Fricase de Pollo Cubano – Chicken Fricassee Cuban
Chicken, potatoes, peas, olives, tomatoes, and wine combine to make this delicious one pot stew that’s a staple in Cuban cuisine.
If you’re looking for a flavorful and easy chicken dish to add to your repertoire, look no further than fricassee. Fricassee is a classic French dish that is made with chicken and vegetables, and it’s perfect for a quick weeknight meal. This Cuban version of the dish features Latin flavors like cumin and garlic, and it’s sure to please everyone at your table. So next time you need a dinner idea, give this delicious fricassee recipe a try!
What is Cuban Fricase de Pollo?
Fricase de pollo is a traditional Latin-American chicken stew with potatoes. The Cuban version uses the traditional Cuban spices like cumin, garlic, and Sazon Goya, along with peas, olives, and capers.
It’s all cooked in a tomato and wine-based sauce and is typically served with white rice. A side of plantains, whether it’s maduros or tostones, makes a great side.
I grew up eating this all the time at my grandma’s house so it became comfort food. This is one of my husband’s favorite Cuban dishes too.
Tips for making Fricase de Pollo
Use dark meat chicken
Bone-in chicken thighs is how this recipe is usually made, but you can use boneless thighs if you prefer. Other dark meat works as well but I don’t recommend chicken breast since it is so much drier than dark meat.
Sear the chicken
Searing the chicken brings out the most flavor and really makes a difference with this dish. It’s just a few extra minutes that I don’t recommend you cut out.
The spices are key
Try your best to include the spices listed for the most flavorful result. If you can’t find Sazon, use extra cumin, oregano, garlic, coriander, and pepper.
Ingredients for Fricase de Pollo
You’ll need the following ingredients to make fricase de pollo. It’s quite a few ingredients but they all have their purpose in this recipe.
- olive oil
- lime juice or naranja agria
- bone-in, skinless chicken thighs or other dark meat
- yellow onion
- red & green bell pepper
- white potatoes – any kind will do
- Sazon Goya
- tomato sauce
- pimento-stuffed olives
- bay leaves
- allspice cloves – you can leave this out if you don’t have any
- dry white cooking wine
How To Make Cuban Fricase de Pollo
Marinate the chicken with 1 clove of minced garlic, 1 tablespoon of olive oil, 1/2 a teaspoon of salt, and lime juice. Let it sit in the fridge for an hour or longer.
Heat the olive oil in a large pot over high heat. Sear the chicken by browning both sides for about 2 minutes each. You can do this in batches if it doesn’t all fit at once.
Remove the chicken and set it aside. Sautee the onion and peppers for about 3 minutes. Add the garlic and saute for 30 seconds.
Add the wine, tomato sauce, spices, olives, capers, and chicken to the pot and stir. Cover the pot and simmer for about 15 minutes.
Uncover, add the potatoes, and cook for another 20 minutes, or until the potatoes are soft and pierce easily.
Remove the bay leaves and allspice. Stir in the peas and remove from heat.
Fricase de Pollo Cubano - Chicken Fricassee Cuban
A delicious stew of chicken, potatoes, and peas in a tomato based sauce that pairs well with white rice and plantains.
- 3 tbsp olive oil
- juice of 2 limes or 2 tbsp naranja agria
- 8 chicken thighs, bone-in, skinless
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 3-4 white potatoes, cubed
- 1/2 cup frozen peas
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 packet Sazon Goya
- 1 16 oz can tomato sauce
- 1/4 cup olives with pimiento, sliced or whole
- 1 tbsp capers
- 2 bay leaves
- 4-5 cloves of allspice
- 1/2 cup dry white cooking wine
- Marinate the chicken in 1 tbsp olive oil, 1 clove of minced garlic, 1/2 tsp salt, and lime juice for 1 hour.
- Heat the olive oil in a large pot over high heat.
- Brown the chicken on both sides and set aside. You may need to do it in batches.
- Add the onions and peppers to the pot and saute until soft and translucent.
- Add the garlic and saute for 30 seconds.
- Add the wine, tomato sauce, spices, olives, capers, and chicken to the pot.
- Cover and cook on medium heat for 15 minutes.
- Uncover, add the potatoes, and cook for another 20 minutes, or until the potatoes are soft and pierce easily.
- Remove the bay leaves and allspice. Stir in the peas and remove from heat.
So next time you need a dinner idea, give this delicious fricassee recipe a try! I think you and your family will love the flavors of Cuba in this dish. And if you do end up making it, be sure to let me know what you think in the comments below. I’d love to hear from you!