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Fricasé de Pollo
1 hServes 4Nutri-Score C€€
C
1 h
1 hFricasé de Pollo
what you need
Ingredients
chicken thighs (bone-in, skin removed)Meat800 g
olive oilPantry30 ml
onion (finely chopped)Produce1 piece
garlic (minced)Produce4 pieces
bell pepper (diced)Produce1 piece
tomato (grated or blended)Produce3 pieces
tomato pastePantry30 g
chicken stockPantry500 ml
potatoes (peeled and cubed)Produce3 pieces
carrots (sliced)Produce2 pieces- green olives (pitted)Pantry60 g
cumin (ground)Spices3 g
oregano (dried)Spices2 g
bay leafSpices1 piece
saltSpices6 g
black pepper (ground)Spices2 g
white rice (for serving)Grains300 g
per serving
Nutrition
511kcal
- Carbs
- 44 g
- Proteins
- 36 g
- Fat
- 21 g
what you’ll use
Tools
Dutch oven
Saucepan
Wooden spoon
step by step
Method
- Step 1
Season the chicken
- Pat the chicken thighs dry and season generously with salt, pepper and cumin.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Taste and adjust the seasoning.
- Serve hot over white rice.