Puerto Rican Chicken Fricassee

Ingredients

• 2 tablespoons olive oil
• 2 lbs boneless, skinless chicken thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken stock
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup green olives, pitted and chopped
• 1/4 cup parsley, chopped
• 2 tablespoons capers, drained

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and cook until lightly browned, about 3 minutes per side.
3. Add the onion, garlic, cumin, oregano, paprika, red pepper flakes, salt, and pepper. Stir to combine and cook for 2 minutes.
4. Pour in the chicken stock and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Stir in the olives, parsley, and capers. Simmer for an additional 5 minutes.
6. Serve over cooked rice.

Interesting Facts

• Puerto Rican Chicken Fricassee is a traditional dish in Puerto Rico.
• This dish is often served with cooked rice or potatoes.
• The red pepper flakes add a bit of heat to this dish.