Cuban Fricasé de Pollo (Chicken Fricassee) with Olives and Rice
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 1 onion
- 3 garlic cloves
- 1 green pepper, sliced
- 400 g chopped tomatoes
- 10 green olives, pitted
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 666 kcal
- Protein
- 41.5 g
- Carbohydrate
- 66.4 g
- of which sugars
- 6.4 g
- Fat
- 25.2 g
- of which saturates
- 6.9 g
- Fibre
- 3.6 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken pieces in a large pot over a high heat for 5-6 minutes.
- 2
Add the sliced onion, crushed garlic and green pepper, and cook for 5 minutes.
- 3
Stir in the chopped tomatoes and the green olives, cover and simmer for 30-35 minutes until the chicken has no pink remaining and is tender.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the fricassee on the rice.
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