Fricase de Pollo (Cuban Chicken Fricassee) Recipe

If you’ve ever craved a dish that’s comforting, rich in flavor, and just a little bit special, I’ve got you covered with this Fricase de Pollo (Cuban Chicken Fricassee) Recipe. It’s one of those meals that fills the kitchen with amazing aromas and brings everyone to the table without fuss. What makes it worth trying? Well, it balances tangy citrus marinade, tender chicken, and a beautifully seasoned tomato sauce that’s just bursting with warmth and nostalgia.

I absolutely love this recipe because it’s perfect for both weeknight dinners and weekend gatherings. When I first tried making Fricase de Pollo, I was amazed at how the layers of flavors develop, especially after marinating the chicken overnight. You’ll find that it’s surprisingly straightforward to prepare, but the results are anything but simple, making it a standout Cuban classic you’ll want to add to your regular rotation.

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Ingredients You’ll Need

This Fricase de Pollo (Cuban Chicken Fricassee) Recipe pulls together simple, fresh ingredients that marry perfectly to create a fragrant and hearty dish. You’ll want to look for fresh chicken thighs and ripe bell peppers to get the best results.

• Chicken thighs: I recommend bone-in, skinless thighs for juicy, flavorful meat that holds up well to slow cooking.
• Orange juice: Fresh is best—it adds a subtle sweetness and acidity that brightens the dish.
• Lime juice: This adds a lovely zing that balances the tomato sauce perfectly.
• Olive oil: Use good quality olive oil as it’s the base for browning and sautéing that deepens flavor.
• Yellow onion: Adds sweetness and foundation to the sauce.
• Red and green bell peppers: They not only bring color but also a slight crunch and aromatic notes.
• Garlic: Four cloves ensure that gorgeous garlicky depth that works beautifully with tomatoes and chicken.
• Tomato sauce: The heart of the fricassee sauce, providing richness and a comforting base.
• Dry white wine: Adds acidity and complexity—use a Sauvignon Blanc or similar for best flavor.
• Bay leaves: Essential for that subtle herby background note.
• Cumin, oregano, paprika: Classic Cuban spices that bring warmth and authenticity.
• Green olives: I love the salty, briny contrast they add—don’t skip them!
• Chicken stock: For simmering chicken and veggies, it adds depth without overpowering.
• Carrots and baby potatoes: They soak up the sauce and add great texture and heartiness.

Variations

One of the best things about this Fricase de Pollo (Cuban Chicken Fricassee) Recipe is how adaptable it is. Over the years, I’ve played around with ingredients and added my own twist depending on season and mood, and I encourage you to do the same!

• Use different chicken cuts: I’ve made this with drumsticks and leg quarters when I wanted more crispy skin texture, and it works beautifully.
• Add more veggies: Sometimes I toss in sliced mushrooms or zucchini for extra earthiness and nutrition.
• Spice it up: If you like a little heat, adding a pinch of cayenne or diced jalapeño is my go-to trick.
• Wine substitution: If you don’t have white wine, a splash of dry sherry or even extra stock works fine—just keep it balanced.

How to Make Fricase de Pollo (Cuban Chicken Fricassee) Recipe

Step 1: Marinate the Chicken for Maximum Flavor

I always start by marinating the chicken thighs with orange juice, lime juice, olive oil, salt, and pepper. Toss everything well in a bowl, cover, and set it in the fridge for at least two hours, but overnight is even better. This step really tenderizes the meat and infuses it with those bright citrus flavors that will shine throughout the dish.

Step 2: Sear to Lock In Juiciness

Heat olive oil in a heavy Dutch oven over medium-high heat and sear the chicken on both sides until golden brown. This caramelization adds incredible depth to the final flavor. Don’t overcrowd the pot; do it in batches if needed. Remove the chicken and set it aside while you work on the sauce.

Step 3: Build the Base Sauce

Sauté diced onion and bell peppers in the same pot for about 4-5 minutes until softened, then add the garlic for an additional minute. Lower the heat to medium and stir in the tomato sauce, reserved marinade, cumin, oregano, paprika, salt, pepper, and bay leaves. Let this simmer gently for 5 minutes to marry the spices and fresh veggies.

Step 4: Add Wine, Olives, and Stock

Pour in the dry white wine along with the green olives, cooking for a couple of minutes to let the alcohol cook off and the flavors meld. Then stir in the chicken stock before returning the seared chicken to the pot. Reduce the heat to medium-low, cover, and simmer for 15 minutes to let the chicken soak up all that gorgeous sauce.

Step 5: Add Carrots, then Potatoes

After those initial 15 minutes, add the carrots to the pot, giving everything a good stir. Cover and cook another 15 minutes so the carrots start to soften. Then add the baby potatoes and cover once again, cooking for about 30 more minutes until the potatoes and carrots are tender and the sauce has thickened slightly. I sometimes uncover it for a few minutes at the end if I want a richer sauce consistency.

Step 6: Garnish and Serve

Finish the dish with a sprinkle of fresh cilantro for a pop of color and freshness. Serve immediately with steaming white rice and your favorite fried plantain side—maduros or tostones work like a charm here!

How to Serve Fricase de Pollo (Cuban Chicken Fricassee) Recipe

Garnishes

I always go for fresh chopped cilantro as the final touch—it adds a vibrant color and fresh, herby brightness that contrasts beautifully with the rich sauce. Occasionally, I like to sprinkle a few thinly sliced green onions on top as well for a milder onion flavor.

Side Dishes

This dish really shines alongside fluffy white rice that soaks up the sauce perfectly. On the side, I serve fried plantains—either sweet maduros or crispy tostones—which complement the savory and tangy flavors of the fricassee.

Creative Ways to Present

For special occasions, I like to plate the chicken and veggies over a bed of seasoned rice, then garnish with lime wedges and freshly chopped cilantro. Another fun way I’ve served it is inside warm flour tortillas as a Cuban-inspired taco, adding a drizzle of garlicky mayo for a fusion twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers and keep them in the fridge for up to 3-4 days. The flavors actually deepen overnight, so the next day’s meal tastes even better. Just be sure to cool the dish completely before refrigerating to maintain freshness.

Freezing

Freezing works great if you want to prep in advance. I portion the fricassee into freezer-safe containers and it lasts for about 3 months. Thaw it overnight in the fridge before reheating for best texture, and the sauce remains luscious.

Reheating

The best way I’ve found to reheat Fricase de Pollo is gently on the stovetop over low heat, stirring occasionally, so the sauce warms evenly without drying out the chicken. If it’s too thick, add a splash of chicken stock or water. A microwave works in a pinch, but I prefer stovetop for texture.

FAQs

Final Thoughts

Fricase de Pollo (Cuban Chicken Fricassee) Recipe sits close to my heart because it’s both a celebration of Cuban flavors and a reminder of family meals filled with laughter and sharing. If you’re looking to try something authentic yet approachable, this recipe is a fantastic place to start. Go ahead, give it a try—you’ll be rewarded with a comforting, flavorful dish that brings a little Cuban sunshine straight to your table.

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