Fricase de Pollo (Cuban Chicken Fricassee) Recipe tastes rich, tangy, and savory, with tender chicken simmered in a tomato-wine sauce that feels like a hug in a bowl. It works perfectly for busy weeknights or Sunday family dinners, and you can get it on the table in about 1 hour and 15 minutes. I grew up in a very rice-and-beans household, so this kind of saucy chicken feels like home to me every single time.
Why Fricase de Pollo (Cuban Chicken Fricassee) Recipe Is Worth It
This Cuban chicken fricassee packs deep flavor with simple ingredients you probably already own. The chicken turns incredibly tender, the potatoes soak up the sauce, and the olives bring that salty pop that keeps every bite interesting.
You can cook it in one pot, which keeps cleanup easy and weeknights sane. Leftovers taste even better the next day, so you cook once and eat twice.
This Fricase de Pollo tastes like abuela spent all day at the stove, but it fits into my weeknight schedule ★★★★★
Ingredients You Need
Chicken
- 3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
Marinade
- 4 cloves garlic, finely minced or pressed
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or regular paprika
- 2 tablespoons fresh lime juice or sour orange juice
- 2 tablespoons olive oil
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 bay leaf
- ½ cup dry white cooking wine or low sodium chicken broth
- 1 cup tomato sauce (plain, no added herbs)
- ½ cup crushed tomatoes or tomato puree
- 1 cup low sodium chicken broth, plus more as needed
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ½ teaspoon salt, plus more to taste
Add ins
- 3 medium potatoes, peeled and cut into 1 ½ inch chunks
- 1 large carrot, sliced into thick coins
- ½ cup pimento stuffed green olives, sliced or left whole
- ¼ cup roasted red peppers, sliced (optional but tasty)
- 1 tablespoon capers, drained (optional for extra briny flavor)
- 1 tablespoon sugar (balances acidity if your tomatoes taste sharp)
Garnish
Pantry shortcuts and notes
- Use jarred minced garlic if you feel short on time; just bump the amount slightly for stronger flavor.
- Boxed or canned chicken broth works fine; choose low sodium so you control the salt.
- Any plain canned tomato sauce works; I like Goya or Muir Glen for consistent flavor.
- Use frozen bell pepper strips if you want a shortcut; toss them in straight from the freezer.
Equipment
- Large heavy pot or Dutch oven with lid
- Cutting board and sharp knife
- Tongs for turning chicken
- Wooden spoon or spatula
- Measuring cups and spoons
Quick Tips & substitutions
- Pat the chicken dry before marinating so the spices cling better and the pieces brown nicely.
- Marinate the chicken at least 30 minutes, or up to 24 hours in the fridge, for deeper flavor.
- Brown the chicken in batches so you avoid crowding the pot and get good color.
- Use chicken broth instead of wine if you prefer to cook without alcohol.
- Swap potatoes for yucca or boniato if you want a more traditional Cuban vibe.
- Use boneless skinless thighs if you want less fat; shorten the simmer time by about 10 to 15 minutes.
- Skip olives and capers if your crew does not love briny flavors, or serve them on the side.
- Add a small pinch of sugar only after you taste the sauce, since some tomato brands taste sweeter than others.
- Use canned diced tomatoes in place of crushed tomatoes; just simmer a bit longer so they break down.
- Freeze leftover tomato sauce in small containers so you always have some ready for the next batch.
How to Make Fricase de Pollo (Cuban Chicken Fricassee)
1: Marinate the chicken
Add garlic, salt, pepper, oregano, cumin, paprika, lime juice, and olive oil to a large bowl. Stir until the mixture looks like a loose paste. Add chicken pieces and coat them well on all sides with the marinade. Cover and chill at least 30 minutes, or up to overnight.
2: Brown the chicken
Heat 2 tablespoons olive oil in a large Dutch oven over medium high heat. Add chicken pieces in a single layer, skin side down, and brown them for 4 to 5 minutes per side, working in batches if needed. Transfer browned chicken to a plate and keep it nearby.
