Ip Cuban Chicken and Potato Stew (Fricase De Pollo)

lanaunderpressure.com

Natalie Goncalves Johnson

6 to 8 Chicken Thighs, bone-in/skin on (I have cooked this with semi-frozen thighs and it works great as well)

1 lb Golden or any boiling Potatoes (about 5 medium size potatoes)

1 Yellow Onion, diced

½ Green Pepper, diced

4 Cloves Garlic, minced

3 Tbl Olive Oil

16 oz Tomato Sauce (I prefer to use 2, 8 oz cans of Goya Tomato Sauce)

¼ cup White Wine (if you don;t have white wine, you can use ⅛ cup white wine vinegar)

2 cups Water, and 2 Tbl

1 Packet Sazon con Asafran ( If you can’t find this, it’s ok, just use 1 Tbl of the spice mixture I posted in the black beans recipe. Asafran is what Cuban’s use to get the yellow color in food like Yellow Rice and Chicken. You can use Saffron or just omit it.)

1 Tbl Adobo ( or substitute for 1 Tbl of the spice mix I detail int he black bean recipe)

1 Packet Cubito de Pollo ( this is Goya chicken bouillon. You can substitute chicken broth for this, just don’t add the 2 cups water)

1 jar Sliced Pimentos

Salt

Pepper

Directions at lanaunderpressure.com

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