Cuban Fricase de Pollo
Cuban Fricase de Pollo
Ingredients
For the Chicken
- 3 chicken thighs, bone-in
- 3 chicken drumsticks, bone-in
For the Marinade
- 3 cloves garlic, grated
- 1 tablespoon lime juice, from 1 lime
- 1 tablespoon sour orange juice, or 1 tablespoon orange juice mixed with 1 teaspoon lime juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Sofrito and Stew
- 2 tablespoons olive oil
- 1 cup white onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 8 ounces tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 bay leaves
- 1/2 cup water
- 1/2 cup Vino Seco, or dry white wine
- 1 cup chicken stock
- 2 cups potatoes, peeled and cubed into 1-inch pieces
- 1/2 cup green olives, pimento-stuffed, sliced
- 1/2 cup green peas, frozen
For Serving (Optional)
- as needed white rice, cooked
- as needed maduros, fried sweet plantains
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
In a large bowl, combine the chicken thighs and drumsticks. Add the grated garlic, lime juice, sour orange juice, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly by hand, ensuring all chicken pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces, shaking off any excess marinade. Sear the chicken for 5-7 minutes per side, until golden brown on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the seared chicken from the pot and set aside, leaving the drippings in the pot.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the diced white onion, green bell pepper, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it. Add a pinch of salt to the sofrito.
⏱️ 8 min
- 4
Pour in the tomato sauce, remaining 1/2 teaspoon dried oregano, remaining 1/4 teaspoon ground cumin, and bay leaves. Stir well. Add the water and bring to a simmer, scraping any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Return the seared chicken pieces to the pot. Pour in the Vino Seco (or dry white wine) and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is almost cooked through.
⏱️ 30 min
- 6
Add the cubed potatoes to the pot, submerging them in the liquid as much as possible. Cover again and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 7
Stir in the sliced green olives and frozen green peas. Cook for an additional 2-3 minutes, until the peas are heated through. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 3 min
- 8
Remove the bay leaves before serving. Serve the Cuban Fricase de Pollo hot, typically with a side of white rice and maduros (fried sweet plantains). Garnish with fresh chopped parsley and a lime wedge.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cuban Fricase de Pollo
Ingredients
For the Chicken
- 3 chicken thighs, bone-in
- 3 chicken drumsticks, bone-in
For the Marinade
- 3 cloves garlic, grated
- 1 tablespoon lime juice, from 1 lime
- 1 tablespoon sour orange juice, or 1 tablespoon orange juice mixed with 1 teaspoon lime juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Sofrito and Stew
- 2 tablespoons olive oil
- 1 cup white onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 8 ounces tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 bay leaves
- 1/2 cup water
- 1/2 cup Vino Seco, or dry white wine
- 1 cup chicken stock
- 2 cups potatoes, peeled and cubed into 1-inch pieces
- 1/2 cup green olives, pimento-stuffed, sliced
- 1/2 cup green peas, frozen
For Serving (Optional)
- as needed white rice, cooked
- as needed maduros, fried sweet plantains
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
In a large bowl, combine the chicken thighs and drumsticks. Add the grated garlic, lime juice, sour orange juice, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly by hand, ensuring all chicken pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
⏱️ 5 min - 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces, shaking off any excess marinade. Sear the chicken for 5-7 minutes per side, until golden brown on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the seared chicken from the pot and set aside, leaving the drippings in the pot.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced white onion, green bell pepper, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it. Add a pinch of salt to the sofrito.
⏱️ 8 min - 4
Pour in the tomato sauce, remaining 1/2 teaspoon dried oregano, remaining 1/4 teaspoon ground cumin, and bay leaves. Stir well. Add the water and bring to a simmer, scraping any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Return the seared chicken pieces to the pot. Pour in the Vino Seco (or dry white wine) and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is almost cooked through.
⏱️ 30 min - 6
Add the cubed potatoes to the pot, submerging them in the liquid as much as possible. Cover again and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 7
Stir in the sliced green olives and frozen green peas. Cook for an additional 2-3 minutes, until the peas are heated through. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 3 min - 8
Remove the bay leaves before serving. Serve the Cuban Fricase de Pollo hot, typically with a side of white rice and maduros (fried sweet plantains). Garnish with fresh chopped parsley and a lime wedge.
⏱️ 4 min