Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe

I absolutely love sharing this Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe because it’s such a comforting, soulful dish that brings a little Cuban sunshine right to your table. It’s perfect when you want something hearty yet bright, and honestly, the creamy, fragrant sauce is what keeps my family coming back for more! Whether you’re cooking for a weeknight dinner or prepping ahead for guests, this dish feels special without being complicated.

When I first tried making this Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe, I was surprised by how the simple ingredients come together to create layers of flavor that taste so restaurant-worthy but are truly homey. Plus, the blend of tender chicken, luscious vegetables, and briny olives makes every bite exciting. If you want a meal that’s both satisfying and full of personality, this one’s a gem worth trying.

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Ingredients You’ll Need

Each ingredient in this Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe plays a key role in building layers of aroma and texture. From the citrusy marinade that tenderizes the chicken to the mix of fresh vegetables and salty olives, every element works beautifully together.

• Chicken thighs: Bone-in and skinless work best for juiciness and flavor, but boneless can be used too.
• Orange juice: Adds a subtle sweetness and acidity that brightens the marinade.
• Lime juice: Brings a fresh kick that balances the dish.
• Olive oil: For searing and sautéing, it adds richness without overpowering.
• Yellow onion: Builds a flavorful base when sautéed with the peppers.
• Red and green bell peppers: They add color, crunch, and a mild sweetness.
• Garlic cloves: Essential aromatic that deepens the savoriness of the sauce.
• Tomato sauce: Adds a gentle tang and richness to the fricassee.
• Dry white wine: Enhances flavor complexity while tenderizing the meat further.
• Bay leaves: Introduces a subtle herbal earthiness to the cooking liquid.
• Cumin and oregano: Classic Cuban spices that bring warmth and fragrance.
• Paprika: Adds a gentle smoky note and beautiful color.
• Green olives: Provide a briny contrast that makes the dish pop.
• Chicken stock: Keeps the sauce saucy and flavorful.
• Carrots: Chunks hold up well and add sweet earthiness.
• Baby potatoes: Absorb the sauce and create a hearty finish.

Variations

I love how flexible this Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe is—you can easily personalize it to fit your taste buds or dietary needs. Feel free to experiment with different veggies and protein cuts until you find your perfect vibe.

• Protein swaps: I sometimes use bone-in drumsticks or even boneless chicken breasts; they cook faster but still soak up that amazing sauce.
• Veggie add-ins: Try adding sliced mushrooms or green beans for extra texture and freshness.
• Spice level: To kick it up a notch, add a pinch of cayenne or some diced jalapeño when sautéing the veggies.
• Dairy twist: While traditional fricassee is creamy from the sauce, stirring in a little crema or sour cream just before serving makes it ultra luscious.

How to Make Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by tossing your chicken thighs in a marinade of orange juice, lime juice, olive oil, salt, and pepper. I like to cover and let it hang out in the fridge for at least two hours, but overnight is even better if you have the time. This step is key because it tenderizes the meat and gives your dish that signature citrusy base that shines throughout.

Step 2: Sear the Chicken to Lock in Juices

Heat olive oil in a large Dutch oven over medium-high heat, then remove chicken from marinade (saving the marinade for later) and sear the pieces until golden brown on both sides. Don’t rush this step; a nice caramelized crust not only adds flavor but also helps keep the chicken juicy during simmering. Once browned, set the chicken aside on a plate.

Step 3: Sauté Your Veggies and Build the Sauce

In the same pot, toss in the diced onion, red and green bell peppers, and sauté for around 4 to 5 minutes until they soften and start getting a little color. Add minced garlic and cook for another minute—watch it closely so it doesn’t burn. Then, reduce the heat to medium and pour in the tomato sauce along with the reserved marinade. Add your spices—cumin, oregano, paprika, bay leaves, salt, and pepper. Cook this for about 5 minutes to let all those spices bloom.

Step 4: Add Wine, Olives, and Stock for Depth

Pour in the white wine and toss in the green olives; let it simmer for 2 minutes so the alcohol cooks off, and the flavors mingle. Then add the chicken stock and stir everything together before gently returning the seared chicken to the pot. Turn the heat down to medium-low, cover, and let it cook for 15 minutes.

Step 5: Add Carrots, Then Potatoes for Tender Comfort

Next, add the chunked carrots, giving everything a good stir to coat the veggies with the sauce. Cover and cook for another 15 minutes. Finally, add the potatoes, cover again, and cook for about 30 more minutes, or until the potatoes are fork-tender. If you like your sauce thicker, uncover the pot in the last 10-15 minutes and let it reduce while stirring occasionally.

Step 6: Garnish and Serve Fresh

Once cooked through, garnish with fresh cilantro or parsley for a green, fresh pop. Serve this Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe immediately while the sauce is warm and comforting.

How to Serve Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe

Garnishes

I always top this dish with freshly chopped cilantro because it adds a bright, herby contrast to the rich sauce. Sometimes I toss in a little finely sliced scallion or sprinkle some fresh parsley if I’m out of cilantro, and it works beautifully too.

Side Dishes

Serving it alongside fluffy white rice is a must—it helps soak up all that luscious sauce. Plus, crispy tostones or sweet maduros are perfect Cuban-accented sides that bring textural contrast and sweetness to the plate.

Creative Ways to Present

For dinner parties, I like to arrange the chicken and veggies on a large platter, drizzling extra sauce over everything, then garnish with cilantro and lime wedges for a vibrant, inviting look. It makes your guests feel like they’re getting a special Cuban feast served family-style.

Make Ahead and Storage

Storing Leftovers

I always store leftover fricassee in an airtight container in the fridge, where it keeps well for about three to four days. The flavors actually deepen as it sits, so it tastes even better the next day.

Freezing

This dish freezes beautifully as well—I portion it into freezer-safe containers and it lasts up to three months. When I’m pressed for time, having this ready-to-go meal in the freezer is a lifesaver!

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat to keep the chicken tender and the sauce creamy. You might want to add a splash of chicken stock or water if the sauce has thickened too much in the fridge.

FAQs

Final Thoughts

This Creamy Cuban Pollo Fricassee with Vegetables and Olives Recipe really holds a special place in my kitchen repertoire because it’s a reminder of those cozy family dinners where everyone gathers around the table savoring every bite. I encourage you to give it a try—not only will you enjoy a meal bursting with bold Cuban flavors, but you’ll also experience the magic of a dish that’s as satisfying to make as it is to eat. Trust me, once you taste it, you’ll understand why this one gets requested again and again!

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