Fricase de Pollo
A classic Cuban chicken stew cooked in a tomato and wine sauce with tender potatoes, olives, and raisins.
Ingredients
- 3 lbs chicken thighs, trimmed
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 cup tomato sauce
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 lb Yukon Gold potatoes, cubed
- 1/4 cup green olives, sliced
- 2 tbsp raisins
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp dried oregano
Instructions
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1
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
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2
Season 3 lbs trimmed chicken thighs with salt and pepper, then sear in the pot for 4 minutes per side until browned, then set aside.
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3
Add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves to the pot and cook for 5 minutes until softened.
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4
Stir in 1 cup tomato sauce, 1/2 cup dry white wine, 1 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf.
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5
Return chicken thighs to the pot, cover, and simmer over low heat for 20 minutes.
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6
Stir in 1 lb cubed Yukon Gold potatoes, 1/4 cup sliced green olives, and 2 tbsp raisins, then cover and cook for 15 minutes until Yukon Gold potatoes are tender and chicken thighs reaches an internal temperature of 165°F.
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7
Remove bay leaf before serving.