Name: Comforting Fricase de Pollo for a Cozy Weeknight Dinner
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2-2½ pounds bone-in, skin-on drumsticks and thighs (essential for flavor and moisture); 1½ teaspoons salt (divided); ½ teaspoon ground cumin (adds an earthy, warm flavor); ½ teaspoon dried oregano (provides aromatic herbal notes); ¼ teaspoon black pepper (brings depth and a mild heat); 2 tablespoons extra virgin olive oil (for browning chicken and sautéing vegetables); 1 small onion, finely diced (builds the savory base flavor); 3-4 cloves garlic, minced (enhances aroma and flavor complexity); 1 tablespoon tomato paste (intensifies the tomato flavor); ½ cup dry white wine (great for deglazing; substitute with chicken broth if avoiding alcohol); 16 ounces canned tomato sauce (provides the primary liquid base); ¾ cup water (adjusts the sauce consistency); 1 bay leaf (adds subtle flavor); 12 ounces potatoes, peeled and cut into 1-2 inch pieces (adds heartiness); ½ cup pitted Spanish olives (gives a briny contrast, use in moderation); chopped parsley (optional; adds freshness)

“Walking into my kitchen, the rich aroma of simmering tomatoes and herbs immediately wraps around me like a warm hug. This is the magic of Fricase de Pollo, a traditional Cuban Chicken Fricassee that transforms a simple weeknight dinner into a heartfelt family feast. With tender chicken, hearty potatoes, and the briny bite of olives, this dish not only satisfies the taste buds but also brings people together around the dinner table. It’s budget-friendly too, making it accessible for anyone looking to swap fast food for something spectacular. Ready to create a dish that feels like home? Let’s dive into this comforting recipe that will surely become a staple in your kitchen!”

What’s So Special About Fricase de Pollo?

Budget-friendly: This deliciously hearty dish won’t break the bank, making it an ideal choice for weeknight dinners.

Comforting Experience: The rich tomato sauce, tender chicken, and hearty potatoes create a warm, nurturing meal that feels just like home.

Crowd-Pleaser: Perfect for family gatherings or cozy nights in, this recipe is sure to impress everyone around your table.

Flavor-packed: With a delightful blend of spices, olives, and a touch of wine, each bite is a taste of authentic Cuban cuisine.

Easy Preparation: In just a few simple steps, you can bring this vibrant dish to life, making it a hassle-free go-to for busy evenings.

If you’re interested in exploring more delightful Cuban recipes, check out our section on budget-friendly meals.

Fricase de Pollo Ingredients

• Get ready to savor the delight of homemade Cuban Chicken Fricassee with these essential ingredients!

For the Chicken

Bone-in, skin-on drumsticks and thighs – about 2-2½ pounds; essential for flavor and moisture.
Salt – 1½ teaspoons, divided; 1 teaspoon enhances chicken, while ½ teaspoon boosts sauce flavor.

For the Seasoning

Ground Cumin – ½ teaspoon; adds an earthy, warm flavor.
Dried Oregano – ½ teaspoon; provides aromatic herbal notes.
Black Pepper – ¼ teaspoon; brings depth and a mild heat to the dish.

For Cooking

Extra Virgin Olive Oil – 2 tablespoons; perfect for browning chicken and sautéing vegetables.
Onion – 1 small, finely diced; builds the savory base flavor.
Garlic – 3-4 cloves, minced; enhances aroma and overall flavor complexity.

For the Sauce

Tomato Paste – 1 tablespoon; intensifies the tomato flavor in the sauce.
Dry White Wine – ½ cup (e.g., Pinot Grigio); great for deglazing the pan; substitute with chicken broth if avoiding alcohol.
Canned Tomato Sauce – 16 ounces; provides the primary liquid base.
Water – ¾ cup; adjusts the sauce consistency for the perfect texture.
Bay Leaf – 1; adds subtle flavor during cooking, discard before serving.

For the Heartiness

Potatoes – 12 ounces, peeled and cut into 1-2 inch pieces; adds heartiness to the dish.
Pitted Spanish Olives – ½ cup; gives a briny contrast, use in moderation to avoid overpowering flavors.

For Garnish

Chopped Parsley – optional; adds a burst of freshness for serving.

With this list of ingredients, you’re well on your way to creating a comforting Fricase de Pollo that brings heartwarming flavors to your dinner table!

