Ingredients
2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon oregano
2 tablespoons fresh cilantro, finely chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until lightly browned, about 5 minutes. Add the garlic, cumin, salt and pepper, and cook for an additional 5 minutes.
Add the onion, garlic, bell peppers, and potatoes to the pot and cook until the vegetables are softened, about 5 minutes. Add the chicken broth and oregano and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the potatoes are tender, about 30 minutes.
Garnish with cilantro and serve with warm tortillas, rice, or French bread, if desired.
Notes
If desired, you can add a can of drained black beans in step 3.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Cuban Fricase de Pollo, Cuban Cuisine, Chicken and Potatoes, , , ,
