Fricase de Pollo (Cuban Pollo Fricassee)

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

2 Tbsp olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

4 garlic cloves, finely chopped

8oz tomato sauce

1 cup dry white wine

2 bay leaves

1 tsp cumin

2 tsp oregano

½ tsp paprika

salt to taste

pepper to taste

13-15 green olives

1 cup chicken stock

2 carrots, cut into smaller chunks

5-6 baby potatoes, halved (or 2 large potatoes cut into chunks)

6 bone-in, skinless chicken thighs (see note 1)

½ cup orange juice

1 lime, juiced

2 Tbsp olive oil

½ tsp salt

½ tsp pepper

Directions

In a bowl, toss the chicken with all marinade ingredients. Cover and marinate for at least for 2 hours, or overnight, in the refrigerator.

When ready to cook, heat olive oil in a large dutch oven over medium high heat. Remove the chicken from marinade (reserve the marinade). Sear the chicken on both sides until golden brown. Remove to a plate.

Add onion and bell peppers to the same pot and sauté for 4-5 minutes. Add garlic and sauté for a minute.

Reduce heat to medium. Add the tomato sauce along with reserved marinade, cumin, oregano, paprika, salt, pepper and bay leaves. Cook for 5 minutes. Add white wine and green olives and cook for a couple of minutes.

Add in chicken stock and mix well. Place the chicken back in the sauce. Reduce to medium low, cover and cook for 15 minutes.

Add carrots, stir well, spoon the sauce over chicken, cover and cook for another 15 minutes.

Add potatoes. Cover and cook for another 30 minutes, or till potatoes are tender. For a thicker sauce, you can cook uncover and cook till desired consistency.

Garnish with cilantro and serve immediately.

Nutrition

• Serving Size: 1
• Calories: 394
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 138 mg
• Sodium: 861 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 31 g