FRICASSEE DE POLLO CON PAPAS

Amarilys Llanes prepares this dish in a pressure cooker. We adapted it as a stovetop braise for those without pressure cookers or Instant Pots.

Complete Seasoning, or Sazón Completa, is generally a mix of garlic powder, onion powder, salt, pepper, cumin, dried parsley and dried oregano. You may find it in the Hispanic foods section of your grocer, but you will certainly find it at a Hispanic market. Olive oil

4 chicken thighs 4 chicken legs

4 cups 1-inch diced

potatoes

1 large onion, chopped 1 (8-ounce) can tomato

sauce

5 to 10 garlic cloves, as

desired

1/2 cup dry white wine 1 packet Complete

Seasoning

Salt and pepper White rice, for serving

In the bottom of a Dutch oven, add enough oil to coat the bottom of the pot. Working in batches, add chicken pieces and saute chicken until golden brown on all sides, about 10 minutes. Do not crowd pot. Remove chicken from Dutch oven and set aside. Repeat until all chicken is browned on all sides. Stir in potatoes, onion, tomato sauce, garlic, wine and seasoning. Taste for seasoning, adding salt and pepper if needed. Stir together, then return chicken to pot. Bring mixture to a boil. Reduce heat until mixture simmers and cover pot. Cook until chicken is tender, about 45 minutes. Remove lid and, if needed, continue cooking until sauce thickens, about 5 minutes. Serve over rice.

Serves 6. Per serving (not including rice): 675 calories (percent of calories from fat, 44), 63 grams protein, 27 grams carbohydrates, 4 grams fiber, 32 grams total fat (8 grams saturated), 321 milligrams cholesterol, 771 milligrams sodium.

FOOD STYLING BY OZZY LLANES AND ALEX VALDIVIA / CHRIS HUNT/FOR THE AJC Fricassee de Pollo con Papas (Chicken Fricassee with Potatoes).