This is an easy and healthy take on a Cuban dish I grew up with, Fricase de Pollo, or Chicken Fricassee. My mom made it in the style of legendary Cuban chef, author and TV host Nitza Villapol. Inspired by the taste but wanting to make it even healthier, I’ve taken the essence of this recipe and added a few extra superfoods to create a Cuban-style chicken stew that’s become a staple in my house.
cuban chicken fricassee
Cuban chicken fricassee is a timeless stew made of tender chicken simmered in a rich tomato sauce. Easy and inexpensive to make, It's the ultimate comfort food. Whether you're cooking for a special occasion or just craving some hearty, home-cooked goodness, this dish will not disappoint.
2 lbs of chicken thighs
2 tbsp EVOO
1 tsp Kosher salt
1 organic garlic bulb
1 organic yellow onion
1 organic red bell pepper
1 organic yellow bell pepper
¼ cup fresh lime juice
1 tsp organic turmeric
1 tsp organic ground black pepper seed
1 15-oz can tomato sauce
cilantro for garnish
In a blender or Vitamix combine garlic, onions, peppers, lime juice, flaxseed, chia seeds, turmeric, pepper and tomato sauce. Set aside.
Place the chicken and coconut oil in a large heavy pot. Add salt and cook over medium high to high heat uncovered, turning and browning for 10 minutes.
Pour the mixture in the blender over the chicken and reduce to a low heat.Cook covered for 3 hours. Add more salt to taste.
Garnish with cilantro. Serve over rice, potatoes or pasta.