Cuban Chicken Fricasse

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 4 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 1/2 pounds chicken thighs (or use chicken breasts or mixture of both)
• 2 tablespoons of olive oil
• 2 tablespoons heaping of cumin
• 3 tablespoons heaping of sazon completa
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 8 ounces can of tomato sauce
• 1 cup dry white wine (aka vino seco)
• 1 cup burgundy wine
• 1 cup water
• 1/2 cup red wine vinegar
• 1/2 cup stuffed green olives
• 2 potatoes, peeled and cubed

Directions

1. Season the chicken with sazon completa (enough to cover both sides of the chicken)and refrigerate for 1 hour.
2. Warm the oil in a large Dutch oven over medium heat and add the onions & bell peppers.
3. Heat until translucent, then add garlic and saute for 1 minute. (Be careful not to burn the garlic).
4. Add all the chicken to the pan.
5. Add the rest of the ingredients: cumin, red wine vinegar, tomato sauce, red & white wine, water, olives, and potatoes. Stir to combine all the ingredients.
6. Reduce heat to low, cover pan and simmer for 35 minutes.
7. Serve with white rice & spoon sauce over chicken.

Nutrition