Spice Blends
Nomad Cuban Chicken Fricassee
30
Mar
Mar
Cuban Chicken Fricassee – tender marinated chicken simmered in a flavorful sauce – This is the ultimate comfort food. Easy and perfect for Nomads…
Cuban Chicken Fricassee
Cuban Chicken Fricassee – tender marinated chicken simmered in a flavorful sauce – This is the ultimate comfort food. Easy and perfect for Nomads…
Ingredients
Marinade
- 2 Tbs Nomad Spice Co Cuban Mojo Spice Bend
- 1/2 Cup Orange Juice
- 1/4 Cup Lemon Juice
- 1/4 Cup Lime Juice
- 4 Cloves Garlic
- 1 1/2 tsp Dried Oregano
Sazon Seasoning Blend
- 1 Tbs Nomad Spice Co. Ground Coriander
- 1 Tbs Nomad Spice Co. Ground Cumin
- 1 Tbs Nomad Spice Co. Annatto Seeds Ground
- 1 Tbs Garlic Powder
- 2 tsp Dried Oregano
- 1 tsp Onion Powder
For the Fricassee:
- 10-12 Chicken Thighs
- 4 Cloves Garlic Minced
- 1 tsp Nomad Spice Co. Himalayan Pink Salt
- 1 Medium Onion Diced
- 1 Green Bell Pepper Diced
- 1 Jalapeno Pepper Diced (optional)
- ¼ Cup Pimento Stuffed Olives
- 1/4 Cup Capers
- 1/4 Cup Extra Virgin Olive Oil
- 1 Cup Dry White Wine
- 1 8 oz can Tomato Sauce
- 1 1/2 tsp Dried Oregano
- 1/2 tsp Nomad Spice Co. Ground Cumin
- 2-3 Small Potatoes Peeled & Diced into 1" Cubes
- 1/2 Cup Frozen Peas
- 1/2 Cup Water
Instructions
- Make marinade by putting all ingredients into a small blender such as a Nutribullet ©. Blend well until garlic is pureed and marinade is well emulsified. (or whisk well)
- Wash and pat dry chicken pieces and place in a large plastic bag. Pour all of the marinade into the bag and seal tightly. Place in the refrigerator for at least 4 hours (we do this part the day before and marinade for 24 hours).
- Make the Seasoning Blend. Whisk all ingredients until well combined. Store in a glass jar. We make a large amount of this to always have on hand.
- Remove chicken from marinade and pat dry. It is important to make sure that the chicken is dry, or the oil will splatter.
- Sprinkle ½ tsp. of the salt over the chicken.
- Heat the olive oil in a large heavy bottom pan or pot (we love our cast iron or enamel coated cast iron).
- Brown chicken 2 minutes per side. Remove chicken and set aside. Do this in small batches, so the temperature of oil does not fluctuate.
- In the same pan/pot, sauté diced onion and green pepper until translucent.
- Add garlic and cook for another 2 minutes.
- Add ¾ cup of wine and simmer for about 5 minutes.
- Add Spice Blend, cumin, olives, capers, salt, pepper, tomato sauce, water, and ½ c wine. Stir well.
- Add chicken back to the pan/pot and simmer for 20 minutes.
- Add potatoes. Simmer for another 25 minutes.
- Add peas. Cook for 5 minutes.
- Serve with rice. Buen Provecho!
Notes
Try Nomad Cuban Mojo Spice Blend!
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