Cuban Chicken Fricasse

• 4 cloves garlic minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 1/2 pounds chicken thighs or use chicken breasts or mixture of both
• 2 tablespoons olive oil
• 2 tablespoons cumin heaping of
• 3 tablespoons sazon heaping of, completa
• 1 onion large, chopped
• 1 red bell pepper large, chopped
• 8 ounces tomato sauce can of
• 1 cup dry white wine aka vino seco
• 1 cup Burgundy wine
• 1 cup water
• 1/2 cup red wine vinegar
• 1/2 cup green olives stuffed
• 2 potatoes peeled and cubed

1. Season the chicken with sazon completa (enough to cover both sides of the chicken)and refrigerate for 1 hour.
2. Warm the oil in a large Dutch oven over medium heat and add the onions & bell peppers. Heat until translucent, then add garlic and saute for 1 minute. (Be careful not to burn the garlic).
3. Add all the chicken to the pan. Add the rest of the ingredients: cumin, red wine vinegar, tomato sauce, red & white wine, water, olives, and potatoes. Stir to combine all the ingredients.
4. Reduce heat to low, cover pan and simmer for 35 minutes. Serve with white rice & spoon sauce over chicken.

garlic, kosher salt, fresh ground black pepper, chicken, olive oil, cumin heaping, sazon heaping of, onion, red bell pepper, tomato sauce, white wine, burgundy wine, water, red wine vinegar, green olives, potatoes

Taken from www.yummly.com/recipe/Cuban-Chicken-Fricasse-1654498 (may not work)