French Chicken Fricasé - Bolivian Recipe

Hey there, fellow food adventurers! Are you ready to embark on a truly delightful culinary journey? While the word "fricasé" might sound distinctly French, conjuring images of classic french chicken dishes, this incredible recipe takes us straight to the heart of Bolivia. We're talking about Fricasé, a vibrant, hearty, and utterly soul-satisfying stew that's a staple in Bolivian homes, especially for Sunday lunch or as a powerful hangover cure after a festive night!
I first stumbled upon Bolivian Fricasé during a backpacking trip through South America, and honestly, it was love at first bite. The rich, spicy broth, tender chicken, and comforting potatoes instantly made it one of my all-time favorite chicken recipes. It's not just a meal; it's a warm hug in a bowl, a celebration of flavor, and a testament to how diverse and delicious chicken dishes can be around the world. Forget everything you thought you knew about fricasée; this Bolivian version is in a league of its own. It's a fantastic chicken dinner idea that's surprisingly approachable, even for beginner cooks looking for easy chicken recipes. So, let's dive in and create some magic with this traditional culinary gem!

Ingredients

• 2 ½ - 3 pounds bone-in, skin-on chicken thighs or drumsticks (or a mix for more flavor)
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons aji amarillo paste (found in Latin American markets or online)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon ground turmeric (optional, for color and flavor)
• 6 cups chicken broth
• 1 pound small yellow potatoes, peeled and halved
• 2 cups canned hominy (mote), rinsed and drained
• Salt and freshly ground black pepper to taste
• ¼ cup chopped fresh cilantro, for garnish
• Hard-boiled eggs, quartered (optional, for serving)

Directions

1. Prep the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on all sides.
2. Brown the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken in batches, skin-side down, and sear until deeply golden brown, about 5-7 minutes per side. Don't overcrowd the pot. Remove the browned chicken and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, aji amarillo paste, cumin, oregano, and optional turmeric. Cook for another 2-3 minutes, stirring constantly, until fragrant.
4. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a gentle simmer.
5. Return Chicken & Cook: Carefully return the browned chicken pieces to the pot. Ensure they are mostly submerged in the liquid. Cover the pot, reduce the heat to low, and let it simmer for 30 minutes.
6. Add Potatoes & Hominy: After 30 minutes, add the halved potatoes and rinsed hominy to the pot. Stir gently. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked through and falling off the bone.
7. Adjust Seasoning: Taste the broth and adjust salt and pepper as needed. If you like a little more kick, you can add a touch more aji amarillo paste or a pinch of cayenne pepper.
8. Serve: Ladle the hearty Fricasé into bowls, making sure each serving gets a good mix of chicken, potatoes, and hominy. Garnish with fresh cilantro and optional hard-boiled egg quarters. Serve hot and enjoy this amazing chicken recipe for dinner!