Fricase De Pollo - Cuban Chicken Stew
This Caribbean chicken stew is literally packed with dozens of different flavors. A perfect dinner the whole family will enjoy!
Servings 6 people
Calories 518kcal
Ingredients
For the chicken marinade:
- 3 cloves garlic , crushed and minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ cup orange juice
- ¾ cups lime juice
- 2 ½ lb (1.1kg) boneless skinless chicken thighs
For the stew:
- 2-3 tablespoons Olive oil
- 1 yellow onion , finely chopped
- ½ red bell pepper , seeded, cored, and finely chopped
- ½ green bell pepper , seeded, cored, and finely chopped
- 4 cloves garlic , diced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 lb (900g) baby potatoes , scrubbed, quartered
- ¼ cup pitted green olives
- ½ cup raisins
- ¼ cup balsamic vinegar
- salt and pepper , to taste
Instructions
- In a large bowl, combine all the marinade ingredients and mix well. Add the chicken and toss to coat. Cover with plastic wrap and let marinate for a few hours or overnight.
- Remove the chicken pieces from the marinade reserving it for later use. Heat the oil in a large pot and brown the chicken on both sides, 2-3 minutes per side. Transfer to a plate and set aside.
- Add the onion, bell peppers, and garlic to the same pot. Stir constantly over medium heat until the onion is soft, for about 5 minutes. Add the wine, stock, tomato sauce, reserved marinade, oregano, and cumin. Return the chicken to the pot and cook, covered, for about 40 minutes, until cooked through.
- Add the potatoes, olives, raisins, and balsamic vinegar. Cook for 15-20 minutes, until the potatoes are cooked through. Enjoy!
Nutrition
Calories: 518kcal | Carbohydrates: 51.6g | Protein: 43.2g | Fat: 14.1g | Cholesterol: 178.9mg | Sodium: 913.5mg | Sugar: 16.1g | Vitamin A: 250IU | Vitamin C: 104mg