3: Sauté veggies and aromatics
Lower the heat to medium. Add onion and bell peppers to the same pot and scrape up the browned bits from the bottom. Cook until the vegetables soften and turn glossy, about 6 to 8 minutes. Stir in garlic, cumin, oregano, and black pepper, and cook 1 to 2 minutes until the mixture smells fragrant.
4: Build the sauce
Pour in the white wine or chicken broth and stir, scraping the bottom of the pot to loosen any stuck bits. Add tomato sauce, crushed tomatoes, bay leaf, sugar if using, and 1 cup chicken broth. Stir until everything combines and starts to bubble gently.
5: Add chicken and simmer
Nestle the browned chicken pieces into the sauce, skin side up, along with any juices from the plate. Make sure the liquid comes about halfway up the chicken; add a splash more broth if needed. Bring the pot to a gentle simmer, then lower the heat and cover. Cook for about 20 minutes.
6: Add potatoes, carrots, and olives
Stir in the potato chunks, carrot slices, olives, and roasted red peppers if you use them. Push the vegetables down into the sauce so they sit mostly submerged. Cover again and cook 20 to 25 minutes, until the potatoes feel tender and the chicken pulls easily from the bone.
7: Adjust seasoning and finish
Taste the sauce and add more salt, pepper, or a tiny pinch of sugar if the tomatoes taste sharp. If the sauce looks too thick, stir in a bit more broth; if it looks too thin, simmer uncovered for a few minutes. Remove the bay leaf. Sprinkle chopped cilantro or parsley over the top before serving and squeeze lime over each portion at the table.
Recipe Variations
- Use only thighs for extra juicy Fricase de Pollo and slightly shorter cook time.
- Make it gluten free by checking labels on broth, tomato sauce, and olives to avoid hidden gluten.
- For a lighter version, remove chicken skin after browning and skim extra fat from the top before serving.
- Swap potatoes for cauliflower florets or turnips to keep carbs lower.
- Add peas in the last 5 minutes of cooking for extra color and sweetness.
- Use sweet potatoes instead of white potatoes for a slightly sweeter, deeper flavored stew.
- Add a small diced jalapeño with the peppers if you want gentle heat.
Ways to Serve Fricase de Pollo
- Spoon the chicken and sauce over fluffy white rice or yellow rice.
- Serve with black beans and a simple green salad for a full Cuban style plate.
- Pair with tostones or maduros for a sweet and salty combo.
- Load leftovers over baked potatoes or steamed yuca for an easy second meal.
- Serve with warm crusty bread to soak up every drop of the sauce.
Storage Success
Cool the Fricase de Pollo to room temperature, then transfer it to airtight containers and store it in the fridge for up to 4 days. Reheat gently on the stove over medium low heat with a splash of broth or water so the sauce loosens and the chicken stays tender. Freeze portions in freezer safe containers for up to 3 months, and thaw overnight in the fridge before reheating. Stir occasionally while you warm it so the sauce heats evenly and the potatoes keep their texture.
Fricase de Pollo (Cuban Chicken Fricassee)
Ingredients
Instructions
- Season the chicken pieces with salt, pepper, and lime or sour orange juice. Let marinate for at least 15 minutes while you prepare the remaining ingredients.
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides in batches, 3–4 minutes per side, then transfer to a plate.
- In the same pot, reduce the heat to medium. Add the onion and green bell pepper and sauté until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato sauce, white wine, and chicken broth to the pot, scraping up any browned bits from the bottom. Stir in the cumin, oregano, and bay leaves.
- Return the browned chicken and any accumulated juices to the pot, nestling the pieces into the sauce. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add the potatoes and carrot (if using) to the pot, stirring to coat them in the sauce. Cover again and continue to simmer until the chicken is cooked through and the potatoes are tender, 25–30 minutes more.
- Stir in the olives, raisins, and capers (if using) during the last 5 minutes of cooking. Adjust seasoning with additional salt and pepper to taste.
- Discard the bay leaves. Serve the Fricase de Pollo hot, garnished with chopped cilantro or parsley if desired, traditionally over white rice.
Notes
Approximate per serving (1/6 of recipe, without rice): 365 calories; fat 17 g; saturated fat 4 g; carbohydrates 20 g; fiber 3 g; sugars 5 g; protein 33 g; sodium 820 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.