Description
Fricase de Pollo is a classic Cuban chicken fricassee featuring tender bone-in chicken thighs marinated in citrus and olive oil, then slow-cooked in a flavorful tomato, white wine, and olive sauce with bell peppers, carrots, and potatoes. This hearty stew balances bright acidity with savory spices and creates a comforting and rich dish perfect for a family meal.
Ingredients
Units
Scale
Chicken Marinade
- 6 bone-in, skinless chicken thighs
- 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
- 8 oz 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
- Marinate the Chicken: In a bowl, toss the chicken thighs with orange juice, lime juice, olive oil, salt, and pepper. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Sear the Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and sear chicken thighs on both sides until golden brown. Remove chicken and set aside on a plate.
- Sauté Aromatics: To the same pot, add diced onions and both bell peppers. Sauté for 4-5 minutes until softened. Add finely chopped garlic and cook for an additional minute until fragrant.
- Create the Sauce Base: Reduce heat to medium. Stir in tomato sauce, reserved marinade, cumin, oregano, paprika, salt, pepper, and bay leaves. Let cook for 5 minutes to develop flavors.
- Add Wine and Olives: Pour in the dry white wine and add green olives. Cook for 2 minutes to allow alcohol to cook off and flavors to meld.
- Add Stock and Chicken: Stir in chicken stock and mix well. Return the seared chicken to the pot, nestling it into the sauce. Lower heat to medium-low, cover, and simmer for 15 minutes.
- Add Carrots: Add the chopped carrots, stir gently to combine, spoon sauce over the chicken, cover again, and cook for another 15 minutes.
- Add Potatoes and Finish Cooking: Add the potatoes to the pot, cover, and cook for 30 minutes or until potatoes are tender. For a thicker sauce, uncover and simmer until desired consistency is reached.
- Serve: Garnish with fresh cilantro and serve immediately alongside white rice and tostones or maduros for an authentic Cuban meal experience.
Notes
- This recipe also works well with boneless chicken thighs, drumsticks, or leg quarters.
- Serve Fricase de Pollo with traditional Cuban sides like white rice, tostones, or maduros for a complete meal.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with sauce and vegetables)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 105 mg
