Description
Fricase de Pollo is a traditional Cuban chicken fricassee flavored with a rich tomato and white wine sauce, infused with aromatic spices and green olives. Tender bone-in chicken thighs are marinated, seared, and slow-cooked with bell peppers, onions, carrots, and baby potatoes, resulting in a hearty, comforting dish perfect for family meals.
Ingredients
Units
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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
- 8oz 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, combine the chicken thighs with orange juice, lime juice, olive oil, salt, and pepper. Toss to coat evenly, cover, and refrigerate for at least 2 hours or preferably overnight to allow the flavors to infuse.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Sear the chicken thighs on both sides until they develop a golden brown crust. Transfer the seared chicken to a plate and set aside.
- Sauté Vegetables: In the same pot, add diced onion, red and green bell peppers. Sauté for 4-5 minutes until softened. Add finely chopped garlic and cook for another minute to enhance the aroma.
- Add Spices and Tomato Sauce: Reduce heat to medium and stir in tomato sauce, reserved marinade, cumin, oregano, paprika, salt, pepper, and bay leaves. Cook this mixture for 5 minutes to merge the flavors.
- Incorporate Wine and Olives: Pour in white wine and add green olives to the pot, simmering for a couple of minutes to meld the flavors and slightly reduce the wine.
- Add Chicken Stock and Simmer Chicken: Stir in chicken stock thoroughly. Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the sauce. Reduce heat to medium-low, cover, and simmer for 15 minutes to cook the chicken through.
- Add Carrots: Add the chopped carrots, stir gently to combine, spoon sauce over the chicken, cover, and continue to cook for another 15 minutes to tenderize the carrots.
- Add Potatoes and Finish Cooking: Add potatoes to the pot, cover, and cook for an additional 30 minutes or until the potatoes are fork-tender. For a thicker sauce, uncover the pot during the last few minutes and let it reduce to the desired consistency.
- Garnish and Serve: Remove bay leaves, garnish the fricassee with fresh cilantro, and serve immediately alongside white rice and your choice of tostones or maduros.
Notes
- Boneless thighs, drumsticks, or leg quarters can substitute for bone-in thighs in this recipe.
- For an authentic experience, serve Fricase de Pollo with white rice and fried plantains such as tostones or maduros.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
