Fricase de Pollo (Cuban Chicken Fricassee)

🛒 Ingredients

• Chicken thighs and drumsticks, bone-in, skin-on 133 g · 236 kcal
• Olive oil 3 g · 30 kcal
• Yellow onion, chopped 20 g · 8 kcal
• Green bell pepper, chopped 20 g · 4 kcal
• Garlic cloves, minced 3 g · 4 kcal
• Canned crushed tomatoes 50 g · 15 kcal
• Dry white wine 17 g · 13 kcal
• Chicken broth 33 g · 3 kcal
• Potatoes, peeled and cubed 50 g · 39 kcal
• Pitted green olives 7 g · 8 kcal
• Capers, drained 3 g · 1 kcal
• Bay leaves 0 g · 0 kcal
• Dried oregano 0 g · 0 kcal
• Ground cumin 0 g · 0 kcal
• Fresh parsley, chopped (for garnish) 2 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear chicken pieces in batches until deeply browned on all sides; remove and set aside.
3. Reduce heat to medium, add chopped onion, bell pepper, and garlic to the pot, and sauté until softened, about 5-7 minutes.
4. Stir in crushed tomatoes, white wine, chicken broth, bay leaves, dried oregano, and ground cumin; bring to a simmer.
5. Return the seared chicken to the pot, ensuring it's mostly submerged in the sauce. Add the peeled and cubed potatoes.
6. Cover the pot and simmer for 30 minutes, or until the chicken is tender and cooked through, and potatoes are fork-tender.
7. Stir in pitted green olives and drained capers; continue to simmer uncovered for another 5-10 minutes to allow flavors to meld and sauce to thicken slightly.
8. Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
9. Garnish with fresh chopped parsley and serve hot, traditionally with white rice.