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As Rach explains, a fricassee is a French braised chicken in white sauce and means a combination of to fry or "frire" and cut up. Here, she makes a Spanish-style "red" fricassee with tomatoes, sweet paprika and smoked paprika. Rach adds sherry, which lends nice depth of flavor, but you can substitute sherry vinegar. She cooks the fricassee in a tagine (here's the one Rach has), which is like a Dutch oven with a conical-shaped top, but says you could also use a cast-iron skillet and just cover the pan. The dish would go great with rice or crusty bread and a big green salad.

Emile Henry Ceramic Tagine

Emile Henry Ceramic Tagine

Pro Tip from Rach: The magic ingredient in the dish is the sofrito (Spanish for "to lightly fry"). This combination of sauteed aromatic ingredients, such as onions, peppers, tomatoes, spices and herbs, is a staple in Spanish, Caribbean and Latin American cooking. It's used to flavor beans, rice, stews, soups, meats and fish. Rach, who likes to add it to scrambled eggs, suggests making double or triple the amount to have extra on hand. The sofrito keeps, tightly sealed in the fridge, for about a month or more. 

For other Spanish-inspired chicken dishes, check out Smoky Spanish Chicken with Peppers + Roasted Potatoes and Spanish Chicken Thighs with Tomato and Saffron Rice with Almonds.