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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Deglaze the pot by adding white wine and olives, allowing liquid to integrate and concentrate for 2 minutes.
- Pour chicken stock into the pot, mixing thoroughly to create a cohesive sauce. Carefully return seared chicken pieces back into the liquid.
- Lower heat to medium-low, cover the pot, and allow chicken to braise for 15 minutes, ensuring gentle cooking and flavor melding.
- Introduce sliced carrots into the stew, gently spooning sauce over chicken pieces. Cover and continue cooking for another 15 minutes.
- Add potato chunks, distributing them evenly within the sauce. Cover and simmer for 30 minutes or until potatoes reach desired tenderness.
- For a thicker consistency, remove pot lid and allow sauce to reduce during final cooking stage.
- 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