Zesty Fricase de Pollo Recipe: A Heartwarming Cuban Classic

Crafting an authentic fricase de pollo brings vibrant Cuban culinary traditions right to your kitchen table.

Generations of cooks have perfected this hearty chicken stew with layers of rich flavors and cultural significance.

Tender pieces of chicken simmer slowly in a fragrant sauce that whispers stories of home and comfort.

Tomatoes, olives, and delicate spices create a symphony of taste that dances across your palate.

Each ingredient tells a piece of cuba’s gastronomic heritage, connecting you to generations of passionate home cooks.

Surprisingly simple yet deeply satisfying, this dish transforms ordinary ingredients into an extraordinary meal.

Let’s unlock the delicious secrets of this classic caribbean comfort food together.

Why Fricase de Pollo Deserves a Spot on Your Table

• Savor Authentic Cuban Flavor: Dive into a traditional Cuban dish that brings the vibrant taste of Caribbean cuisine right to your kitchen.
• Master Complex Cooking Techniques: Learn professional-level cooking skills by marinating, searing, and slow-cooking chicken in a rich, flavorful sauce.
• Customize with Seasonal Ingredients: Adapt the recipe by swapping vegetables or adjusting spices to match your family's preferences and available produce.
• Impress Dinner Guests: Create a restaurant-quality meal that looks and tastes sophisticated, perfect for weekend gatherings or special celebrations.

The Key Ingredients in Fricase de Pollo

• Chicken: A tender and flavorful meat that forms the heart of this traditional Cuban stew.

• Olive Oil: Helps to create a rich base for marinating and cooking the chicken.
• Garlic, Oregano, Cumin, Paprika, Salt, Pepper: Classic spices that provide depth and authentic Cuban flavor to the chicken.

• Onion, Bell Peppers: Aromatic vegetables that build a robust flavor foundation for the stew.
• Tomato Sauce: Adds a smooth, tangy base to the sauce.
• White Wine: Brings a subtle complexity and acidity to the dish.
• Olives: Provide a briny, salty contrast to the other ingredients.
• Bay Leaves: Contribute an herbal background note to the overall flavor profile.

• Carrots, Potatoes: Hearty root vegetables that add substance and nutrition to the stew.
• Chicken Stock: Creates a rich, flavorful liquid for simmering the chicken and vegetables.

• Fresh Cilantro: Adds a bright, fresh finish to the completed dish.

How to Cook Fricase de Pollo Perfectly

Step 1: Create Zesty Marinade

Grab a spacious bowl and toss in the chicken. Add marinade ingredients to infuse deep, rich flavors.

Cover the bowl and let the chicken rest in the refrigerator for a minimum of 2 hours or overnight for maximum taste absorption.

Step 2: Sizzle Chicken Pieces

Select a large dutch oven and warm olive oil over medium-high heat.

Extract chicken from marinade, keeping the liquid aside. Carefully place chicken in the hot pan, creating a golden-brown exterior on each side.

Transfer browned chicken to a separate plate.

Step 3: Build Aromatic Sauce Base

• Onions
• Bell peppers

Sauté for 4-5 minutes until softened.

• Tomato sauce
• Reserved marinade
• Cumin
• Oregano
• Paprika
• Salt
• Pepper
• Bay leaves

Cook for 5 minutes.

Pour in white wine and olives, allowing flavors to meld for 2 minutes.

Step 4: Simmer Chicken

Pour chicken stock into the pot and mix thoroughly.

Return chicken pieces to the liquid. Reduce heat to medium-low, cover, and let simmer for 15 minutes.

Step 5: Layer Hearty Vegetables

Add carrots to the pot, stirring gently. Spoon sauce over chicken, cover, and cook for 15 minutes.

Next, introduce potatoes, cover, and continue cooking for 30 minutes or until potatoes reach tender perfection. For a thicker sauce, remove lid and let liquid reduce.

Step 6: Garnish and Serve

Sprinkle fresh cilantro over the dish just before presenting to your eager diners.

Must-Know Tips for Fricase de Pollo

• Marinate chicken overnight for deeper, richer flavor infusion and more tender meat.
• Use bone-in chicken pieces for extra juiciness and more robust taste compared to boneless cuts.
• Adjust wine type based on preference: dry white wine works best, but can substitute with chicken broth for alcohol-free version.
• Cut vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Allow sauce to simmer slowly to develop complex flavors and tenderize chicken completely.

Flavorful Spins for Fricase de Pollo

• Caribbean Jerk Chicken Fricase: Replace traditional spices with Jamaican jerk seasoning, adding scotch bonnet peppers for intense heat and authentic Caribbean flavor.
• Spanish Chorizo Chicken Fricase: Incorporate diced Spanish chorizo during sautéing to introduce smoky, spicy undertones and enhance protein complexity.
• Mediterranean Herb Chicken Fricase: Swap oregano and cumin with fresh rosemary, thyme, and basil, then add kalamata olives and sun-dried tomatoes for Mediterranean flair.
• Coconut Curry Chicken Fricase: Introduce coconut milk instead of white wine, blend in mild curry powder, and include green peas for a creamy, aromatic South Asian-inspired version.

