📝 About This Recipe
Fricasé de Pollo is the quintessential Cuban comfort food, a soulful stew where tender chicken falls off the bone into a rich, savory tomato-based sauce. Infused with the 'holy trinity' of Cuban cooking—garlic, onions, and bell peppers—this dish is elevated by the brininess of olives and the sweetness of raisins. It is a nostalgic masterpiece that captures the vibrant heart of Havana's home kitchens, promising a warm embrace in every spoonful.
🥗 Ingredients
The Chicken and Marinade
- 3 pounds Chicken thighs and drumsticks (bone-in, skin removed for a traditional stew feel)
- 1/2 cup Sour orange juice (or a mix of equal parts lime and orange juice)
- 6 cloves Garlic (mashed into a paste with a pinch of salt)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt and Black Pepper (to taste)
The Sofrito and Sauce
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (diced)
- 8 ounces Tomato sauce (Spanish-style preferred)
- 1/2 cup Dry white wine (Vino Seco or a dry Sauvignon Blanc)
- 1 cup Chicken broth (low sodium)
- 2 pieces Bay leaves
- 1 teaspoon Ground cumin
The Finishers
- 2 medium Russet potatoes (peeled and cut into 1-inch cubes)
- 1/2 cup Alcaparrado (mixture of pimiento-stuffed olives and capers)
- 2 tablespoons Raisins (optional, for a traditional sweet-savory balance)
- 1/2 cup Frozen peas (thawed, for garnish)
👨🍳 Instructions
-
1
In a large bowl, toss the chicken pieces with the sour orange juice, mashed garlic, oregano, salt, and pepper. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
-
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
-
3
Remove chicken from marinade (reserve the liquid) and pat slightly dry. Brown the chicken pieces in batches until golden on all sides, about 5-7 minutes per batch. Remove and set aside.
-
4
In the same pot, lower heat to medium and add the onion and green pepper. Sauté until the onion is translucent and soft, scraping up the browned bits from the bottom of the pan.
-
5
Stir in the tomato sauce, cumin, and bay leaves. Cook for 2-3 minutes until the sauce begins to darken slightly.
-
6
Pour in the white wine and use a wooden spoon to deglaze the pan. Let the wine simmer for 2 minutes to allow the alcohol to evaporate.
-
7
Add the chicken broth and the reserved marinade liquid back into the pot. Stir to combine.
-
8
Return the chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle boil.
-
9
Reduce heat to low, cover the pot tightly, and simmer for 20 minutes.
-
10
Add the cubed potatoes, olives, capers, and raisins. Cover again and continue to simmer for another 20-25 minutes, or until the potatoes are fork-tender and the chicken is falling off the bone.
-
11
If the sauce is too thin, remove the lid and simmer for an additional 5 minutes to reduce and thicken it to your liking.
-
12
Taste the sauce and adjust salt if necessary. Stir in the green peas just before serving to keep them bright green.
-
13
Remove the bay leaves and serve hot.
💡 Chef's Tips
Always use bone-in chicken; the marrow adds a depth of flavor to the sauce that boneless cuts simply cannot match. If you can't find sour oranges, use two parts orange juice, one part lemon juice, and one part lime juice as a substitute. Don't skip browning the chicken; that 'fond' on the bottom of the pot is the secret to a rich, dark sauce. For a thicker sauce, you can mash one or two of the cooked potato cubes back into the stew. Like most stews, this tastes even better the next day after the flavors have had time to fully marry.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white long-grain rice to soak up the savory sauce. Accompany with a side of 'Maduros' (sweet fried plantains) for a perfect salty-sweet contrast. A simple avocado salad with thinly sliced red onions and a lime vinaigrette adds a refreshing crunch. Pair with a cold Cuban lager or a crisp glass of Albariño wine. Finish the meal with a small cup of sweetened Cuban espresso (cafecito).