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Cuban Fricasse of Chicken

Ingredients

2 tbsp. Filippo Berio® Olive Oil
3 lb. Chicken thighs, boneless, skinless
3 tbsp. Butter
1 Yellow onion, peeled and finely chopped
1 Red Bell pepper, seeded and finely chopped
3 Tomatoes, chopped
4 Cloves Garlic, mined
2 Potatoes, peeled and cut into 1/2 cubes
1 cup White Wine
1 tsp. Dried Oregano
1/2 tsp. Cayenne Pepper
1 tsp. Ground Cumin
Salt & Pepper to taste
1/3 cup pitted Green Olives, sliced
1/3 cup frozen peas, thawed
2 tbsp. capers
1/4 cup raisins.

Method

1. Heat the Filippo Berio® Olive Oil in a large non stick sauté pan over medium high heat. Cook the highs for 5-7 minutes until brown.
2. In a large pot over medium high heat, add the butter and saute the onion and pepper for 3 minutes. Add the tomato and garlic and cook 3 more minutes. Add the chicken, potatoes, stock, seasonings, white wine and salt & pepper. Reduce to asimmer and cook 20 minute covered until chicken is tender.
3. Add the olives, peas, capers and raisin and simmer 5-10 minutes more.
4. Serve at once over white rice.