Cuban chicken fricassee

Ingredients for 2 servings:

• 2 large chicken thighs
• 1 tbsp flour
• some oil for frying
• 150 ml beer, Mexican, or pilsner
• 1 tsp chicken broth powder
• 1 tsp caraway powder
• 150 g bell pepper(s), colored, cut into strips
• 50 g onion(s), cut into strips
• 400 g tomatoes, chopped (pelati)
• 2 garlic cloves, finely chopped, maybe a little more
• 1 tsp oregano
• 1 tsp basil
• 1 tbsp lime juice
• 2 medium-sized tomatoes, roughly diced
• 80 g peas, frozen
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

nicely spicy, but not hot

Remove the skin from the chicken thighs; you won’t need it. Cut out the bones and dice the meat. Mix well with 1 tablespoon of flour. Heat a little oil in a pan, sear the chicken, and deglaze with the beer. Add the chicken stock powder and caraway seeds and simmer for about 10 minutes. Set aside. Heat a little oil in a pot, sauté the peppers and onions. Deglaze with the chopped tomatoes. Stir in the garlic, basil, oregano, and lime juice, and season with salt, pepper, and sugar. Bring to a boil and stir in the chicken cubes with the beer sauce. Add the peas and simmer gently for about 10 minutes. Just before the end of the cooking time, stir in the diced tomatoes and heat through. Serve with rice.