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.

Course Main Course

Cuisine Cuban

Keyword chicken stew, Cuban chicken stew, fricase de pollo

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 570kcal

Author Elizabeth Rodriguez

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