Fricase de Pollo is a rich and flavorful Cuban chicken stew that brings together the perfect balance of savory, tangy, and aromatic spices. The slow-cooked chicken absorbs the vibrant flavors of tomatoes, white wine, and briny olives, creating a dish that is comforting yet exciting. The tender potatoes and carrots soak up the delicious sauce, making every bite hearty and satisfying.
This dish is a staple in Cuban households, enjoyed as a family meal that warms both the heart and soul. Serve it over a bed of fluffy white rice or with crusty bread to soak up every last drop of the luscious sauce. Whether you’re new to Cuban cuisine or a longtime fan, Fricase de Pollo is a must-try dish that will transport your taste buds straight to the Caribbean.
Full Recipe
Ingredients:
- 2 lbs chicken (bone-in, skin removed)
- 2 Tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup pimiento-stuffed green olives
- 1/4 cup capers
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 2 large potatoes, peeled and cubed
- 2 carrots, sliced
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Directions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown on all sides. Remove and set aside.
- In the same pot, sauté the onion, garlic, and bell pepper until softened.
- Stir in diced tomatoes, tomato sauce, white wine, and chicken broth.
- Add the chicken back into the pot along with olives, capers, oregano, cumin, bay leaf, salt, and pepper.
- Cover and let simmer on low heat for 30 minutes.
- Add potatoes and carrots, stirring to combine. Continue cooking for another 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Discard the bay leaf and garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 4 servings
Fricase de Pollo: A Traditional Cuban Chicken Stew
Cuban cuisine is a beautiful fusion of Spanish, African, and Caribbean flavors, and Fricase de Pollo is one of its most cherished dishes. This hearty chicken stew, slow-cooked in a rich tomato-based sauce with olives, capers, and a blend of warm spices, is the ultimate comfort food. Whether you are new to Cuban cooking or looking to recreate a beloved family dish, this recipe is a must-try.
The History of Fricase de Pollo
Fricase de Pollo, or Cuban Chicken Fricassee, has deep roots in Spanish and French cuisine, both of which have influenced the culinary traditions of the Caribbean. The dish originates from “fricasée,” a French cooking technique where meat is browned and then braised in a flavorful sauce. As this method traveled to Cuba, local ingredients like olives, capers, and white wine were introduced, giving the dish its unique Cuban flair.
In Cuban households, Fricase de Pollo is a staple for family gatherings, Sunday dinners, and special occasions. It is often passed down through generations, with slight variations in seasoning and ingredients, depending on family preferences and regional influences.
What Makes Fricase de Pollo Unique?
This dish stands out from other stews due to its rich, well-balanced flavor profile. Unlike a traditional tomato-based stew, Fricase de Pollo is enhanced with the briny tang of green olives and capers, creating a savory-sweet contrast. The addition of white wine and a touch of citrus juice gives it a depth of flavor that is both light and satisfying.
Another key element that makes this dish special is its slow-simmering process. This allows the chicken to become tender and infused with the bold, aromatic sauce. The potatoes and carrots absorb all the delicious flavors, making the dish even more comforting.
Variations of Fricase de Pollo
Like many traditional dishes, Fricase de Pollo has several regional and family-based variations. Here are a few ways it is prepared differently:
- Without Wine: Some versions of the recipe omit white wine and replace it with extra broth or a squeeze of citrus juice. This is often done in homes where alcohol is not commonly used in cooking.
- With Peas: Some people love adding green peas toward the end of cooking for a pop of color and sweetness.
- Spicy Twist: While Cuban cuisine is not traditionally spicy, a few cooks like to add a touch of red pepper flakes or diced jalapeños for a little heat.
- Goya Seasoning: Many Cuban home cooks incorporate Goya Sazón or Adobo seasoning to give the dish an extra depth of flavor.
Serving Suggestions for Fricase de Pollo
Fricase de Pollo is traditionally served with white rice to soak up the rich sauce. However, there are several delicious ways to enjoy it:
- With Rice and Beans: Pairing the stew with Cuban black beans and rice makes for a complete and satisfying meal.
- With Fried Plantains: The natural sweetness of maduros (sweet plantains) balances out the savory flavors of the stew.
- With Crusty Bread: A slice of toasted Cuban bread is perfect for scooping up the sauce.
- Over Mashed Potatoes: While not traditional, this is an excellent alternative for those who prefer a creamy base.
- With Avocado Salad: A simple avocado and tomato salad with a drizzle of olive oil complements the dish beautifully.
Why You’ll Love This Recipe
- Full of Flavor: The combination of garlic, onions, tomatoes, olives, and spices creates an irresistible taste.
- Comfort Food: This is a hearty and satisfying meal, perfect for a cozy night in.
- Easy to Make: While the dish has a long cook time, most of it is hands-off, allowing the flavors to develop naturally.
- Meal Prep Friendly: Fricase de Pollo tastes even better the next day, making it ideal for leftovers.
- Authentic Cuban Taste: This dish brings a taste of Cuba to your kitchen, whether you’ve visited the island or not.
Storage and Reheating Tips
Fricase de Pollo stores very well, making it perfect for meal prepping or batch cooking. Here’s how to keep it fresh:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious.
- Freezing: This stew freezes well for up to 3 months. Make sure to cool it completely before storing it in freezer-safe containers.
- Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much.
Tips for the Best Fricase de Pollo
- Use Bone-In Chicken: For the most flavorful and juicy results, use bone-in, skinless chicken thighs or drumsticks.
- Sauté the Aromatics First: Cooking the onions, garlic, and bell peppers in olive oil before adding the liquids helps enhance the flavors.
- Let It Simmer Slowly: This dish is best when slow-cooked for at least an hour. The longer it simmers, the richer the flavors become.
- Don’t Skip the Olives and Capers: They add a briny depth that balances out the sweetness of the tomatoes and carrots.
Conclusion
Fricase de Pollo is a beloved Cuban dish that embodies the essence of home cooking—rich, hearty, and full of flavor. Its roots in Spanish and French cuisine, combined with Caribbean influences, make it a one-of-a-kind comfort meal. Whether you serve it with rice, bread, or plantains, this dish is sure to bring warmth and nostalgia to your table.
If you love traditional Latin dishes and want to explore more Cuban flavors, Fricase de Pollo is a great place to start. It’s simple, comforting, and packed with bold ingredients that make every bite an experience. Try making it for your next family dinner and watch how quickly it becomes a favorite!