Cuban Chicken Fricassee

Caribbean

Cuban Chicken Fricassee

Cuban chicken fricassee – tender chicken simmered in a robust tomato sauce – is the ultimate comfort food. It’s easy and inexpensive to make, hearty and perfect for hungry appetites. 

Ingredients

For the marinade

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed grapefruit juice

1/4 cup white distilled vinegar

10 chicken drumsticks, skinned

4 garlic cloves, minced

½ onion, chopped

1 bay leave

1 teaspoon salt

For the sauce

¼ cup vegetable oil

1 onion, chopped

1 bell pepper, chopped

1 (8 oz) can tomato sauce

1 cup dry white wine

Salt and pepper to taste

1 teaspoon ground cumin

½ tablespoon dried oregano

1 lb russet potatoes, peeled and cut into 1.5 inch pieces

1 cup green olives

Instructions

To marinate the chicken

Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.

For the dish

Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.

Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate. 

To the same saucepan, add the onion and bell pepper and cook until they are soft. 

Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.

Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.

Stir in the olives before serving.