Gluten Free Pollo en Fricase Recipe

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives provide a similar briny flavor with less sodium.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Vegetable broth is often less expensive and can be made at home.

Start by introducing the recipe and the concept of a lighter chicken fricassee.

Gather all ingredients needed for the recipe.

Trim and clean 2 pounds of chicken thighs, preferably boneless.

Prepare the adobo mojado mixture by blending together 1/4 cup finely chopped fresh oregano, 1/2 head of garlic, 3 tablespoons olive oil, 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, and the zest and juice of one lemon.

Pour the adobo mojado mixture over the chicken thighs in a shallow dish, ensuring they are well coated.

Cover the dish and refrigerate for at least 30 minutes to 1 hour.

Set the oven broiler to maximum heat to roast the peppers.

Chop off the tops and bottoms of the red and green peppers, then core and slice them into flat pieces.

Line a baking sheet with foil and place the pepper pieces skin side up on the sheet.

Broil the peppers for about 8 minutes, checking for charred skin.

If needed, add an additional 2 minutes to ensure the skin is fully blistered and blackened.

Transfer the charred peppers to an airtight container to steam and loosen the skins.

While the peppers cool, chop the shallots and slice the garlic and carrots into rustic cuts.

Peel the skins off the cooled peppers and dice them, reserving any juices for later use.

Remove the marinated chicken thighs from the fridge and shake off excess marinade.

Heat a large Dutch oven over medium-high heat and add 2 tablespoons of oil.

Brown the chicken thighs on all sides, about 5-7 minutes, then set them aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary