If you’re looking for a new family meal that’s hearty, flavorful, and steeped in tradition, Abuela Marcelina’s Chicken Fricassee is the perfect choice. This classic recipe has been passed down through generations, wowing friends and family for over a century with its rich flavors and comforting aromas. This dish combines tender, well-seasoned chicken thighs with a savory tomato-based sauce infused with bold spices, aromatic vegetables, and briny Spanish olives. The result? A meal that feels like a warm hug from Abuela herself.
Abuela Marcelina’s Chicken Fricassee is the ultimate crowd-pleaser, ideal for weeknight dinners or special gatherings. The magic lies in the layers of flavors: from the tangy white wine and crushed tomatoes to the earthy cumin and oregano. Sazon con Azafran gives the dish its signature color and depth, while the olives add a delightful burst of salty goodness. Pair this fricassee with white rice, roasted potatoes, or crusty bread to soak up every last bit of the sauce.
Not only is this dish delicious, but it’s also easy to prepare. The process of browning the chicken, sautéing vegetables, and simmering everything together in one pan ensures both simplicity and maximum flavor. Whether you’re cooking for your immediate family or hosting a dinner party, Abuela Marcelina’s Chicken Fricassee will make everyone feel at home.
Ingredients
4 pounds Sanderson Farm’s Chicken Thighs
¼ cup olive oil
2 packets of Sazon con Azafran
Adobo seasoning, to taste
2 yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons minced garlic
2 bay leaves
1 cup dry white wine (e.g., Chardonnay)
28 ounces crushed tomatoes
2 cups chicken broth
½ tablespoon cumin
1 tablespoon dried oregano
2 teaspoons sugar
1 cup Spanish olives
Directions
Season 8 chicken thighs in a large bowl with olive oil, Sazon con Azafran, and Adobo seasoning. Toss to coat evenly.
Heat olive oil in a large pan over medium heat. Brown the chicken on both sides and set aside.
In the same pan, sauté diced onions, bell peppers, minced garlic, and bay leaves until onions turn translucent.
Add dry white wine, crushed tomatoes, chicken broth, cumin, oregano, sugar, and additional Sazon con Azafran. Season with Adobo, salt, and pepper to taste.
Return the chicken to the pan. Reduce heat to medium-low, cover, and simmer for 45 minutes.
Add the drained Spanish olives and stir gently to combine.
Serve with roasted russet potatoes, white rice, or bread, and enjoy!
Note: Always ensure the chicken is cooked to an internal temperature of 165°F at its thickest part.
This timeless recipe brings warmth and joy to the table, creating memories that last for generations.
