Fricasé de Pollo Cubano
with Crispy Kale & Potatoes
Cooking time
30 minutes
Servings
4
Calories
510 /serving
Fricasé is an everything kind of dish, and that means everyone will enjoy it. For a Cuban version of this hearty chicken and pepper stew, you’ll squeeze in orange and sprinkle in oregano and cumin. It's set on the table with roasted kale and potatoes.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Bunch of kale
- 1 Green pepper
- 900g Potatoes
- 1 Orange
- 30ml Tomato paste
- 12g Chicken demi-glace
- 5.5g Oregano-Cumin spices (cumin, oregano)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
3 g
Sodium
410 mg
Total Carb
58 g
Sugars
10 g
Protein
43 g
Fibre
9 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 14 to 17 min., until partially cooked.
Mise en place
- Meanwhile, remove the kale leaves from the stems; tear the leaves. In a medium bowl, toss with a generous drizzle of oil and S&P.
- Halve, core and medium-dice the green pepper.
- Juice the orange.
Start the chicken
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Roast the kale & finish the potatoes
- Meanwhile, when the potatoes are partially cooked, add the kale and roast, 7 to 10 min., until the kale is crisp and the potatoes are tender.
Finish the chicken & make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green pepper and tomato paste. Sauté, scraping up any browned bits, 1 to 2 min., until beginning to soften and the tomato paste is dark red.
- Add the chicken, demi-glace, orange juice and ⅓ cup water. Cook, covered, stirring the sauce and flipping the chicken halfway, 4 to 5 min., until the chicken* and green pepper are cooked through.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the potatoes, kale and chicken between your plates.
- Drizzle the chicken with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
