HE SAID: Thought it was dry and agreed not as tasty as other dishes we've tried.
SHE SAID: This was ok. Not as tasty as our Chicken Fricassee (Cuban style).
Reading Stephanie's recipe reminded us of one of our favorite Cuban dishes "Chicken Fricassee". There are many versions of this dish, including a Puerto Rican one which we've made also, but our favorite is still the Cuban style. We were tempted to turn the Spanish Braised Chicken into Fricassee, but decided we should try something new. Mmm..we'll have to make Chicken Fricassee in the crock pot soon! So many recipes to try, so little time!
Here's our tweaked recipe...it's almost the same as Stephanie's.
Serves 2-3, 4-qt crock pot
1 T. butter
4-6 chicken breasts (cut in half)
1/2 t. kosher salt
1/4 t. black pepper
2 cloves garlic, minced
1/2 t. dried thyme
1-2 bell peppers, sliced (used one since it was a large bell pepper)
1 medium red onion (sliced into rings)
1/2 c. white wine (original recipe called for brandy)
1/2 an orange, juiced
12 lg. green olives, chopped (stuffed with pimentos)
|After 7 hours|
We served this with Japanese (short grain) rice and white corn. As mentioned earlier, it didn't wow us, but it was still good. Perhaps it would come out better with thighs and the brandy.