Fricassee de Pollo

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 300 g · 470 kcal
• Olive Oil 7 g · 60 kcal
• Onion 50 g · 20 kcal
• Green Bell Pepper 40 g · 8 kcal
• Garlic 5 g · 7 kcal
• Crushed Tomatoes 100 g · 25 kcal
• Potatoes 100 g · 77 kcal
• Chicken Broth 60 g · 6 kcal
• Pitted Green Olives 15 g · 20 kcal
• Dried Oregano 1 g · 1 kcal
• Ground Cumin 1 g · 1 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the chicken pieces on all sides until golden.
3. Remove chicken and set aside, then add onion, bell pepper, and garlic to the pot, sautéing until softened and fragrant for about 5-7 minutes.
4. Stir in crushed tomatoes, chicken broth, dried oregano, and ground cumin; bring the mixture to a simmer.
5. Return the browned chicken to the pot, cover, and simmer over low heat for 30 minutes, stirring occasionally.
6. Add the diced potatoes and pitted green olives to the pot, then continue to simmer, covered, for another 30 minutes or until potatoes are tender and the sauce has thickened.
7. Taste and adjust seasoning if necessary, then serve hot, traditionally with white rice.