Fricase de pollo is a Cuban-style chicken fricassee made by stewing chicken in a flavorful tomato sauce with potatoes and olives. In this recipe, the chicken is browned first, then a sofrito is prepared as the base for the sauce. Once the chicken becomes tender, potatoes and olives are added for a hearty finish. This comforting, budget-friendly dish is perfect for weeknight dinners.
What’s great about this recipe
- It’s budget-friendly, made with affordable ingredients like chicken thighs, drumsticks and pantry staples you likely have on hand.
- It’s a terrific way to switch up your usual weeknight dinners with a Cuban twist on classic chicken dishes.
- Hearty and comforting, this dish comes together in a reasonable amount of time, making it perfect for busy weeknights.
- The braising process ensures the chicken stays tender and juicy, while the rich tomato-based sauce adds layers of flavor to every bite.
Ingredients
- Chicken – For best results, use dark meat pieces like drumsticks and thighs with the bone and skin.
- Pantry – Canned tomato sauce, tomato paste, and pitted Spanish green olives (also called manzanilla) make up the base for the flavorful sauce.
- Seasoning – Salt, ground cumin, dried oregano, black pepper, and a bay leaf season the chicken and sauce beautifully.
- Oil – Olive oil is used to sauté the onions and garlic. You can substitute with your favorite oil as long as it’s suitable for sautéing.
- Produce – Potatoes are a main part of this dish. I like using russet potatoes because they become very tender and help thicken the sauce. If you’re using red or gold potatoes, I recommend peeling them. Onions and garlic flavor the sauce, and a sprinkle of fresh chopped parsley makes a nice garnish.
- Wine – Traditional Cuban fricassee is made with vino seco (dry cooking wine), but I like using a dry white wine (like pinot grigio). If you don’t use wine, deglaze the pan with chicken broth.
- See the recipe card for quantities and preparation.
How to make fricase de pollo
- Season the chicken with 1 teaspoon of salt, and the cumin, oregano, and pepper.
- Heat the olive oil in a large, deep sauté pan or wide pot over medium heat. Arrange the chicken in a single layer and cook for 4-5 minutes.
- Turn each piece and cook for another 4-5 minutes to brown. Remove the pan from the heat, take out the chicken, and place it on a plate. Cover with foil to keep warm.
- Return the pan to medium heat. Add the onions and cook for 2 minutes, stirring often. Add the garlic, tomato paste, and ½ teaspoon of salt. Cook for 1 minute, stirring constantly.
- Carefully add the wine to the skillet. Stir while gently scraping brown bits off the bottom with a wooden spoon or spatula. Cook for 1-2 minutes, until most of the liquid has cooked out.
- Stir in the tomato sauce, water, and bay leaf.
- Return the chicken to the pan, arranging it so the pieces don’t overlap. When the sauce simmers, lower the heat to medium-low. Cover and cook for 15 minutes, shaking the pan occasionally and stirring the sauce halfway through.
- Uncover, stir the chicken and sauce. Stir well and arrange the ingredients so they’re not mounded. Raise the heat to bring the sauce to a simmer, then lower it to medium-low. Cover and cook for another 15-20 minutes.
Give the skillet a shake now and then, keeping the liquid simmering. Adjust the heat as needed. The potatoes should be fork-tender, and the chicken should reach at least 165°F. Remove and discard the bay leaf. Serve with white rice and garnish with chopped parsley, if desired.
Substitutions and variations
- Traditionally, a dry cooking wine called vino seco is used to deglaze the pan. In Miami, vino seco is widely available, but in other areas, you might find it in the international food section of large grocery stores or online. That said, I don’t use it. I prefer to use a dry white wine, like pinot grigio.
- If you don’t use wine or don’t have any on hand, chicken broth works just fine to deglaze the pan.
- If you prefer using chicken breast in this recipe, stick to bone-in so it doesn’t dry out. Let the sauce cook for a few minutes on its own before adding the chicken back in.
- You can add diced green or red peppers if you like. Just add them in with the onions and continue with the recipe.
- Add capers if desired. They go in with the olives or in place of the olives. I recommend not adding too many because they can overwhelm the flavors.
- If you’re sensitive to salt, reduce the amount used to season the chicken, and use reduced-sodium ingredients.
Storing and reheating instructions
- Allow the food to cool completely before storing. Store the leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze, cool completely and place the food in an airtight, freezer-safe container. Leave some room in the container to allow for expansion. Freeze for up to 2 months.
- Reheating Instructions:
- Microwave: Transfer the chicken and sauce to a microwave-safe dish. It may be necessary to add a splash of chicken broth to loosen the sauce. Cover and microwave in 1-minute intervals, stirring between each, until heated through. Be sure the internal temperature reaches 165°F.
- Skillet or Pan: Place the chicken and sauce in a skillet or sauté pan over medium heat. If needed, add a splash of chicken broth to loosen the sauce. Cover and heat, stirring occasionally, until the chicken is warmed through and reaches 165°F.
- For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
What do you serve with fricase de pollo?
Typically, it's served with white rice. If you prefer to skip the rice, try crusty bread for dipping in the sauce, or serve it with mashed potatoes.
What does fricase (fricassee) mean?
Fricassee is a cooking method where meat is cut into pieces, braised, and served with the sauce it was cooked in. While chicken is common, other meats, including seafood, can also be made fricassee-style.
What’s the difference between Cuban and French fricassee?
