20-Min Pollo Fricasé with Potatoes & Broccoli
Tender chicken thighs braised in a quick tomato-vinegar sauce, served with creamy mashed potatoes, steamed broccoli, and warm bread. A weeknight take on Cuban comfort food that tastes like you spent hours in the kitchen.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (15 oz) canned crushed tomatoes
- 3 tbsp white vinegar
- 1.5 lbs potatoes, peeled and halved
- 1 lb fresh broccoli florets
- 4 rolls soft dinner rolls or crusty bread
Instructions
- 1
Season chicken thighs generously with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high. Sear chicken 2 minutes per side until golden, then remove to a plate.
- 3
In the same skillet, add garlic and cook 30 seconds until fragrant, then pour in crushed tomatoes, vinegar, 1/2 cup water, and return chicken to pan.
- 4
Simmer chicken uncovered 8 minutes until cooked through, stirring sauce occasionally.
- 5
While chicken cooks, boil potatoes in salted water until fork-tender (about 8 minutes), then drain and mash with butter and salt.
- 6
Steam broccoli 3 minutes until tender-crisp. Warm bread rolls if desired. Plate chicken with sauce, potatoes, and broccoli.
Tools you’ll need
- 12-inch skillet
- large pot
- steamer basket or colander
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
