This Fricase de Pollo recipe is a hearty and delicious stew, where tender chicken thighs braise in a well seasoned, wine-infused broth.
The Cuban version of Chicken Fricassee, it is a beautiful combination of flavors, and gets further bulked up with potatoes, carrots, bell peppers and olives.
Serve it up with white rice and tostones, and you have a Latin dinner that’s hard to beat!
Chicken stew is one of the classic comfort foods worldwide. From France’s famous Coq au Vin, to the Hungary’s Paprikash, to Filipino Chicken Caldereta, there are just so many varieties of this beloved meal.
As big fans of Cuban food, we were really drawn towards Fricase de Pollo. One look at what goes in it, as you will surely see that this Cuban style chicken is one flavor bomb of a stew!
What is Fricase de Pollo?
Fricase de Pollo, a classic Cuban dish, has a rich history that’s as flavorful as the recipe itself. Its roots can be traced back to French cuisine.
The term fricassee refers to a specific cooking technique, where meat is first sautéed, then liquid is added to form a stew.
Over time, this culinary technique traveled to the Caribbean, specifically Cuba, where it mingled with local flavors and ingredients.
In Cuba, the dish evolved to include vibrant elements like citrus, cumin, oregano, and olives, reflecting the island’s diverse cultural influences, including Spanish and African traditions. It became a staple in Cuban households, loved for its heartiness and comforting flavors.
Why We LOVE Fricase de Pollo Cubano
- Flavor Explosion: This dish is a symphony of flavors, from the tangy citrus marinade to the rich, savory sauce infused with spices like cumin, oregano, and paprika. Every bite is a taste sensation!
- Comfort Food: The tender chicken, soft potatoes, and succulent carrots create a comforting and satisfying meal that fills the belly and warms the heart.
- Versatility: It’s perfect for family dinners or gatherings with friends. Serve it with rice, bread, or even a salad, and you’ve got a complete, wholesome meal.
- Easy to Customize: You can adapt the recipe to your taste, adding more or fewer spices, using different types of olives, or altering the vegetables. It’s a dish that invites creativity!
- Nutrition: With lean protein from the chicken, vitamins from the vegetables, and healthy fats from the olive oil, it’s a nourishing dish that doesn’t compromise on flavor.
- Cultural Richness: Fricase de Pollo is a celebration of Cuban culinary heritage. It’s a great way to explore the cuisine.
Cuban Chicken Fricassee Ingredient Notes
- Chicken – Bone-in, skinless chicken thighs are ideal for flavor and tenderness. You can also use boneless thighs, drumsticks, or leg quarters.
- Citrus Marinade – The combination of orange juice and lime juice gives the chicken a bright, tangy flavor.
- Olive Oil – You can also use any of your other favorite cooking oils.
- Bell Peppers – We like one red and one green for the combination of sweet and savory.
- Tomato Sauce – Acts as the base for the sauce, giving it body and a rich tomato flavor.
- Dry White Wine – Brings depth and complexity to the sauce. Choose a wine that you enjoy drinking.
- Herbs and Spices – Cumin, oregano, and paprika.
- Green Olives – These provide a unique briny kick.
- Chicken Stock – Enhances the meaty flavor of the dish.
- Potatoes and Carrots – Add heartiness and absorb the wonderful flavors of the sauce.
- Fresh Cilantro – For garnish.
Easy Fricase de Pollo Recipe
1. Prepare the Chicken: In a bowl, toss the chicken with all marinade ingredients. Cover and marinate for at least for 2 hours, or overnight, in the refrigerator.
When ready to cook, heat olive oil in a large dutch oven over medium high heat. Remove the chicken from marinade (reserve the marinade). Sear the chicken on both sides until golden brown. Remove to a plate.
2. Create the Sauce: Add onion and bell peppers to the same pot and sauté for 4-5 minutes. Add garlic and sauté for a minute. Reduce heat to medium.
Add the tomato sauce along with reserved marinade, cumin, oregano, paprika, salt, pepper and bay leaves. Cook for 5 minutes. Add white wine and green olives and cook for a couple of minutes.
3. Stew the Chicken: Add in chicken stock and mix well. Place the chicken back in the sauce. Reduce to medium low, cover and cook for 15 minutes.
4. Cook the veggies: Add carrots, stir well, spoon the sauce over chicken, cover and cook for another 15 minutes.
Add potatoes. Cover and cook for another 30 minutes, or till potatoes are tender. For a thicker sauce, you can uncover and cook to desired consistency.
