Fricasé de Pollo (Cuban Chicken Fricassee)

Prep time

2 hours 20 mins

Cook time

1 hour 15 mins

Total time

3 hours 35 mins

Fricasé de Pollo (Cuban Chicken Fricassee) is a hearty chicken stew dish with potatoes, olives, raisins, capers and more. Served it over white rice with crusty bread on the side.

Author: Danny Gutierrez

Recipe type: Soups, Stews & Chilis, Meats

Cuisine: Cuban

Serves: 4-6

Ingredients

Marinade

2 cloves Garlic, smashed & minced
½ tsp Black Pepper
½ tsp Oregano, dried
1 tsp Goya Adobo seasoning
½ tsp Paprika
¼ cup Vino Seco

Chicken

8 large Chicken pieces, preferably 4 legs & 4 thighs

Sauce & other ingredients

2 large Russet Potatoes, peeled, quartered then cut into large chunks
1 large Onion, diced
1 large Green Pepper, diced
2 cloves Garlic, smashed & minced
2 tbs Cilantro, chopped
¼ cup Raisins
3 tbs Capers
15 Pimento-stuffed Green Olives, whole
½ tsp Salt
½ tsp Black Pepper
½ tsp Oregano, dried
½ tsp Garlic Powder
½ tsp Cumin
½ tsp Paprika
½ tsp Goya Adobo seasoning
1 small packet Goya Sazon seasoning with Achiote
1 tbs Olive Oil
½ cup Burgundy Wine
1 cup Chicken Broth
1 small (8 oz) can Tomato Sauce
1 tbs Apple Cider Vinegar

Instructions

Create marinade

In a mixing bowl, add 2 cloves of minced garlic, ½ tsp pepper, ½ tsp oregano, 1 tsp adobo seasoning, ½ tsp paprika, ¼ cup vino seco and mix thoroughly.
Set aside till ready to use.

Marinate the chicken

Place the chicken in a large seal-able bag; pour the marinade over the chicken and shake well to assure an even coating.
Refrigerate 2 - 3 hours.

Mise en place

Take chicken out of refrigerator and let come to room temperature - about 15-20 minutes.
Dice onions and green pepper.
Mince garlic.
Peel and quarter potatoes.
Chop cilantro.
Portion raisins, capers, olives, salt, pepper, oregano, garlic powder, cumin, paprika, adobo seasoning, olive oil, burgundy wine, vinegar.

Brown the chicken

In a large heavy pot with a good lid... Heat 1 tbs of olive oil and brown chicken pieces on all sides - about 10 minutes. Leave the skin on the chicken for flavor, you may remove skin after dish is completed if you like.
When done browning chicken, remove to a separate plate. Do not put on paper towels.

Cooke the sauce

In the same pot over medium heat... Add onions, green pepper, ½ tsp salt and saute until onion and pepper are somewhat soft.
Next add olives, raisins, capers, cilantro and garlic.
When you begin to smell the garlic, add burgundy wine and vinegar. Stir well and continue to saute for about 1 minute. Make sure to scrape the pan well and get all of those great flavors left behind from browning the chicken.
Next add tomato sauce, garlic powder, cumin, packet of Sazon seasoning and remaining dry seasonings - oregano, black pepper, adobo seasoning, paprika and stir well.
Add the cup of chicken stock, stir again and adjust salt & pepper to your liking.
Cover sauce and simmer for about 5 minutes.

Put it all together

After simmering sauce for 5 minutes... Add chicken pieces one at a time, making sure each piece gets covered with the sauce.
Next, add potatoes and stir again making sure all the potatoes are covered with sauce.
Cover and cook on medium-low heat for about 30 minutes.
After 30 minutes of cooking, uncover and check to make sure your chicken is done and your fricasé has not begin to dry out. Also, test the potatoes doneness with a fork.
If necessary, you can add ¼ cup of water or chicken stock, stir very gently, cover and continue to cook until chicken and potatoes are done.
Served on top of white rice with crusty bread on the side.

Notes

Cooking time can be cut considerably if you use a pressure cooker and cook accordingly.

Inspired by: My Abuela Mima's Fricasé de Pollo

Last edited: 2/6/2022