Home Caribbean Cuban Fricasé de Pollo ~ Chicken Fricassee

Fricasé de Pollo ~ Chicken Fricassee

Fricase de Pollo or Chicken Fricassee is a Cuban chicken stew recipe.

Pollo en Fricase ~ Chicken Fricassee Recipe Card
Pollo en Fricase ~ Chicken Fricassee Recipe Card

The Fricasé de Pollo a la Cubana (Chicken Fricassee) recipe is a very popular Cuban recipe, where the chicken is marinated in sour orange juice, garlic, salt, and pepper. Then it is browned in a cast-iron skillet and cooked with potatoes, onions, bell peppers, olives, and capers in a sauce made from white wine, tomato sauce, oregano, cumin, and bay leaves.

The cooking method of Fricassee is where meat is marinated, braised, cooked, and served with the sauce it was cooked in. Chicken is probably the most popular meat to fricassee, but any meat, including seafood, can be made fricassee style.

Cuban Chicken Fricassee is usually made with the dark meat of the chicken. However, you can use the entire chicken for this dish. Dark meat will be more juicy and tender as compared to white meat, which will be a bit dryer. However regardless of what type of chicken meat you choose this Fricase de Pollo will be delicious.

As always, after marinating things begin to move quickly in this recipe so have everything ready to go before you start. We recommend using glass nesting bowls to keep the ingredients separated and organized.

If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.


Fricasé de Pollo ~ Chicken Fricassee

Tender chicken, creamy potatoes are simmered in a robust wine and tomato sauce. This Cuban Chicken Stew is the ultimate comfort food. It’s easy to make, hearty, and perfect for hungry family members.
Course Main Dish
Cuisine Caribbean, Cuban
Keyword Chicken
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings 4 people
Author Mike Gonzalez


  • 2 lb chicken pieces skinned
  • 2 garlic cloves minced
  • 1 tsp salt and black pepper
  • ¼ cup sour orange juice
  • cup canola oil
  • 1 large onion chopped
  • ½ green bell pepper chopped
  • ½ cup tomato sauce
  • ½ cup dry white wine
  • ½ lb potatoes peeled and cubed
  • ½ cup Spanish olives pimento-stuffed
  • 2 tsp oregano
  • 1 tsp cumin
  • ¼ cup capers
  • 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.
    2 lb chicken pieces, 2 garlic cloves, 1 tsp salt and black pepper, ¼ cup sour orange juice
  • 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.
    ⅓ cup canola oil
  • Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
    1 large onion, ½ green bell pepper
  • 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.
    ½ cup tomato sauce, ½ cup dry white wine, ½ lb potatoes, ½ cup Spanish olives, 2 tsp oregano, 1 tsp cumin, ¼ cup capers, 1 bay leave
  • When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.

Please Support the Hispanic Food Network

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.

Be sure to sign up for our newsletter and leave a comment about this recipe if you can. Thank you for taking the time to visit our website and coman bien mis amigos (eat well my friends).



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Exit mobile version
Enable Notifications OK No thanks