Cuban Fricase de Pollo (Chicken Fricassee) Recipe
Fricase de Pollo is a Cuban-style stewed chicken dish. It features chicken slow-cooked with potatoes, peas, olives, capers, and spices in a rich tomato and wine-based sauce until the meat becomes tender and falls apart. This flavorful dish is typically paired with white rice and often accompanied by sides like fried plantains.
Ingredients
- Chicken thighs, skinless - 8-10 pieces
- Mojo marinade - 2 Cups
- Olive oil – ¼ cup
- Salt – 1 tsp
- Yellow onion (diced) - 1
- Green bell pepper (diced) - 1
- Garlic cloves (minced) - 4
- Dry white cooking wine – ¾ cup
- Oregano - 1 Tsp
- Tomato sauce - 16 oz can
- Pimiento filled olives – ¼ cup
- Sazon seasoning - 2 packets
- Ground cumin – ½ tsp
- Russet potatoes - 2
- Green peas – ½ cup
- Water- ¼ cup
Instructions
- Marinate the chicken pieces in mojo overnight or at least 4 hours.
- Once marinated, remove chicken from marinade and pat dry.
- Sprinkle the chicken with 1/2 teaspoon of salt.
- Heat the olive oil in a large pot, over high heat.
- Brown the chicken lightly in batches then remove from pan and set aside.
- Add the onions and green pepper to the pan and sauté until translucent.
- Add in the garlic and cook for another 2 minutes.
- Add the wine to the pan and simmer with the veggies for just about 2 minutes.
- Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
- Cover and simmer for 15 minutes.
- Add potatoes, then simmer for another 20 minutes.
- Stir in the peas right before serving.
Nutrition
Calories: 646kcalCarbohydrates: 33gProtein: 43gFat: 37gSaturated Fat: 7gCholesterol: 182mgSodium: 3027mgFiber: 4gSugar: 11g
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