Chicken Fricassee

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Servings:
6

This chicken dish uses an unexpected combination of ingredients. With raisins, olives, bell peppers, and new potatoes, it's offers up a symphony of flavor.

Ingredients

  • ½ cup extra-virgin olive oil

  • 1 whole chicken, (4 pounds), cut into 10 pieces

  • 1 green bell pepper, cored, seeded, and cut into 1-inch pieces

  • 1 red bell pepper, cored, seeded, and cut into 1-inch pieces

  • 1 onion, cut into 1-inch pieces

  • 1 cup store-bought canned tomato sauce

  • 1 cup dry white wine

  • 1 Sazon (Goya brand)

  • ¼ cup homemade or low-sodium store-bought chicken stock

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 2 dried bay leaves

  • 1 pound new potatoes

  • 1 pound carrots, diced

  • 1 cup pitted green olives

  • ½ cup raisins

  • Coarse salt and freshly ground pepper

Directions

  1. In a Dutch-oven, heat oil over medium-high heat. Add chicken; cook until browned, 5 to 7 minutes.

  2. Add peppers, onion, 1 cup water, tomato sauce, wine, chicken stock, Sazon, cumin, garlic powder, and bay leaves; cook, uncovered, until chicken is opaque, about 20 minutes.

  3. Add potatoes, carrots, olives, and raisins; cook until potatoes are tender and chicken is cooked through, 20 to 25 minutes more. Serve immediately.

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