4 chicken breat skinless and boneless 1 cup of diced onion 1/2 cup of diced green peppers 4 cloves of garlic finely chopped 1/3 cup of olive oil 1/2 cup of cooking wine 1 dozen pitted green olives with pimento and 2tbs. of their juice 1 tsp of capers 1 small pack of raisins (optional) 3/4 can of tomato sauce or diced tomatoes Salt to taste, oregano, 1 bay leaf and 1/4 tsp of cumin.
Add in a small dutch oven, olive oil, diced onions and diced green peppers and the crushed garlic. Add spices, salt, oregano, bay leaf and cumin and brown slightly. On mediun low add the chicken and brown. Add tomato sauce or diced tomatoes, cooking white wine and simmer until most of the liquid is absorbed. Original recipe calls for diced potatoes in the Fricasee but I have eliminated to cut down on the carbs. Serve with brown rice and a salad.
Just what I was looking for! I had 2 different versions from my Cuban mother-in-law and needed to bring them both together. I did add one diced potato to stretch it because I only had 2 chicken breasts defrosted. My husband loved it!