Cuban chicken fricassee
How to make cuban chicken fricassee
- 5ml ground cumin
- 4 garlic cloves, crushed
- 30ml tomato sauce
- 45ml tomato paste
- 6 skinned chicken breasts
- 30ml olive oil
- 5 bay leaves
- 125ml dry white wine
- 100ml lemon juice
- 500ml water
- 5ml parsley, chopped
- 2 large onions, cut into eighths
- 1 small green pepper, seeded and chopped
- 4 large potatoes, cubed
- 250ml olives, chopped
Mix together the cumin, garlic, tomato sauce and tomato paste and use as a marinade for the chicken.
Place in a sealed container and marinate for at least four hours.
In a large pot, heat the olive oil and brown the marinated chicken on both sides.
Add all of the remaining ingredients and bring to the boil. Once boiling, reduce heat and simmer for 40 minutes.
Season to taste and serve hot with rice or polenta.
SERVES: Four to six
TIME: 50 minutes + marinating