Cuban-style Chicken Fricassee
A quick, comforting one-pot chicken stew with onions, carrots, potatoes, and mushrooms, served over noodles with black beans and a sprinkle of cheese.
- Total time
- 30 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1 medium onion
- 2 medium carrots
- 2 medium potatoes
- 8 oz mushrooms
- 8 oz egg noodles
Instructions
- 1
Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high and brown the chicken until golden on both sides, about 6 minutes total. Remove and set aside.
- 2
In the same pot, add the 1 sliced onion and 2 sliced carrots. Cook until softened, about 5 minutes. Add the 2 diced potatoes and 8 oz sliced mushrooms, then pour in 2 cups water. Bring to a boil.
- 3
Return the chicken to the pot, reduce heat to low, cover, and simmer until the chicken is cooked through and the potatoes are tender, about 15 minutes. The sauce should thicken slightly.
- 4
Meanwhile, cook the 8 oz egg noodles according to package directions. Drain and divide among bowls.
- 5
Serve the fricassee over the noodles, with black beans and shredded cheese on top if you like.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups
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