Cuban Style Fricassee Chicken

 This fricase de pollo is a flavor-packed dish cooked until the chicken is falling off the bone. Try this Cuban staple is the perfect comfort food for a weekend night or family dinner.  Serve over rice if desired. 

Course: Entree

Cuisine: Cuban

Servings: 8 servings

Calories: 526kcal

Author: Julie Maestre

Ingredients

• 4 lbs bone in chicken (or boneless chicken thighs are great too) 
• 3 cloves garlic
• 3 oranges
• 2 limes
• 1/2 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp adobo
• 2 medium sized peeled potatoes
• 1-2 carrot sticks
• 1 small onion chopped
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 1/2 cup dry wine or white wine
• 1/2 cup tomato sauce
• 1/2 cup olives
• 4-5 cups water
• salt and pepper to taste

Instructions

• In a bowl combine the juice of the oranges and limes, 1 garlic clove minced, oregano, onion powder, granulated garlic, paprika, adobo, salt, and pepper.
• Pour the juice and spice mixture over the chicken and refrigerate for about 1 hour.
• Heat a large skillet with some vegetable oil and brown the chicken on all sides about 5 minutes per side, work in batches so you don't overcrowd the pan.
• Remove the chicken from the skillet and add the onions, bell peppers, and remaining garlic to the skillet. Cook the veggies until they become translucent and season with salt and pepper.
• Add the dry white wine, tomato sauce, water, carrots, potatoes & olives. (Sub sweet potatoes or add mushrooms, spinach, corn, etc) 
• Add the chicken back to the skillet and cook for 1 hour over medium low heat or until the chicken and veggies are fully cooked through and most of the water is absorbed.
• Check for seasoning and enjoy!

Notes

Marinade the chicken for an hour minimum for extra flavor!