cuban chicken fricassee recipe

Written ByJenny Smyth Posted on
cuban chicken fricassee recipe
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The Best cuban chicken fricassee recipe

I’m so excited to share this Cuban Chicken Fricassee recipe with you all today! I’ve been making it for years, and it’s always a hit with my family and friends.

The dish originated in Cuba, where it’s known as ‘fricase de pollo,’ and has been a staple of the country’s cuisine for centuries. It’s a hearty, comforting meal that’s perfect for any occasion, whether it’s a special dinner or just a regular weeknight supper.

The combination of tender chicken, flavorful vegetables, and rich sauce is absolutely delicious, and the best part is that it’s incredibly easy to make. All you need is some boneless chicken breasts, onions, bell peppers, tomatoes, garlic, olive oil, cumin, paprika, salt, and pepper.

Simply brown the chicken in a skillet, add in the vegetables and spices, and let everything simmer together until the flavors are rich and the chicken is cooked through. Serve it over rice or with some crusty bread for a satisfying meal that’s sure to become a new favorite in your household.

I love this recipe because it’s not only delicious but also packed with nutrients like protein from the chicken and vitamins from the vegetables. Plus, it’s a great way to get your kids eating healthy foods without even realizing they’re eating veggies!

My kids love helping me in the kitchen by chopping up the veggies or stirring the pot – it makes mealtime so much fun for all of us.

Cuban Chicken Fricassee

Cuban Chicken Fricassee

4.6 from 538 votes

A hearty and flavorful stew featuring tender chicken simmered in a savory tomato-based sauce with olives, capers, and aromatic spices. This classic Cuban dish is perfect for a comforting family dinner and pairs wonderfully with rice and beans.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

3 lbs chicken thighs and drumsticks, skin removed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano

For the Sauce

1 large onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 (14 oz) can crushed tomatoes
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup pimento-stuffed green olives, halved
2 tablespoons capers, drained
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons chopped fresh cilantro for garnish

👨‍🍳Directions

1Season the chicken pieces with salt, pepper, cumin, and oregano, making sure to coat all sides evenly.
2Heat the olive oil in a large heavy pot over medium-high heat until it shimmers, then add the chicken in a single layer and cook for 4 to 5 minutes per side until golden brown.
3Transfer the browned chicken to a plate and set aside.
4Reduce the heat to medium and add the diced onion and bell pepper to the pot, stirring frequently, and cook for about 5 minutes until the vegetables are softened and the onion is translucent.
5Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
6Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon, then let the wine simmer for 2 minutes until reduced by half.
7Stir in the crushed tomatoes, chicken broth, olives, capers, bay leaf, cumin, and oregano, and bring the sauce to a gentle boil.
8Return the browned chicken pieces to the pot, nestling them into the sauce, and reduce the heat to low.
9Cover the pot and let the fricassee simmer gently for 30 to 35 minutes, until the chicken is cooked through and tender when pierced with a fork, and the sauce has thickened slightly.
10Remove the bay leaf and taste the sauce, adjusting salt and pepper as needed.
11Serve the chicken fricassee hot over steamed white rice, garnished with chopped fresh cilantro.

🔧Equipment

Large heavy pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a richer flavor, marinate the chicken in the spices and a splash of lime juice for 30 minutes before cooking. You can substitute bone-in chicken breasts if preferred, but adjust cooking time as needed.

Watch Video Of How Cuban Chicken Fricassee Works

This Cuban Chicken Fricassee recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight supper.

It’s easy to make ahead of time and reheats beautifully in the oven or on the stovetop.

Serve it over rice or with some crusty bread for a satisfying meal that will leave everyone asking for seconds.

❓ Frequently Asked Questions About Cuban Chicken Fricassee

Q: What is Cuban Chicken Fricassee?

Cuban Chicken Fricassee is a traditional Cuban dish made with chicken cooked in a rich tomato-based sauce with onions, bell peppers, garlic, and spices.

Q: What type of chicken should I use?

You can use either boneless or bone-in chicken breasts or thighs for this recipe.

Q: Can I make this recipe in advance?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: How do I serve Cuban Chicken Fricassee?

Serve it over rice or with some crusty bread for a filling meal.

Q: Can I customize this recipe?

You can add your favorite vegetables like carrots or potatoes to make it more hearty.

Q: Is this recipe healthy?

This recipe is relatively healthy due to its high protein content from the chicken and its good source of vitamins from the vegetables.

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