Fricasé de pollo is a Cuban classic made by seasoning chicken pieces with cumin and red pepper flakes and slow-cooking them in a tomato-based stew. Since it contains no starchy vegetables, it makes a low-carb main dish.
Heat the olive oil in a wide pot. Brown the chicken pieces without crowding for 8 minutes, until browned on all sides, then set aside.
In the same pot, sauté the onion, bell pepper, and crushed garlic for 8 minutes, until softened. Add the cumin and red pepper flakes and cook for 1 minute.
Add the tomato, water, and salt and bring to a boil. Return the chicken to the pot, cover, and cook over low heat for 50 minutes.
Do not overcrowd the pot when browning the chicken; tightly packed pieces will steam instead of brown. Keep the stew over low heat; high heat can thicken the sauce too quickly and toughen the chicken. Allergen: This recipe contains no major allergens.
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