Expert Tips and Notes
- Use Dark Meat Chicken: You may love your boneless skinless breast for grilling or baking, but legs or thighs are the only way to go when simmering for a long time.
- Marinate Longer: The longer the chicken marinates, the better. Overnight marination ensures that the citrus flavors penetrate the meat thoroughly, making it juicy and tender.
- Searing the Chicken: Make sure to sear the chicken until it’s golden brown. This process locks in the flavor and creates a beautiful texture, so don’t rush it.
- Be Patient: Chicken is safe to eat at 165°F. However we cook dark meat to around 185-190°F, as that’s when it’s fall off the bone tender.
- Adjusting Thickness: Cook uncovered towards the end if you want a thicker sauce. It allows for the reduction and concentration of flavors.
- Taste and Season: Always taste and adjust the seasoning throughout the cooking process.
What to Serve with Cuban Fricase de Pollo
This stew makes a wonderful comfort food dinner alongside some rice and Tostones. If you can spare 5 minutes, make Cilantro Lime Rice.
For an all out feast, add a side of Cuban Black Beans.
A Few Variations
- If your taste buds crave garlicky flavors, swap out the simple citrus marinade used here with our homemade Mojo Marinade.
- Give it more of a briny profile by adding in some capers.
- Add more veggies. Try peas, mushrooms or green beans.
- Give it a bit of kick by adding red chili flakes or sliced jalapenos.
- Swap out the white wine for red.
Leftovers and Storage
Make a big batch and enjoy this Cuban chicken stew for a few days, as it keeps on getting better. Store it in an air tight container for up to 3-4 days in the refrigerator.
It freezes beautifully too, up to 3-4 months. Simply thaw overnight in the fridge, then reheat it on the stovetop, adding a dash of water if necessary.
More Great Chicken Stew Recipes
Dominican Pollo Guisada
Filipino Chicken Asado
Italian Chicken Cacciatore
African Kedjenou Chicken
French Chicken Provençal
Jamaican Curry Chicken
Mediterranean Chicken Stew
Give your regular chicken a big time upgrade with this Cuban Chicken Fricassee. It’s a flavor explosion that you won’t be able to get enough of!
Fricase de Pollo Cubano, on our Gypsy Plate… enjoy!
Fricase de Pollo (Cuban Pollo Fricassee)
Fricase de Pollo, or Cuban Chicken Fricassee, features tender chicken that is sautéed, then stewed in a tomato and wine sauce along with veggies and plenty of seasonings.
Ingredients
Chicken Marinade
- 6 bone-in, skinless chicken thighs (see note 1)
- 1/2 cup orange juice
- 1 lime, juiced
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Chicken Fricassee
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, finely chopped
- 8oz tomato sauce
- 1 cup dry white wine
- 2 bay leaves
- 1 tsp cumin
- 2 tsp oregano
- 1/2 tsp paprika
- salt to taste
- pepper to taste
- 13-15 green olives
- 1 cup chicken stock
- 2 carrots, cut into smaller chunks
- 5-6 baby potatoes, halved (or 2 large potatoes cut into chunks)
Instructions
- In a bowl, toss the chicken with all marinade ingredients. Cover and marinate for at least for 2 hours, or overnight, in the refrigerator.
- When ready to cook, heat olive oil in a large dutch oven over medium high heat. Remove the chicken from marinade (reserve the marinade). Sear the chicken on both sides until golden brown. Remove to a plate.
- Add onion and bell peppers to the same pot and sauté for 4-5 minutes. Add garlic and sauté for a minute.
- Reduce heat to medium. Add the tomato sauce along with reserved marinade, cumin, oregano, paprika, salt, pepper and bay leaves. Cook for 5 minutes. Add white wine and green olives and cook for a couple of minutes.
- Add in chicken stock and mix well. Place the chicken back in the sauce. Reduce to medium low, cover and cook for 15 minutes.
- Add carrots, stir well, spoon the sauce over chicken, cover and cook for another 15 minutes.
- Add potatoes. Cover and cook for another 30 minutes, or till potatoes are tender. For a thicker sauce, you can cook uncover and cook till desired consistency.
- Garnish with cilantro and serve immediately.
Notes
- The same recipe can also be used with boneless thighs, drumsticks, or leg quarters.
- Serve Fricase de Pollo with white rice and tostones or maduros.
- Leftovers can be refrigerated for 3-4 days in an airtight container, or frozen for up to 3 months.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 394Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 138mgSodium 861mgCarbohydrates 20gFiber 3gSugar 7gProtein 31g
Nutrition information calculated by Nutritionix.
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