Tender Fricase de Pollo (Cuban Chicken Fricassee)

Ingredients

• 1.81 kg (4 lb)bone-in, skin-on chicken drumsticks and thighs
• 240 ml (1 cup)mojo marinade
• 60 ml (¼ cup)olive oil
• 1 largeyellow onion, diced
• 1 largegreen bell pepper, diced
• 4 clovesgarlic, minced
• 240 ml (1 cup)tomato sauce
• 240 ml (1 cup)vino seco (dry cooking wine)
• 480 ml (2 cups)water
• 1bay leaf
• 120 ml (½ cup)Spanish Manzanilla olives stuffed with pimentos
• 3 tablespoonscapers
• ½ teaspoonground cumin
• ½ teaspoonoregano
• to tastesalt and pepper
• 2 largeRusset potatoes, cubed
• to tastefinely chopped parsley, for garnish

Instructions

1. 1

   Marinate the chicken

   Put the chicken and mojo marinade in a bowl. Cover and refrigerate for 1–2 hours.

2. 2

   Season the chicken

   Lift the chicken out of the marinade and pat it dry. Season with salt and pepper.

3. 3

   Brown the chicken

   Heat the olive oil in a Dutch oven or large pot over medium-high heat. Brown the chicken on all sides in batches, taking care not to crowd the pot. Transfer it to a plate and set aside.

4. 4

   Cook the vegetables

   Add the onion and green pepper to the pot and sauté for 5 minutes, or until tender. Add the garlic and sauté for 1 minute.

5. 5

   Build the sauce

   Add the tomato sauce, cooking wine, water, bay leaf, olives, capers, cumin, oregano, salt and pepper. Stir gently to combine and bring to a boil.

6. 6

   Add chicken and potatoes

   Boil for 5 minutes, then reduce the heat to medium-low. Return the chicken to the pot and add the potatoes. Cover and simmer for 45 minutes to 1 hour.

7. 7

   Check the liquid

   After 30 minutes, check whether the stew is drying out. If it is, gently stir in 60 ml (¼ cup) water or more as needed.

8. 8

   Simmer until tender

   Continue to simmer, covered, until the chicken and potatoes are fork-tender and most of the water has reduced. Serve with white rice.

What is Cuban chicken fricassee?

Fricase de pollo is a Cuban-style chicken stew, with browned pieces simmered in a savoury tomato and wine sauce. This version pairs the chicken with potatoes, olives and capers for a hearty, tangy one-pot meal.

Mojo marinade brings citrus and garlic flavour to the chicken before cooking. Browning it first and then letting it simmer slowly helps build a deeper-tasting sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 48g protein, 6g carbs, 22g fat.

The chicken provides most of the protein, while the olive oil and skin-on chicken contribute much of the fat. Potatoes and tomato sauce supply carbohydrates, and serving the stew with white rice adds more. For a balanced plate, serve a moderate helping of rice with the chicken and add a green vegetable on the side.

Marinate for flavour

Mojo marinade: give the chicken 1–2 hours in the fridge, as directed, so the marinade has time to flavour the meat. Pat the pieces dry before browning to help them colour in the pan.

Seasoning: the marinade and olives both bring flavour, so season the chicken and sauce to taste rather than adding salt without checking.

Brown in batches

Chicken pieces: leave space between them in the pot so they brown instead of crowding together. Work in batches and set each browned batch aside while you cook the rest.

Fond: the browned bits left in the pot add flavour to the vegetables and sauce. Keep them in place as you sauté the onion, pepper and garlic.

Keep the simmer gentle

Covered pot: once the chicken and potatoes are in, keep the lid on while they simmer for 45 minutes to 1 hour. A gentle simmer cooks them through without rapidly reducing the liquid.

Liquid check: check the stew at the 30-minute mark. If it is drying out, add 60 ml (¼ cup) water or more as needed, stirring gently.

Check for tenderness

Potatoes: test a piece with a fork; it should be easy to pierce when cooked through. Keep simmering if it is still firm.

Chicken: the meat should be fork-tender by the end of cooking. The recipe also calls for most of the water to have reduced, leaving a sauce rather than a dry pot.

Serve it with rice

White rice: serve the stew with rice, as suggested, to soak up the tomato, wine and olive sauce. Spoon the chicken, potatoes and plenty of sauce over or alongside it.

Finish: scatter finely chopped parsley over the dish just before serving. Its fresh flavour complements the savoury, tangy stew.

Recipe notes & tips

• Marinate the chicken in the fridge for 1–2 hours before cooking.
• Pat the chicken dry before seasoning and browning it.
• Brown the chicken in batches so the pieces have room to colour.
• Stir the vegetables gently to lift flavour from the bottom of the pot.
• Check the liquid after 30 minutes and add water if the stew is drying out.
• Use a fork to check that both the chicken and potatoes are tender before serving.

Variations

• Add more vegetables: include extra diced green pepper or onion with the vegetables in the recipe.
• Adjust the olives: use fewer olives if you prefer a milder, less briny sauce.
• Make it less tangy: reduce the capers to suit your taste.
• Use chicken thighs: make the dish with bone-in thighs instead of a drumstick-and-thigh mix.
• Finish with parsley: add the chopped parsley just before serving for a fresh herbal note.

Common mistakes to avoid

• Crowding the pot: the chicken will not brown as well, so cook it in batches.
• Skipping the drying step: wet chicken is harder to brown, so pat it dry after marinating.
• Letting the stew dry out: check it at 30 minutes and stir in water as needed.
• Cooking at a hard boil: reduce the heat after the initial 5-minute boil so the stew simmers gently.
• Serving potatoes too firm: test them with a fork and continue simmering until they are tender.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the sauce has thickened; white rice is best stored separately.

Frequently asked questions