Fricasé De Pollo Cubano
with Garlicky Black Beans
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
It’s more than low carb, it’s slow carb. That means meat and legumes are front and centre in this Cuban-inspired skillet supper. Chicken breasts cook with green olives and green peppers, and then get a protein bump from simmered black beans served on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Green peppers
- 2 Garlic cloves
- 1 Shallot (or onion)
- 398ml Black beans (canned)
- 30g Green olives
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 7g Playa del Cumin spices (cumin, paprika, salt, red pepper bell, dextrose, garlic, caramel colour, canola oil, oregano, Cayenne pepper, cloves, cellulose)
Contains: Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
3 g
Sodium
910 mg
Total Carb
53 g
Sugars
9 g
Protein
53 g
Fibre
20 g
Preparation
Mise en place
- Halve, core and thinly slice the green peppers lengthwise.
- Mince the garlic.
- Drain and rinse the black beans.
- Halve the olives crosswise.
- Halve, peel and thinly slice the shallot.
Sear the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. per side, until partially browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the fricasé de pollo
- In the same pan, heat a drizzle of oil on medium-high.
- Add the green peppers and shallot. Sauté, scraping up any browned bits, 2 to 3 min., until the vegetables are slightly softened.
- Add the tomato paste and sauté, 30 sec. to 1 min., until dark red.
- Add the spices and sauté, 30 sec., until fragrant.
- Add the demi-glace, ¾ cup water (double for 4 portions) and S&P; bring to a simmer.
- Add the chicken and olives. Cook, covered, stirring the vegetables and flipping the chicken occasionally, 6 to 10 min., until the chicken* is cooked through.
- If the sauce seems dry, add up to ½ cup water (double for 4 portions) until you achieve your desired consistency.
Sauté the black beans
- Meanwhile, in a medium pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans and 2 tbsp water (double for 4 portions).
- Sauté, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
- Divide the fricasé de pollo (slice the chicken beforehand if desired) between your plates.
- Serve the black beans on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
