Cuban Fricasé de Pollo with Potatoes & Olives

Photo: Daniela Kloth · GFDL 1.2 · source

Citrus-marinated chicken braised slowly in a garlicky tomato and wine sauce with potatoes, green olives and capers until it falls apart. The leftovers are even better.

Ingredients

• 2½ lb boneless chicken thighs, halved
• 1 orange, juiced
• 2 limes, juiced
• 6 garlic cloves, minced
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 (8 oz) can tomato sauce
• ½ cup pimento-stuffed green olives
• 3 tbsp capers
• 1½ lb russet potatoes, peeled, in 1½-inch chunks
• 2 cups long-grain white rice
• chopped parsley, to finish

From your pantry: 3 tbsp olive oil, ½ cup dry white wine, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, salt, pepper.

Instructions

1. Toss the chicken with the orange and lime juice, half the garlic, 1 tsp salt and the cumin. Marinate for at least 30 minutes, or up to overnight in the fridge.
2. Lift the chicken out of the marinade (keep the juices) and pat dry. Brown it in the oil in a Dutch oven over medium-high heat in two batches, 3 to 4 minutes per side, then set aside.
3. Lower the heat to medium. Cook the onion and green pepper in the same pot until soft, about 5 minutes, then add the rest of the garlic for 1 minute. Pour in the wine and scrape up the browned bits.
4. Stir in the tomato sauce, the reserved marinade, 1½ cups water, the olives, capers, oregano and bay leaf. Bring to a boil, then return the chicken and add the potatoes.
5. Cover and simmer on medium-low for 45 to 50 minutes, stirring now and then and adding a splash of water if it gets thick, until the potatoes are fork-tender and the chicken shreds easily. Cook the rice meanwhile.
6. Uncover for the last 5 minutes to thicken the sauce, season with salt and pepper, and serve over white rice with parsley.

Tip: Cuban cooks use vino seco, a golden cooking wine. Any dry white wine works, and a tablespoon of sherry adds the same nutty note.

Nutrition per serving

Good for

Adapted from A Sassy Spoon.

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