Cuban Chicken Fricasse
By: Krystal Regueiro
Published: Friday, April 9, 2010 - 10:21am

Ingredients




4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
4 1/2 pounds chicken thighs (or use chicken breasts or mixture of both)
2 tablespoons of olive oil
2 tablespoons heaping  of cumin
3 tablespoons heaping  of sazon completa
1 large onion, chopped
1 large red bell pepper, chopped
8 ounces can of tomato sauce
1 cup dry white wine (aka vino seco)
1 cup burgundy wine
1 cup water
1/2 cup red wine vinegar
1/2 cup stuffed green olives
2 potatoes, peeled and cubed

Preparation

1 Season the chicken with sazon completa (enough to cover both sides of the chicken)and refrigerate for 1 hour. 2 Warm the oil in a large Dutch oven over medium heat and add the onions & bell peppers. Heat until translucent, then add garlic and saute for 1 minute. (Be careful not to burn the garlic). 3 Add all the chicken to the pan. Add the rest of the ingredients: cumin, red wine vinegar, tomato sauce, red & white wine, water, olives, and potatoes. Stir to combine all the ingredients. 4 Reduce heat to low, cover pan and simmer for 35 minutes. Serve with white rice & spoon sauce over chicken.

About


My husband does get the opportunity to cook in our kitchen, he has two resources that he relies on the most, his mother & the Food Network. He called his mom for this recipe and he tweaked it to his own liking as well. He picked this cuban dish because it has great flavor, its' great for crowds, and tastes even better the next day. We all loved it, and hopefully our cousin, can now make it in her own little kitchen.  Enjoy!