Fricase

Bolivian Fricase Recipe - Pork, Onion, and Spices

Region / culture: Bolivia | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Fricase is a traditional Cuban dish that is hearty, flavorful, and perfect for a comforting meal. This dish features tender pork ribs cooked in a savory broth with a blend of spices and vegetables. It is a dish that is sure to warm you up from the inside out.

History

Fricase has its roots in Cuban cuisine and is a dish that has been enjoyed by generations of families. It is a dish that is often made for special occasions and gatherings, as it is a labor of love that requires time and patience to prepare. The flavors of Fricase are rich and complex, making it a favorite among those who enjoy traditional Cuban cuisine.

Ingredients

2 tbsp of oil
2.2 lb (998 g) of pork meat, preferably ribs, cut into 16 pieces
1 cup of white onion, cut into thin strips
1 tsp of ground cumin
0.5 tsp of ground black pepper
1 tsp of crumbled oregano
4 cloves of garlic, minced
0.5 cup of ground cayenne pepper (0.5 kg in cases)
1 tbsp of salt
0.5 cup of green onion, cut into thin strips
8 cups of boiling water
0.5 cup of plain bread crumbs, to thicken

How to prepare

In a large pot, heat two spoonfuls of oil over medium heat.
Add the pork and fry until golden.
Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt, and green onion.
Stir and add eight cups of boiling water.
Let cook until the meat comes off the bones slightly, at least two hours.
Try to maintain the initial amount of broth, adding a little water if necessary.
Shortly before serving, add bread crumbs to thicken.
Serve in a deep plate with sufficient broth.
Garnish with one cooked potato and cooked white corn.

Variations

For a lighter version, you can use chicken instead of pork ribs.
Add vegetables such as bell peppers, carrots, and peas for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to brown the pork ribs well before adding the other ingredients, as this will help to develop the flavor of the dish.

- Allow the meat to cook low and slow to ensure that it becomes tender and falls off the bone.

- Adjust the amount of cayenne pepper to suit your taste preferences, as it can add a spicy kick to the dish.

- Serve the Fricase with plenty of broth to keep it moist and flavorful.

Serving Suggestions

Serve Fricase with a side of white rice and fried plantains for a complete meal.

Cooking Techniques

Braising is the key cooking technique for Fricase, as it allows the meat to become tender and flavorful.

Ingredient Substitutions

You can use chicken thighs or beef stew meat instead of pork ribs.

Make Ahead Tips

Fricase can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Fricase in a deep bowl with plenty of broth and garnish with fresh herbs.

Pairing Recommendations

Fricase pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

24g per serving

Vitamins and minerals

Fricase is a good source of iron, vitamin C, and vitamin A.

Alergens

Fricase contains gluten from the bread crumbs.

Summary

Fricase is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Fricase is a delicious and comforting Cuban dish that is perfect for a special occasion or a cozy night in. With its rich flavors and tender meat, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for fricase. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented cook, always whipping up delicious meals that left everyone coming back for seconds. On that particular day, she was preparing fricase, a traditional Cuban dish that I had never tried before.

As I watched Maria move around the kitchen with ease, effortlessly chopping vegetables and marinating the meat, I couldn't help but feel a sense of awe. Her hands moved with precision and grace, and the aroma of garlic and onions filled the air, making my mouth water in anticipation.

Curious to learn more about this tantalizing dish, I asked Maria to teach me how to make it. With a twinkle in her eye, she handed me a pen and a piece of paper and began to dictate the recipe to me. I scribbled down every detail, from the ingredients to the cooking instructions, determined to recreate this flavorful masterpiece in my own kitchen.

After spending the afternoon with Maria, learning the ins and outs of making fricase, I returned home eager to try my hand at cooking it myself. Armed with the recipe and a newfound sense of confidence, I set to work gathering the necessary ingredients and preparing the dish.

The first step was marinating the chicken in a blend of spices and citrus juices, allowing it to soak up all the flavors before cooking. As the meat sat in the marinade, I busied myself chopping onions, peppers, and garlic, the aromatic scent filling my kitchen and transporting me back to Maria's cozy little cooking space.

Once the chicken had marinated to perfection, I seared it in a hot pan until it was golden brown and crispy on the outside. The sizzle of the meat as it cooked was music to my ears, a symphony of flavors waiting to be unleashed.

Next, I added the onions, peppers, and garlic to the pan, letting them sauté until they were soft and fragrant. The aroma that wafted through my kitchen was intoxicating, a tantalizing blend of spices and herbs that promised a truly satisfying meal.

I then poured in a mixture of chicken broth and white wine, allowing the flavors to meld together and create a rich, savory sauce that coated the chicken in a blanket of goodness. As the dish simmered on the stove, I couldn't help but feel a sense of pride in what I had created, a culinary masterpiece that was sure to impress even the most discerning of palates.

Finally, after letting the fricase simmer and thicken to perfection, I plated it up and took a taste. The first bite was a revelation, a burst of flavors that danced on my tongue and left me craving more. The tender chicken, the tangy sauce, the medley of vegetables – it was a symphony of tastes that left me feeling truly satisfied.

As I sat down to enjoy my homemade fricase, I couldn't help but think of Maria and the day she had shared her recipe with me. Her generosity and talent in the kitchen had inspired me to try something new, to push myself beyond my comfort zone and create something truly special.

And so, with each bite of that delicious fricase, I felt a sense of gratitude for the friends who had taught me so much over the years, for the recipes that had been passed down through generations, and for the joy that came from sharing a meal with loved ones.

In that moment, I realized that cooking was not just about following a recipe – it was about creating memories, forging connections, and celebrating the simple pleasures of life. And as I finished the last bite of my fricase, I knew that this dish would always hold a special place in my heart, a reminder of the love and friendship that had inspired me to cook with passion and joy.