Name: Recipe for Slow Simmered Chicken Fricassee with Carrot and Potato
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Yield: 15 (1 ¾ cup) servings
Cuisine: Soups and Stews
Ingredients: 1/4 olive oil; 1/2 yellow onion, diced; 1/4 pimientos, drained and diced; 1/2 sofrito; 1/2 fresh thyme, chopped; 1 1/2 dried oregano; 1 1/2 ground cumin; 1 paprika; 1 chili powder; 3/4 tomato sauce; 2 bay leaves; 48 fresh chicken breast, cut into large chunks; 1 (4 cups) russet potatoes, chopped; 12 (2 cups) carrot, diced large; 1 1/2 kosher salt; 1 quart low sodium chicken broth; 1/4 cilantro (optional)

Bowl of chicken fricassee with cornbread and vegetable garnishes

Soups and Stews Savory and Aromatic

Fricassee is an odd word for a rather sophisticated cooking process that dates back centuries and which, with a little bit of effort, produces an amazing result. Building upon the base of peppers, onions, garlic and aromatic herbs, chicken is first sautéed to release juices and build that wonderful flavor that only comes from browning in a pan, then braised over low, moist heat to incorporate all the wonderful flavors into the meat and tenderize each ingredient. This healthy preparation adds flavor instead of fat and sodium.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 15 (1 ¾ cup) servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Recipe Ingredients

1/4 olive oil
1/2 cup yellow onion, diced
1/4 cup pimientos, drained and diced
1/2 cup sofrito
1/2 tablespoon fresh thyme, chopped
1 1/2 dried oregano
1 1/2 tablespoons ground cumin
1 teaspoon paprika
1 tablespoon chili powder
3/4 cup tomato sauce
2 bay leaves
48 ounces fresh chicken breast, cut into large chunks
1 pound (4 cups) russet potatoes, chopped
12 ounces (2 cups) carrot, diced large
1 1/2 teaspoons kosher salt
1 quart low sodium chicken broth
1/4 cup cilantro (optional)

In a stock pot add the olive oil and sauté the onions, sofrito, pimiento pepper, herbs, and spices.
Add chicken and sear, then add the tomato sauce. Add the potatoes and chicken broth.
Simmer over medium heat until softly boiling, then cover and lower heat to medium low. Cook for 30 to 40 minutes. Remove from heat and serve with cilantro.