{
  "id": "CAT04-R15",
  "slug": "cat04-r15-cuban-style-chicken-fricassee",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r15-cuban-style-chicken-fricassee.html",
  "title": "Cuban-Style Chicken Fricassee",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 60,
  "total_time_minutes": 80,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "chicken",
  "vegetarian": false,
  "allergens": [],
  "ingredients": [
    "3 pounds bone-in chicken thighs and drumsticks, skin removed",
    "1 1/2 teaspoons salt",
    "1/2 teaspoon black pepper",
    "2 tablespoons lime juice",
    "2 tablespoons olive oil",
    "1 onion, diced",
    "1 green bell pepper, diced",
    "4 garlic cloves, minced",
    "1 teaspoon ground cumin",
    "1 cup tomato sauce",
    "1 cup chicken broth",
    "1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks",
    "1/2 cup pimiento-stuffed green olives",
    "1 bay leaf"
  ],
  "directions": [
    "Season the chicken with 1 teaspoon of the salt, the pepper, and the lime juice. Wash your hands and the board after handling the raw chicken.",
    "Heat the oil in a Dutch oven over medium-high heat. Brown the chicken in batches, about 3 minutes per side, and move it to a plate — it is not cooked through yet.",
    "Wash the bell pepper and scrub the potatoes under running water before cutting. Reduce the heat to medium and cook the onion and pepper 5 minutes. Add the garlic and cumin and cook 1 minute.",
    "Stir in the tomato sauce, broth, bay leaf, and remaining 1/2 teaspoon salt, scraping up the browned bits.",
    "Return the chicken and any juices to the pot and add the potatoes. Bring to a simmer, cover, and cook over low heat 35 minutes, stirring once or twice.",
    "Add the olives and simmer uncovered 10 minutes, until the sauce thickens and the potatoes are tender.",
    "Check the thickest piece with an instant-read thermometer, not touching the bone — chicken must reach 165°F. Remove the bay leaf and serve.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Keep raw chicken away from the vegetables and wash hands, tongs, and boards after handling it. The browned chicken finishes cooking in the sauce, so check that each piece reaches 165°F. Chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Braising chicken pieces in a tomato sauce until tender.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}