Plat
Fricasé de Pollo
1 hPour 4Nutri-Score C€€
C
1 h
1 hFricasé de Pollo
recette de
bonnieleetoks2
@bonnieleetokslife
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in, skin removed)Viandes800 g
olive oilÉpicerie30 ml
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux
bell pepper (diced)Fruits et légumes1 morceau
tomato (grated or blended)Fruits et légumes3 morceaux
tomato pasteÉpicerie30 g
chicken stockÉpicerie500 ml
potatoes (peeled and cubed)Fruits et légumes3 morceaux
carrots (sliced)Fruits et légumes2 morceaux- green olives (pitted)Épicerie60 g
cumin (ground)Épices3 g
oregano (dried)Épices2 g
bay leafÉpices1 morceau
saltÉpices6 g
black pepper (ground)Épices2 g
white rice (for serving)Céréales300 g
par portion
Nutrition
511kcal
- Glucides
- 44 g
- Protéines
- 36 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Cocotte
Casserole
Wooden spoon
pas à pas
Préparation
- Étape 1
Season the chicken
- Pat the chicken thighs dry and season generously with salt, pepper and cumin.
- Étape 2
Brown the chicken
- Heat the olive oil in a Dutch oven over medium-high heat.
- Brown the chicken on all sides until golden, then set aside.
- Étape 3
Build the sofrito
- Lower the heat and soften the onion, garlic and bell pepper in the same pot.
- Stir in the tomato paste, grated tomato, oregano and bay leaf and cook until slightly thickened.
- Étape 4
Simmer the fricasé
- Return the chicken to the pot and pour in the chicken stock.
- Add the potatoes, carrots and olives, then simmer covered until the chicken is cooked through and the vegetables are tender.
- Étape 5
Serve
- Taste and adjust the seasoning.
- Serve hot over white rice.