Fricasé de Pollo. Chicken Fricassee with Potatoes & Olives

Ingredients

• 3–4 lbs chicken thighs and drumsticks

• 4 garlic cloves, minced or crushed

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 1/4 cup fresh lime juice

• 1/4 cup fresh orange juice
  or use sour orange (naranja agria)

• Salt and black pepper, to taste

• 2–3 tablespoons olive oil

• 1 cup dry white wine or vino seco

• 1 (8 oz) can tomato sauce

• 1/3 cup pimento-stuffed green olives

• 2 large potatoes, peeled and cut into chunks

• 1 bay leaf

• 1/4 cup raisins (optional — traditional in some Cuban versions)

• 1/2 cup frozen peas (optional)

Instructions

1. Marinate the chicken.
   Place the chicken in a large bowl with the garlic, lime and orange juices, salt, and pepper. Marinate for at least 1 hour.

2. Brown the chicken.
   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Brown the chicken on both sides, then transfer it to a plate.

3. Make the sofrito.
   In the same pot, add the onion and green bell pepper. Cook for about 5–7 minutes, until softened.

4. Build the sauce.
   Pour in the wine and scrape up all those flavorful browned bits from the bottom of the pot. Stir in the tomato sauce, reserved marinade, olives, bay leaf, and raisins if using.

5. Simmer.
   Return the chicken to the pot. Add about 1/2 cup water if you need more liquid. Cover and simmer over medium-low heat for about 20–25 minutes.

6. Add the potatoes.
   Add the potato chunks and continue cooking for another 20–25 minutes, or until the chicken is tender and the potatoes are cooked through.

7. Finish.
   If using peas, stir them in during the last few minutes. Taste and adjust the salt and pepper. Remove the bay leaf before serving.

Serve it with

This is so good over fluffy white rice, with plenty of that tomato-wine sauce spooned over the top.