Cuban Chicken Fricassee

This recipe calls for marinating chicken in citrus and garlic juices, then simmering with bell pepper, onion, white wine, olive, and chilies. A thick and deeply flavorful sauce develops from the cooking liquid, and the chicken becomes succulent and tender. When it’s done, a wonderful aroma will fill your entire kitchen as you sit down to a healthy and mouthwatering meal. This traditional Cuban recipe has become one of the most popular dishes of the region for a reason; it has a wonderfully vibrant flavor that, while slightly acidic, is perfectly counter-balanced by the richness of the chicken and the tang of the white wine. • serves 4

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• ¼ cup freshly squeezed orange juice
• ¼ cup plus 3 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 4 garlic cloves, minced
• 1¼ teaspoons ground dried oregano
• 1 teaspoon cumin
• 2 large chicken breasts (about 1¾ pounds), bone in and skin on
• 2 large chicken thighs (about 1 pound), bone in and skin on
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup chicken stock
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 cup pitted green olives, drained and rinsed
• 1 serrano chile, seeded and diced

In a large bowl, whisk together the orange juice, ¼ cup olive oil, lemon juice, garlic, oregano, and cumin. Toss in the chicken breasts and thighs. Empty the mixture into a resealable plastic bag and press out as much air as possible before sealing and placing in the refrigerator. Marinate for 2 hours.

Heat the remaining olive oil in large Dutch oven over medium heat. Remove the chicken from the marinade and reserve the marinade. Add the chicken to the pot and cook, turning the pieces occasionally, until golden on both sides, about 10 minutes. Remove the chicken and set aside.

Add the bell pepper and onion to the pot and cook, stirring occasionally, until the onion softens and becomes transparent, about 5 minutes. Push the onion and bell pepper to one side with your spoon. Add the tomato paste to the exposed oil and toast for 2 minutes.

Add the reserved marinade and the chicken, along with the wine, stock, potatoes, olives, and serrano and bring to a boil. Cover, reduce the heat to low, and simmer until the potatoes are soft and the chicken is cooked through, about 45 minutes. Remove from the heat and serve.