Chicken Fricasse

by Sylvia Lima
(Buffalo Grove, IL )

This Cuban recipe is my mother in law's and a family favorite.
also known as: Chickadillo (Chicken Picadillo)
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Sofrito:
2 teaspoons olive oil (I use light)
1 small yellow onion chopped very finely
1 green bell pepper chopped very finely
2 fresh garlic cloves mashed

Finish/Terminar:
1 pound boneless, skinless chicken breast, cut in thin strips
1/4 cup tomato sauce (or 2 tablespoons tomato paste)
**4 Tablespoons of white wine (jerez is best but any white whine is ok) ** I usually add just a little over 1 Tablespoon of wine and then taste...depends on the wine.
1/4 teaspoon cumin
2 bay leaves
raisins, capers and olives (usually leave these out--my kids are not big fans)

Heat the olive oil in a skillet over medium heat. Saute the onion, green pepper and garlic until soft -- usually 5 min.
Add the chicken and stir fry for 5 min. or so
Add tomato sauce, wine, cumin, bay leaves, and raisins,capers and olives if you want..to taste. Cover pan, reduce the heat and let it cook for 10 minutes or until the chicken is cooked through.
Remove bay leaves.

I serve with jasmine rice and a side of sweet platanos is always a nice treat.

Roughly 4 servings