Cuban Fricasee of Chicken 

Cuban Fricasee of Chicken

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. Marie Sharp’s No Wimps Allowed Hot Sauce

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


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 sauté 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, Melinda’s and salt & pepper. Reduce to a simmer and cook 20 minute covered until chicken is tender.

3. Add the olives, peas, capers and raisins and simmer 5-10 minutes more.

4. Serve at once over white rice.