Florida Fricassee

Source: Miami Spice by Steven Raichlen

  1. Wash the chicken and blot dry on paper towels. Mix together the lime juice, garlic, salt, and cumin in a large bowl. Add the chicken pieces and toss to coat with the marinade. Marinate, covered, in the refrigerator for 1 to 2 hours, turning the pieces once or twice during this time.
  2. Heat half the olive oil in a large saute pan over medium heat. Brown the chicken on all sides, 1 to 2 minutes per side. Transfer the chicken to a platter and pour off the fat from the pan.
  3. Add the remaining oil to the pan. cook the shallots, bell pepper, and chili over medium heat until soft but not brown, about 2 minutes. Return the chicken to the pan and stir in the wine, stock, tomato puree, spice bundle, and pepper. Bring the mixture to a boil. Reduce the heat, cover the pan, and gently simmer the chicken until half cooked, 10 to 15 minutes.
  4. Stir in the potatoes, carrots, and olives. Continue simmering until the chicken is cooked and vegetables are tender, 10 to 15 minutes more. Remove and discard the spice bundle. Correct the seasoning, adding salt and pepper to taste.