Cuban chicken fric­as­see

(serves 4-6)

Friday - - Leisure -

Prep time: 50 mins plus mar­i­na­tion Cook­ing time: 50 mins

In­gre­di­ents 1 tsp ground cumin 4 gar­lic cloves, crushed 2 tbsp tomato sauce 3 tbsp tomato paste 6 skin­less chicken breasts, cut into cubes 2 tbsp olive oil 5 bay leaves 125ml chicken stock 100ml lemon juice 500ml wa­ter 1 tsp chopped pars­ley 2 large onions, each cut into eight pieces 1 small green bell pep­per, chopped 4 large pota­toes, peeled and cut into cubes 2 hand­fuls olives, stoned and chopped Method: 1. Mix to­gether cumin, gar­lic, tomato sauce and paste. Mar­i­nate chicken in this mix­ture for at least 4 hours. Re­frig­er­ate dur­ing mar­i­na­tion process. 2. In large pan, heat olive oil. Brown chicken on both sides. 3. Add all re­main­ing in­gre­di­ents to pan and bring to a boil. Once boil­ing, re­duce heat and sim­mer for 40 min­utes. Sea­son and serve with rice or po­lenta.

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