Best 4 Grandma TitaÂs Chicken Fricassee Emerald Rice Recipes

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Feast your taste buds on the comforting goodness of Grandma Tita’s Chicken Fricassee, a delectable dish that blends tender chicken with a creamy, flavorful sauce. This classic Filipino dish is a symphony of savory flavors, featuring succulent chicken pieces simmered in a rich and velvety sauce made with fresh vegetables, aromatic herbs, and a touch of tangy tomatoes. Accompanying this delightful main course is Emerald Rice, a vibrant and flavorful side dish that adds a pop of color and a burst of taste to your meal. This unique rice dish gets its verdant hue from fresh spinach, lending it a vibrant appearance and a slightly earthy flavor.

In addition to the main dish and its complementing side, this article offers a delightful trio of additional Filipino recipes that are sure to tantalize your palate. Savor the tangy and flavorful Pork Asado, a dish featuring tender pork slices marinated in a sweet and savory sauce, then grilled to perfection. Indulge in the classic Filipino comfort food of Pork and Beans, a hearty stew made with tender pork chunks, plump beans, and a rich, savory tomato-based sauce. And for a refreshing treat, whip up a batch of refreshing Bulacan Halo-halo, a delightful dessert that combines various fruits, sweet beans, and creamy leche flan in a cool and refreshing concoction.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA TITA'S CHICKEN FRICASSEE



Grandma Tita's Chicken Fricassee image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 skin-on, bone-in chicken breast halves, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large white onion, coarsely chopped
4 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon grated lemon zest
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup all-purpose flour
1 (11.5 ounce) jar white asparagus in water
1/3 cup heavy cream
1/3 cup capers, drained and rinsed
Chopped scallions, for garnish

Steps:

  • Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
  • Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
  • Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.

COUNTRY CAPTAIN CHICKEN FRICASSEE



Country Captain Chicken Fricassee image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 21

1/4 cup sliced toasted almonds
1 (3 1/2 pound) frying chicken, cut into 8 pieces
1 teaspoon salt
Freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons vegetable oil
1 tablespoon butter
1/2 medium onion, diced
1 large yellow bell pepper, diced
2 cloves garlic, smashed
2 teaspoons curry powder
1 teaspoon fresh thyme leaves
Pinch cayenne
1 (15-ounce) can chopped tomatoes
1/4 cup dried currants
Cool Yogurt and Herb Sauce, recipe follows :
1 cup whole milk plain yogurt
1/4 cup fresh cilantro leaves, chopped
5 scallions, white and green parts finely chopped
1 tablespoon honey
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
  • Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
  • Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
  • Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
  • In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

GRANDMA TITA€™S CHICKEN FRICASSEE & EMERALD RICE



GRANDMA TITA€™S CHICKEN FRICASSEE & EMERALD RICE image

Categories     Chicken     Sauté     Easter     High Fiber     Fall     Healthy

Yield 6-8 people

Number Of Ingredients 24

•8 ounces fresh green asparagus, stalks trimmed and sliced into 1-inch lengths
•4 skin-on, bone-in chicken breasts, trimmed of excess fat, rinsed and patted dry
•1 cup homemade or canned low-sodium chicken broth
•1 large white onion, finely chopped
•4 garlic cloves, minced
•2 tablespoons Worcestershire sauce
•1 teaspoon grated lemon zest
•1 teaspoon ground cumin
•1 teaspoon dried oregano
•1 teaspoon salt
•1/2 teaspoon freshly ground pepper
•1/3 cup all-purpose flour
•1/3 cup heavy cream
•1/4 cup strained brine-packed capers
•Chopped flat-leaf parsley, for garnish
•Lemon slices, for garnish
Rice
•2 cups cooked long-grain white rice
•2 tablespoons unsalted butter, melted
•1/4 cup finely chopped fresh cilantro leaves
•1/4 cup finely chopped flat-leaf parsley leaves
•1/2 teaspoon lime zest
•1/4 cup finely grated Parmesan cheese
•Salt and freshly ground pepper

Steps:

  • Chicken 1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 5 to 8 minutes. Reserve 3/4 cup of the cooking liquid and then strain the asparagus. Rinse under cold water and transfer to a paper towel-lined plate. Set aside. 2. Place the chicken breasts in a large pot with the chicken broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, oregano, salt and pepper. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve and set it aside until cooled. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks. 3. Place the flour in a large bowl. Add a little of the chicken’s cooking broth to the flour, whisking it until it forms a smooth paste. Whisk in the remaining broth then pour the mixture into a medium saucepan. Bring the sauce to a simmer over medium heat, stirring constantly so it doesn't stick or burn, until it has thickened slightly, 15 minutes. 4. Whisk in the reserved asparagus cooking liquid, the cream, and the capers. Add the chicken back to the sauce and stir to coat in sauce. Add the asparagus and gently tuck it in to the sauce (the asparagus is very delicate so handle it carefully). Cook a couple of minutes to heat through and bring the flavors together. Rice 1. Pre-heat your broiler to high. 2. Microwave the cooked rice on high in 30 seconds increments until it’s warmed through. Place the rice in a heatproof casserole or baking dish and toss with the melted butter, cilantro, parsley, lime zest and Parmesan cheese. Place the dish under the broiler for 5 - 7 minutes, check often, since broilers vary. Season with salt and pepper and serve.

CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

Tips:

  • Use pasture-raised chicken. This will result in more flavorful and tender meat.
  • Don't overcrowd the pan. If you do, the chicken will steam instead of brown.
  • Cook the chicken until it is golden brown. This will help to develop its flavor.
  • Use a variety of vegetables. This will add color, texture, and flavor to the dish.
  • Use a good quality broth. This will make a big difference in the flavor of the fricassee.
  • Simmer the fricassee for at least 30 minutes. This will help to tenderize the chicken and vegetables.
  • Serve the fricassee with rice or mashed potatoes. This will help to soak up the delicious sauce.

Conclusion:

Grandma Tita's Chicken Fricassee with Emerald Rice is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its tender chicken, flavorful vegetables, and creamy sauce, this fricassee is sure to be a hit with your family and friends.

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