Fricase De Pollo (Cuban-Style Chicken Friccasse) Recipe :Â One of my favorite Cuban recipes is fricase de pollo, or Cuban chicken fricassee! It consists of potatoes and chicken with dark flesh cooked in a tasty tomato-based sauce.
I grew up eating Cuban Chicken Fricassee because both of my parents were born in Cuba, and I love that I can now share it with my children. Fun fact: this dish is consumed by my pickiest eater, my son! He usually despises meat, so I believe the reason why the chicken is slow-simmered and really tender, and the potatoes also absorb the taste of the sauce, making it a hit with the whole family!
Fricase De Pollo (Cuban-Style Chicken Friccasse) RecipeÂ
INGREDIENTS
- 8-10 chicken thighs (Bone-in, skinless) *See notes below
- 2 cups mojo marinade (store bought is fine)
- 1/4 cup olive oil
- 1 teaspoon salt (divided)
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 4 garlic cloves (minced)
- 3/4 cup dry white cooking wine
- 1 16 ounce can of tomato sauce
- 1 teaspoon dried oregano


- 1/4 cup pimiento filled olives
- 2 packets sazon goya
- 2 small russet potatoes (Peeled and diced into 1″ pieces)
- 1/2 teaspoon ground cumin
- 1/2 cup peas
- 1/4 cup water
INSTRUCTIONS
Marinate the chicken pieces in mojo for at least four hours or overnight. After marinating, take the chicken from the marinade and pat dry (I cut the chicken breasts into two or three large pieces to make them simpler to deal with). **View the notes below.
Give the chicken a half-teaspoonful of salt.
In a big pot, warm the olive oil over high heat.
Chicken should be browned in batches, taking two minutes on each side, then taken out of the pan and put aside.
Green pepper and onions should be added to the pan and sautéed until transparent. After that, saute the garlic for an additional two minutes.
For about two minutes, add the wine to the pan and boil with the vegetables.
Reintroduce the chicken, tomato sauce, water, cumin, sazon, olives, salt, and pepper to the mixture.
After 15 minutes of covered simmering, add the potatoes and cook for an additional 20 minutes.
Just before serving, lightly stir in the peas.
NOTES
Because they are so soft, I use chicken thighs in this dish; but, I also used a few half-chicken breasts. Any combination of chicken meat can
be added; just keep in mind that the white meat will not be as moist as the dark meat.) **Before placing the chicken in the oil, make sure it is DRY. They will splatter a lot and steam rather than brown if you put them in moist.
FAQs AND QUESTIONs
Can you make chicken fricassee in the slow cooker?
I’m sorry, but no. There are slow cooker recipes for chicken fricassee, but the chicken turns out to be far too dry and mushy. Developing the flavors of this dish over a stovetop is the optimal method. Usually, I attempt to provide you with the simplest and fastest method for preparing a meal, but you will find that making this Cuban chicken fricassee is well worth the effort. It requires some time spent at the stove, but it’s still not hard or time-consuming.
