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    Cuban Fricasse of Chicken


    Source of Recipe


    the web

    List of Ingredients




    2 tbsp. Olive Oil
    3 lb. Chicken thighs, boneless, skinless
    3 tbsp. Butter
    1 Yellow onion, peeled and finely chopped
    1 Red Bell pepper, seeded and finely chopped
    3 Tomatoes, chopped
    4 Cloves Garlic, mined
    2 Potatoes, peeled and cut into 1/2 cubes
    1 cup White Wine
    1 tsp. Dried Oregano
    1/2 tsp. Cayenne Pepper
    1 tsp. Ground Cumin
    Salt & Pepper to taste
    1/3 cup pitted Green Olives, sliced
    1/3 cup frozen peas, thawed
    2 tbsp. capers
    1/4 cup raisins.

    Recipe



    1. Heat the oil in a large non stick sauté pan over medium high heat. Cook the highs for 5-7 minutes until brown.
    2. In a large pot over medium high heat, add the butter and saute the onion and pepper for 3 minutes. Add the tomato and garlic and cook 3 more minutes. Add the chicken, potatoes, stock, seasonings, white wine and salt & pepper. Reduce to asimmer and cook 20 minute covered until chicken is tender.
    3. Add the olives, peas, capers and raisin and simmer 5-10 minutes more.
    4. Serve at once over white rice.

 

 

 


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