Fricasé de Pollo ~ Chicken Fricassee

Cuban Chicken Fricassee Recipe
Cuban Chicken Fricassee Recipe
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The Fricasé de Pollo a la Cubana (Chicken Fricassee) recipe is a very popular Cuban recipe, that includes chicken and potatoes cooked in tomato and wine sauce.

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Cuban Chicken Fricassee Recipe

Fricasé de Pollo ~ Chicken Fricassee

Mike Gonzalez
As with any traditional Cuban recipe you will find some variances on some of the ingredients used. Typically served with white rice, it is a delicious dish to enjoy!
Prep Time 15 mins
Cook Time 40 mins
Marinating Time 2 hrs
Total Time 2 hrs 55 mins
Course Main Dish
Cuisine Caribbean, Cuban
Servings 4 people


  • 2 lb chicken pieces skinned
  • cup canola oil
  • 2 garlic cloves minced
  • 1 large onion chopped
  • ½ green bell pepper chopped
  • ½ cup tomato sauce
  • ¼ cup sour orange juice
  • ½ cup dry white wine
  • ½ lb potatoes peeled and cubed
  • 1 tsp salt and black pepper
  • ½ cup Spanish olives pimento-stuffed
  • ¼ cup capers
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 bay leave


  • In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breasts.
  • Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on a paper towel covered dishes as they are fried.
  • Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
  • Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
  • When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.
Keyword Chicken

Did You Know?

There are recipes for fricassee as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it is first referred to specifically as “friquassee” in the print edition of Le Viandier.

Julia Child in Mastering the Art of French Cooking describes it as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sauteed (but not browned), then the liquid is added and it is simmered to finish cooking.

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