Fricasé De Pollo Cubano
with Garlicky Black Beans
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
It’s more than low carb, it’s slow carb. That means meat and legumes are front and centre in this Cuban-inspired skillet supper. Chicken cooks with green olives and green peppers, and then gets a protein bump from simmered black beans served on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Green peppers
- 1 Onion (or shallot)
- 2 Garlic cloves
- 30g Green olives
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 398ml Black beans (canned)
- 5g America Latina spices (garlic, cumin, oregano, onion, paprika, tomato powder, ancho, red, pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber (anti-caking agent))
Contains: Sesame • Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
3 g
Sodium
730 mg
Total Carb
55 g
Sugars
10 g
Protein
53 g
Fibre
20 g
Preparation
Mise en place
- Halve, core and thinly slice the green peppers lengthwise.
- Mince the garlic.
- Drain and rinse the black beans.
- Halve the olives crosswise.
- Halve, peel and thinly slice the onion.
Sear the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. per side, until partially browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the fricasé de pollo
- In the same pan, heat a drizzle of oil on medium-high.
- Add the green peppers and onion. Sauté, scraping up any browned bits, 2 to 3 min., until the vegetables are slightly softened.
- Add the tomato paste and sauté, 30 sec. to 1 min., until dark red.
- Add the spices and sauté, 30 sec., until fragrant.
- Add the demi-glace, ¾ cup water (double for 4 portions) and S&P; bring to a simmer.
- Add the chicken and olives. Cook, covered, stirring the vegetables and flipping the chicken occasionally, 6 to 10 min., until the chicken* is cooked through.
- If the sauce seems dry, add up to ½ cup water (double for 4 portions) until you achieve your desired consistency.
Sauté the black beans
- Meanwhile, in a medium pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans and 2 tbsp water (double for 4 portions).
- Sauté, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
- Divide the fricasé de pollo (slice the chicken beforehand if desired) between your plates.
- Serve the black beans on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
