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Tender Fricase de Pollo (Cuban Chicken Fricassee)

5 from 16 votes
By: Jamie Silva
Learn how to make authentic Fricase de Pollo Cubano — or Cuban Chicken Fricassee — at home in a few simple steps! This hearty homemade chicken stew combines vegetables, potatoes, plus capers and olives in a tomato-based, broth-like wine sauce. Slow-cooked stovetop, it’s Cuban comfort food at its finest! For best results, marinade the chicken thighs and drumsticks in homemade mojo marinade for 1-2 hours in the fridge before browning.
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Prep Time 15 minutes
Cook Time 50 minutes
Marinating Time 1 hour
Total Time 2 hours 5 minutes
Course Dinner, Main Course, Main Dish
Cuisine Cuban
Servings 6 servings

Ingredients
 

  • 4 lbs bone-in skin-on chicken drumsticks and thighs
  • 1 cup mojo marinade
  • 1/4 cup olive oil
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 4 cloves garlic minced
  • 1 cup tomato sauce
  • 1 cup vino seco dry cooking wine
  • 2 cups water
  • 1 bay leaf
  • 1/2 cup Spanish Manzanilla olives stuffed with pimentos
  • 3 tablespoons capers
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Salt + pepper to taste
  • 2 large Russet potatoes cubed
  • Finely chopped parsley for garnish

Instructions
 

  • In a bowl, add the chicken with the mojo marinade. Place in the fridge and marinate for 1-2 hours.
  • Remove the chicken from the marinade, pat dry, and season with salt and pepper.
  • In a Dutch oven or large pot, heat oil at medium-high heat. Brown the chicken on all sides, in batches, being careful not to overcrowd the pan. Transfer to a plate. Set aside.
  • Add the onions and green peppers and saute for 5 minutes or until tender. Add the garlic and saute for 1 minute.
  • Add the tomato sauce, cooking wine, water, bay leaf, olives, capers, cumin, oregano, salt, and pepper. Gently stir to combine and bring to a boil.
  • Cook for 5 minutes then reduce heat to medium-low. Add the chicken back in along with the potatoes. Simmer for 45 minutes to 1 hour, covered with a lid.
  • At the 30 minute mark, check to see if the stew is drying out. If yes, gently stir in 1/4 cup of water or more as needed.
  • Continue to simmer, covered with a lid, until the chicken and potatoes are fork-tender and most of the water has reduced. Serve with white rice. Enjoy!

Nutrition

Serving: 1 servingCalories: 428 kcalCarbohydrates: 6 gProtein: 48 gFat: 22 gSaturated Fat: 7 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 9 gTrans Fat: 1 gCholesterol: 156 mgSodium: 610 mgPotassium: 980 mgFiber: 2 gSugar: 3 gVitamin A: 319 IUVitamin C: 21 mgCalcium: 73 mgIron: 2 mg
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