What to Serve with Fricase de Pollo

• Pair with Crisp White Wine: Reach for a bright, acidic white like Sauvignon Blanc or Pinot Grigio that cuts through the rich chicken sauce and complements the herbs.
• Create Rustic Side Salad: Toss together mixed greens, cucumber, and a light citrus vinaigrette to balance the hearty stew and provide a fresh contrast.
• Match with Crusty Bread: Select a rustic sourdough or Cuban bread to soak up the flavorful sauce, enhancing every delicious bite of the fricase.
• Complement with Chilled Mojito: Mix a classic Cuban mojito with rum, mint, lime, and sugar to echo the dish's Caribbean roots and refresh the palate.

How to Store Fricase de Pollo for Later

• Refrigerator Storage: Transfer cooled fricase de pollo to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent odor absorption.
• Freezer Storage: Pack the dish in freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Label the container with the date and contents for easy tracking.
• Reheating on Stovetop: Thaw in the refrigerator overnight. Warm in a covered pot over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken stock if the sauce looks dry to restore moisture and prevent burning.
• Microwave Reheating: Place portion in a microwave-safe dish, cover with a damp paper towel.

Questions About Fricase de Pollo? We’ve Got Answers

• What makes Fricase de Pollo different from other chicken stews?

This Cuban dish stands out with its unique blend of Spanish and African culinary influences, featuring a rich sauce with wine, olives, and aromatic spices that create a complex flavor profile.

• Is Fricase de Pollo a difficult recipe to prepare?

Not at all! While it requires some marinating time, the cooking process is straightforward and involves simple steps of searing, sautéing, and slow-cooking, making it accessible for home cooks of all skill levels.

• Can I substitute ingredients if I don't have the exact ones?

Yes, you can make slight modifications. For example, you can swap bell peppers, use different herbs, or adjust wine type while maintaining the core flavor essence of the dish.

Fricase de Pollo Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 32 reviews

• Total Time: 2 hours 72 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Cuban fricase de pollo weaves rich culinary heritage through tender chicken simmered in a tangy, aromatic sauce. Hearty comfort meets island flavors, inviting you to savor each spoonful of this classic Caribbean comfort dish.

---

Ingredients

Scale 1x2x3x

Meat:

• 6 bone-in, skinless chicken thighs

Vegetables:

• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, finely chopped
• 2 carrots, cut into chunks
• 5–6 baby potatoes, halved (or 2 large potatoes cut into chunks)

Marinade and Additional Ingredients:

• 0.5 cup (120 milliliters) orange juice
• Juice of 1 lime
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 8 ounces (226 grams) tomato sauce
• 1 cup (240 milliliters) dry white wine
• 2 bay leaves
• 1 teaspoon cumin
• 2 teaspoons oregano
• 0.5 teaspoon paprika
• Salt, to taste
• Pepper, to taste
• 13–15 green olives
• 1 cup (240 milliliters) chicken stock

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chicken by blending it with marinade ingredients in a mixing container, ensuring thorough coating. Refrigerate for minimum 2 hours or overnight for deeper flavor absorption.
2. Warm olive oil in a large dutch oven over medium-high temperature. Extract chicken from marinade, preserving liquid. Sear meat until achieving golden-brown exterior on both surfaces, then transfer to a separate plate.
3. Introduce onions and bell peppers into the identical pot, sautéing until they become translucent and slightly softened. Incorporate minced garlic and cook briefly for enhanced aromatics.
4. Reduce cooking heat to medium. Pour tomato sauce, reserved marinade, and spice collection including cumin, oregano, paprika, salt, pepper, and bay leaves. Simmer mixture for approximately 5 minutes to develop robust flavors.
5. Deglaze the pot by adding white wine and olives, allowing liquid to integrate and concentrate for 2 minutes.
6. Pour chicken stock into the pot, mixing thoroughly to create a cohesive sauce. Carefully return seared chicken pieces back into the liquid.
7. Lower heat to medium-low, cover the pot, and allow chicken to braise for 15 minutes, ensuring gentle cooking and flavor melding.
8. Introduce sliced carrots into the stew, gently spooning sauce over chicken pieces. Cover and continue cooking for another 15 minutes.
9. Add potato chunks, distributing them evenly within the sauce. Cover and simmer for 30 minutes or until potatoes reach desired tenderness.
10. For a thicker consistency, remove pot lid and allow sauce to reduce during final cooking stage.
11. Finish by garnishing with freshly chopped cilantro immediately before serving.

Notes

• Enhance marinade flavor by adding citrus zest like orange or lime for a bright, tangy kick.
• Ensure deep golden-brown sear on chicken by patting meat dry before cooking to remove excess moisture.
• Swap white wine with chicken broth for non-alcoholic version, maintaining rich depth of flavor.
• Use sweet potatoes or root vegetables as alternative to regular potatoes for added nutritional variety.

• Prep Time: 2 hours
• Cook Time: 72 minutes
• Category: Dinner, Lunch
• Method: Stewing
• Cuisine: Latin American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 90 mg