Nomad 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… 

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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… 

Prep Time4 hrs

Cook Time40 mins

Total Time4 hrs 40 mins

Course: Main Course

Cuisine: Latin

Keyword: Cuban, Fricassee, Mojo

Servings: 6

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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