Ingredients
2 large chicken breasts, boneless, skinless, cut into 1 1/2 x 1 1/2 pieces
2 medium potatoes, cut into 2-inch chunks
2 medium carrots, sliced
5 cloves garlic, sliced thinly
1 large onion, diced
1 large bell pepper, diced
1 celery stalk, finely diced
1 can (15 oz) tomatoes, diced
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon smoked paprika
1/2 teaspoon Badia Complete Seasoning
1/2 teaspoon Badia Sazon Tropical
2 bay leaves
1 teaspoon sugar
1/4 cup raisins
1/4 cup pitted olives
1/2 cup white cooking wine
1/2 cup chicken stock, unsalted
1/4 cup tomato sauce
4 tablespoons olive oil
Directions
Add olive oil to a heavy-bottomed pan and bring to medium heat.
Add the onions, bell pepper, celery, and garlic, and sauté for about 6 minutes, until the onions are translucent.
Deglaze the pan by adding the wine and scraping up any browned bits.
Add the chicken pieces and stir until they start to lose their pink color.
Add all the spices and mix well, then add the potatoes and carrots, and stir again to coat the vegetables evenly.
Add the chicken stock, diced tomato, sauce, raisins, olives, and sugar; stir to combine.
Cover the pot and turn the heat to low; simmer for 45 minutes.
After 25 minutes of cooking, uncover the pot and cook for an additional 20 minutes, stirring occasionally to prevent sticking, until the sauce reduces and becomes creamy.
Serve over white rice with fried ripe plantains.
Enjoy!
Notes
Carrots and celery aren't traditional in Cuban fricassee, but I like to add them; I think they set my fricassee apart. Anyway, that's the way my mother made it.
If you don't have Badia's Complete Seasoning and Badia's Tropical Seasoning, you can substitute marjoram and coriander.