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Chicken Fricassee with Beer and Nopalitos

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  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 6
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Adriana Martin / Adriana’s Best Recipes French fricassee was made with white sauce and chicken, but this dish has evolved and changed. The fricassee we Latinos are familiar with is a stew usually made with tomato sauce, olives, potatoes, meat and vegetables. The first time I tried fricassee was at the table of a Cuban family, and ever since, I’ve continued enjoying it and added my personal touch to it. As we celebrate Hispanic heritage, I’d like to pay tribute to Cuba, where my husband is from, with this delicious Mexican chicken fricassee recipe.
by Adriana Martin
Updated Aug 24, 2014
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 3 minced garlic cloves
  • 4 cups cooked and shredded chicken
  • 2 cans chopped, Muir Glen™ organic fire roasted tomatoes (14.5 oz each can)
  • 1/2 cup piquillo peppers, preserved and diced
  • 1 chipotle pepper in adobo sauce, thinly sliced
  • 2 chicken bouillon cubes
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 2 bay leaves
  • 1 cup pale lager
  • 1 cup cooked nopalitos, diced
  • Salt to taste

Directions

  •  
    1
    Add the olive oil to a large pot and parboil the onion and garlic. Add the chicken and combine. Then add the canned tomatoes, chopped piquillo peppers, chipotle, chicken bouillon cubes, cumin and pepper. Stir well with a wooden spoon and add the bay leaves and beer. Cover the pot and let it cook over medium heat. Taste the stew and add salt to taste, if necessary. The longer you cook the stew, the better the flavor. Lastly, add the nopalitos, cover the pot again and cook for another few minutes. You can serve it with black beans and white rice.

Expert Tips

  • tip 1
    This recipe is great if you’re going to use cooked chicken from the day before.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Adriana Martin / Adriana’s Best Recipes French fricassee was made with white sauce and chicken, but this dish has evolved and changed. The fricassee we Latinos are familiar with is a stew usually made with tomato sauce, olives, potatoes, meat and vegetables. The first time I tried fricassee was at the table of a Cuban family, and ever since, I’ve continued enjoying it and added my personal touch to it. As we celebrate Hispanic heritage, I’d like to pay tribute to Cuba, where my husband is from, with this delicious Mexican chicken fricassee recipe.
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