Cuban fricase de pollo is made with a tomato-based sauce, while French fricassee typically uses a creamy white sauce.
Should I use dark or white meat chicken?
Dark meat is best for this dish, drumsticks and bone-in chicken thighs work well. Chicken breast tends to dry out. Dark meat chicken holds up better to cooking methods like braising, staying tender during longer cooking times.
Most Cuban cuisine is made with simple, easy-to-find ingredients, and this dish is no exception, it's a dinner staple in my house. If you like it, try our bistec en cazuela, made with thin-sliced steaks cooked in a rich tomato sauce, or carne con papas, a Cuban-style meat and potatoes dish. You may also enjoy our classic arroz con pollo and the ever-popular sopa de res for a delicious, hearty soup.
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📖 Recipe
Fricase de Pollo
Fricase de pollo is a Cuban-style chicken fricassee made by stewing chicken in a flavorful tomato sauce with potatoes and olives. This comforting, budget-friendly dish is perfect for weeknight dinners.
Ingredients
- 8 pieces Chicken bone-in, skin-on drumsticks, thighs, or a combination (about 2-2½ pounds depending on their size)
- 1½ teaspoons Salt divided (1 teaspoon to season the chicken and ½ teaspoon for the sauce)
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Onion finely diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ cup Dry White Wine like pinot grigio, or use vino seco (dry cooking wine if you prefer and have it handy)
- 16 ounces Canned Tomato Sauce
- ¾ cup Water
- 1 Bay Leaf
- 12 ounces Potatoes peeled and cut into 1-2 inch pieces (about 2 medium potatoes, we used russet potatoes)
- ½ cup Pitted Spanish Olives
- Chopped Parsley for garnish optional
Instructions
- Season the chicken on both sides with 1 teaspoon of salt, cumin, oregano, and pepper.
- Heat the olive oil in a large, deep sauté pan or wide pot over medium heat. Add the chicken and cook for 4-5 minutes. Turn each piece and cook for another 4-5 minutes to brown. The skin may come loose, but that’s okay—it will flavor the sauce.
- Remove the pan from the heat and transfer the chicken to a plate. Cover loosely with aluminum foil to keep warm.
- Return the pan to medium heat. Add the onions and cook for 2 minutes, stirring often.
- Add the garlic, tomato paste, and ½ teaspoon of salt. Cook for 1 minute, stirring constantly.
- Carefully add the wine to the pan. Stir while gently scraping brown bits from the bottom with a wooden spoon or spatula. Cook for 1-2 minutes, until most of the liquid has cooked out.
- Add the tomato sauce, water, and the bay leaf, and stir.
- Add the chicken back to the sauce, including any juices collected on the plate. Arrange the pieces so they do not overlap.
- When the sauce comes to a simmer, lower the heat to medium-low and cover the pan. Cook the chicken for 15 minutes, keeping the sauce at a simmer by adjusting the heat as needed.
- Give the pan a quick shake occasionally to prevent the chicken from sticking to the bottom. Stir the sauce about halfway through the cooking time.
- Uncover the pan, stir the chicken and sauce. Add the potatoes and olives. Stir well and arrange the ingredients evenly in the pan.
- Raise the heat to medium and bring the sauce to a simmer. Then lower the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender and the chicken reaches 165°F. Give the pan a quick shake occasionally, and keep the liquid simmering. Adjust the heat if needed.
- Use tongs to remove and discard the bay leaf.
- Serve with white rice and garnish with chopped parsley, if desired.
Notes
- Vino seco can be used instead of dry white wine. If you don’t use wine, chicken broth works just fine to deglaze the pan.
- If using chicken breast, use bone-in to minimize the chance of it drying out. However, dark meat is recommended for the best results.
- You can add diced green or red peppers—just cook them with the onions.
- If you like capers, add them with the olives, but be careful not to add too many as they can overpower the dish.
- If you’re sensitive to salt, reduce the amount used to season the chicken and/or use reduced-sodium ingredients.
Nutrition
Calories: 570kcalCarbohydrates: 27gProtein: 30gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 150mgSodium: 1851mgPotassium: 1154mgFiber: 5gSugar: 7gVitamin A: 779IUVitamin C: 29mgCalcium: 74mgIron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Cesy
How would you cook it in a pressure cooker?
Elizabeth
Hi Cesy,
I don't use a pressure cooker.
Tiffany
Delicious! I followed the recipe and served it with rice. Thank you for this great easy weeknight recipe!
Elizabeth
Hi Tiffany, Thank you! Happy to hear you enjoyed it.
Sheena
This was very very very good. I used chicken thighs and they were so delicious. Follow the steps and the ingredients, you won't be disappointed
Elizabeth
Hi Sheena, Thank you, so happy to hear you enjoyed it!
Ginny
Can you freeze leftovers
Elizabeth
Hi Ginny, yes leftovers can be frozen, but in my experience potatoes do not freeze well. They tend to get watery and mushy.
Laura
Hi Elizabeth,
I love your recipes. You had the recipe for the white pollo guisado. I don't see it on the website. Would you be able to post it again? I would appreciate it.
Elizabeth
Hi Laura,
I will try to find the recipe on my old laptop and will post it again if I can.
A Landers
This is so good and definitely going in my dinner rotation. The potatoes took longer to cook for me, but well worth the extra time. Even the leftovers were amazing!
Elizabeth
Happy you enjoyed it. This is an all-time family favorite here. Thanks for stopping by!