassee recipe without straying away from its Argentine core.
A Feast for the Senses
When you take the first spoonful of this Argentine Chicken Fricassee, you’re not just tasting a meal – you’re experiencing a cultural expression. Whether it’s the rustic melody of Latin America, the tropical notes of the Caribbean, or the enchanting touch of Spain that you’re tasting, each bite is a reminder of our world’s beautiful culinary diversity. It represents everything that I adore about cooking: the adventure of combining wholly different flavors into something unique and delicious.
What You’ll Need
- 6 chicken thighs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 large potatoes, peeled and cut into chunks
- 2 large carrots, peeled and cut into chunks
- 1/2 cup green olives
- 2 tablespoons chopped parsley
- 2 hard-boiled eggs, chopped for garnish
Method
Step One
Pat the chicken thighs dry with a paper towel and season them with salt and pepper. Set them aside for now.
Step Two
Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs to the pot and sear them on both sides until brown. Remove the chicken and set it aside.
Step Three
In the same pot, add the diced onion, minced garlic, and the diced red and green bell peppers. Cook until the vegetables are soft and the onion is transparent.
Step Four
Add the diced tomatoes, tomato paste, paprika, dried oregano, and ground cumin to the pot. Stir everything together and cook for about 2-3 minutes.
Step Five
Pour the dry white wine into the pot, scrape the bottom to deglaze it, and let it simmer for a minute.
Step Six
Add the chicken broth and return the chicken thighs to the pot. Let it simmer for about 10 minutes.
Step Seven
Now, add the chunks of potatoes and carrots, and the green olives to the pot. Cover it with a lid and let it simmer for about 20-25 minutes or until the vegetables are soft.
Step Eight
Once done, adjust the seasoning if required. Then sprinkle the chopped parsley all over the top.
Step Nine
Serve the Chicken Fricassee in bowls and garnish with the chopped hard-boiled eggs. Enjoy while it’s hot!
