Cuban chicken fricassee is a comforting and flavorful dish that reflects the heart of Cuban home cooking. Made with tender chicken, bell peppers, potatoes, olives, and a rich tomato-based sauce, this one-pot meal is both satisfying and deeply aromatic. Traditionally served over white rice, this fricassee blends the influences of Spanish and Caribbean cuisines. The key to a great Cuban chicken fricassee lies in building layers of flavor and allowing the stew to simmer slowly until the chicken is fall-off-the-bone tender and infused with spices. It’s a hearty, soul-warming dish perfect for weeknights or family gatherings.
What Is Cuban Chicken Fricassee?
Chicken fricassee, or ‘Fricasé de Pollo’ in Spanish, is a traditional Cuban stew where chicken is braised in a tomato-based sauce along with root vegetables and classic seasonings. This dish has roots in European cuisine but has been transformed over generations in Cuba with local ingredients and flair. The combination of cumin, garlic, olives, and tomato sauce gives Cuban chicken fricassee its signature flavor. It’s usually made with bone-in, skinless chicken thighs or drumsticks, which hold up well during the slow cooking process and release lots of flavor into the sauce.
Ingredients for Cuban Chicken Fricassee
Main Ingredients:
- 2.5 to 3 pounds of bone-in, skinless chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup dry white wine (optional)
- 1 cup chicken broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 medium potatoes, peeled and cubed
- 1/2 cup pimento-stuffed green olives
- 1/4 cup chopped fresh cilantro or parsley (optional)
Preparing the Chicken
Step 1: Season the Chicken
Start by patting the chicken dry with paper towels. This helps the chicken brown better during cooking. Season the chicken pieces generously with salt, black pepper, cumin, and oregano. Let it rest for 15-20 minutes to allow the flavors to begin penetrating the meat.
Step 2: Brown the Chicken
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces in batches, skin-side down (if the skin is still on), and sear until golden brown on both sides, about 5-7 minutes per batch. Remove the chicken and set aside. This step builds the foundation for the rich flavor of the stew.
Building the Sauce
Step 3: Sauté the Aromatics
In the same pot, lower the heat to medium and add a little more oil if needed. Sauté the chopped onions, green and red bell peppers, and garlic until softened and fragrant, about 5-6 minutes. Scrape the browned bits from the bottom of the pot, as they add depth to the sauce.
Step 4: Deglaze and Add Tomato Base
Deglaze the pot with the white wine, scraping up any remaining brown bits. Allow the wine to reduce slightly, about 1-2 minutes. Then stir in the tomato sauce, tomato paste, and bay leaf. Mix everything thoroughly and let it simmer for 2-3 minutes to allow the flavors to blend.
Simmering the Fricassee
Step 5: Add Chicken and Simmer
Return the browned chicken pieces to the pot, nestling them into the sauce. Pour in the chicken broth to partially submerge the chicken. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 25 minutes.
Step 6: Add Potatoes and Olives
After 25 minutes, add the cubed potatoes and green olives to the pot. Stir gently and cover again. Continue simmering for another 20-25 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through. The sauce should be thickened and rich in flavor by now.
Step 7: Adjust Seasoning
Taste the fricassee and adjust seasoning with more salt, pepper, or a pinch of cumin if desired. If the sauce is too thick, you can add a splash of water or chicken broth. Remove the bay leaf before serving.
Serving Suggestions
Cuban chicken fricassee is traditionally served over steamed white rice, which helps soak up the delicious sauce. You can also pair it with:
- Fried sweet plantains (maduros)
- Black beans
- Cuban bread or crusty rolls
- Avocado slices or simple green salad
For a complete Cuban dinner, consider serving it with a side of yuca con mojo or a fresh lime wedge for brightness.
Make-Ahead and Storage Tips
This dish tastes even better the next day as the flavors continue to meld. You can make it a day in advance and reheat gently on the stove.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the refrigerator and reheat slowly.
Tips for the Best Cuban Chicken Fricassee
- Use bone-in chicken for maximum flavor and tenderness.
- Don’t skip the searing step it builds flavor in the final sauce.
- Green olives bring a briny contrast that balances the tomato richness.
- Let the stew simmer gently for best results. High heat can toughen the chicken.
- Fresh cilantro or parsley added at the end adds a burst of color and freshness.
Variations and Substitutions
This Cuban recipe can be customized based on your pantry or preferences:
- Use boneless chicken thighs for quicker cooking and easier eating.
- Add peas or diced carrots along with the potatoes for extra veggies.
- Skip the wine if you prefer a non-alcoholic version; add more broth instead.
- Replace green olives with capers for a sharper, tangier flavor.
- Try it with yuca instead of potatoes for a traditional Cuban root vegetable twist.
Recipe for Cuban chicken fricassee offers everything you could want in a comfort food dish tender chicken, robust sauce, and hearty vegetables, all simmered in one pot. It’s a flavorful, satisfying meal that brings people together and celebrates the warmth of Cuban home cooking. With a little patience and the right ingredients, this classic dish can become a new favorite in your kitchen. Serve it over fluffy rice and enjoy the rich blend of spices and textures that make this stew truly unforgettable. Whether for a regular dinner or a special occasion, this Cuban chicken fricassee recipe is sure to impress and satisfy.