Fricassée de poulet tendre à la cubaine

Ingrédients

• 4 lbs bone-in (skin-on chicken drumsticks and thighs)
• 1 cup mojo marinade
• 1/4 cup olive oil
• 1 large yellow onion (diced)
• 1 large green bell pepper (diced)
• 4 cloves garlic (minced)
• 1 cup tomato sauce
• 1 cup vino seco (dry cooking wine)
• 2 cups water
• 1 bay leaf
• 1/2 cup Spanish Manzanilla olives stuffed with pimentos
• 3 tablespoons capers
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt + pepper to taste
• 2 large Russet potatoes (cubed)
• Finely chopped parsley for garnish

Préparation

1. 1

   In a bowl, add the chicken with the mojo marinade. Place in the fridge and marinate for 1-2 hours.

2. 2

   Remove the chicken from the marinade, pat dry, and season with salt and pepper.

3. 3

   In a Dutch oven or large pot, heat oil at medium-high heat. Brown the chicken on all sides, in batches, being careful not to overcrowd the pan. Transfer to a plate. Set aside.

4. 4

   Add the onions and green peppers and saute for 5 minutes or until tender. Add the garlic and saute for 1 minute.

5. 5

   Add the tomato sauce, cooking wine, water, bay leaf, olives, capers, cumin, oregano, salt, and pepper. Gently stir to combine and bring to a boil.

6. 6

   Cook for 5 minutes then reduce heat to medium-low. Add the chicken back in along with the potatoes. Simmer for 45 minutes to 1 hour, covered with a lid.

7. 7

   At the 30 minute mark, check to see if the stew is drying out. If yes, gently stir in 1/4 cup of water or more as needed.

8. 8

   Continue to simmer, covered with a lid, until the chicken and potatoes are fork-tender and most of the water has reduced. Serve with white rice. Enjoy!