Comfort Food/ Gluten-Free/ Kid Approved/ Paleo/ Poultry/ Whole30

Fricase de Pollo (Chicken)

This fragrant and delicious take on a Cuban classic will have your family coming back for more…and more…and more!

Made Whole…

This quick meal comes from Cristina Curp’s AHH-MAZE-ING cookbook, Made Whole. She uses a sofrito base (sautéed aromatics) for this easy chicken dish. Half of the sofrito is blended together to masquerade as a “creamy sauce”, while the other half is mixed back into the chicken at the end. It is a fantastic meal for those of us who are looking to eat clean, yet want bold flavor that even our kids will like!

Feel free to sub in chicken breasts if that’s what you have on hand. Just cut down the cooking time so they don’t overcook. I also used chicken broth since that is what I had in my pantry- just make sure to read labels and avoid broth with sugar.

How to serve…

I served mine over sautéed cauliflower rice but my kids prefer it over a bed of rice. If you are looking to increase your family’s veggie intake, peas are a wonderful addition to this meal- simply add them in at the end with the sauce. Just remember that if you add peas, then the meal will no longer be Whole30 compliant!

This aromatic dish is a perfect weeknight dish for a healthy eatin’ family!

Fricase de Pollo (Chicken)
Print Recipe
Serves: 6-8 Cooking Time: 45 minutes

Ingredients

4 tbsp avocado oil or ghee, divided

2 large carrots, diced

4 ribs celery, diced

1 large onion, diced

2 cloves garlic, minced

2 bay leaves

2 lbs boneless, skinless chicken thighs, cut into cubes or 3 inch strips (can substitute chicken breast but decrease cooking time)

2 tsp. fine Hiimalayan salt

1 tsp. ground black pepper

1 tsp. ground cumin

2 sprigs fresh oregano

1/2 cup bone broth (or chicken broth)

2 scallions, sliced, for garnish

Instructions

1

Heat 2 tbsp. of avocado oil in large pot or skillet over medium heat.

2

Add carrots, celery, onion, garlic, and bay leaves.

3

Sauté for about 8-10 minutes or until the sofrito is fragrant and onions are translucent.

4

Remove sofrito from heat and set aside.

5

Heat remaining 2 tbsp. of avocado oil in the pan and add chicken (make sure oil is very hot so you get a nice sear).

6

Add salt, cumin, and oregano sprigs. Stir to combine.

7

Cook chicken until browned (about 10 minutes). **Decrease time if using chicken breast.

8

While chicken in cooking, add half of the sofrito and broth into a blender and blend until smooth.

9

Once chicken is browned, add the rest of the sofrito and sauce back into the pan. Stir to combine.

10

Cover with tight fitting lid and simmer for 10 minutes (less time for chicken breast).

11

Garnish with scallions and serve.

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December 10, 2018 By egrant.salvi

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2 Comments

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January 3, 2020 at 9:48 am

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Fricase de Pollo (Chicken)

Made Whole…

How to serve…