Step‑by‑Step Instructions for Fricase de Pollo

Step 1: Season the Chicken
Begin by patting your bone-in, skin-on chicken pieces dry with paper towels. Generously sprinkle 1 teaspoon of salt, ½ teaspoon of ground cumin, ½ teaspoon of dried oregano, and ¼ teaspoon of black pepper over the chicken, making sure to coat each piece evenly. This seasoning will infuse the chicken with flavor, setting the stage for a delightful Fricase de Pollo.

Step 2: Brown the Chicken
In a deep sauté pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, carefully add the seasoned chicken to the pan, ensuring they are spaced out. Sear the chicken for 8–10 minutes, turning halfway through until golden brown. Remove the browned chicken from the pan and set aside on a plate, allowing the residual heat to keep it warm.

Step 3: Prepare the Sofrito
In the same pan, add the finely diced onion and sauté for about 2 minutes, stirring frequently, until it becomes translucent and fragrant. Next, add the minced garlic and 1 tablespoon of tomato paste, cooking for an additional minute. This mix will create the rich base flavors essential for the Fricase de Pollo.

Step 4: Deglaze the Pan
Pour in ½ cup of dry white wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Allow the wine to simmer for 1-2 minutes until it has mostly evaporated, concentrating the flavors. This step not only enhances the sauce but also enriches the overall depth of the dish.

Step 5: Build the Sauce
To the pan, stir in a 16-ounce can of tomato sauce, ¾ cup of water, and add the bay leaf for an aromatic boost. This will be the luscious sauce that envelops the chicken. Return the browned chicken to the pan, ensuring it’s submerged in the sauce. Cover the pan and let it simmer for 15 minutes over medium-low heat.

Step 6: Add the Potatoes and Olives
After 15 minutes, gently stir in 12 ounces of chopped potatoes and ½ cup of pitted Spanish olives. Cover the pan once more and continue to simmer for an additional 15–20 minutes. The chicken should reach an internal temperature of 165°F, and the potatoes should easily break apart when pierced with a fork.

Step 7: Final Touches
Once the chicken and potatoes are fully cooked, remove the bay leaf and adjust the seasoning by tasting the sauce. If desired, garnish with freshly chopped parsley for a pop of color and freshness. Serve your comforting Fricase de Pollo alongside fluffy white rice or crusty bread to soak up the rich, flavorful sauce.

Fricase de Pollo Variations & Substitutions

Feel free to get creative with this timeless dish and adjust it to suit your taste buds or dietary needs!

Meat Swap: Substitute chicken with beef or seafood for a delightful twist on the classic fricassee. Each protein brings its unique flavor profile to the sauce.
Veggie Boost: Add diced bell peppers along with the onions for a colorful, nutritious upgrade. The sweetness of the peppers beautifully complements the savory sauce.
Olive Variety: Experiment with different types of olives based on what you have on hand. Green olives will add a tangy kick, while Kalamata olives offer a rich depth.
Herb Infusion: Fresh herbs like thyme or cilantro can enhance your fricassee’s aroma and flavor. Stir in chopped herbs at the end for a fresh burst.
Spicy Kick: If you enjoy a little heat, add red pepper flakes or sliced jalapeños when sautéing the onions. It’ll elevate your fricassee with a zesty bite.
Creamy Addition: Stir in a splash of coconut milk or a dollop of sour cream at the end for a creamy texture. This twist will give your dish a luxurious feel.
Low-Carb Version: Omit the potatoes and replace them with cauliflower pieces for a hearty, low-carb alternative while still soaking up that delicious sauce.
Wine-Free Cooking: For a non-alcoholic version, substitute the wine with chicken broth or a splash of apple cider vinegar. Both options will keep the flavors vibrant.

With these variations, your Fricase de Pollo will always be an exciting and comforting meal to savor. And for more delicious ideas, check out our guide on budget-friendly meals or explore more Cuban recipes to continue your culinary adventure!

Storage Tips for Fricase de Pollo

Fridge: Store leftovers in an airtight container for up to 3 days. Allow the fricase to cool completely before sealing to maintain freshness.

Freezer: Freeze Fricase de Pollo for up to 3 months. Portion it into freezer-safe bags or containers, leaving some room for expansion during freezing.

Reheating: Thaw overnight in the fridge before reheating. To serve, gently reheat on the stove over low heat until the chicken is warmed through and the sauce is bubbling, preserving that comforting texture and flavor.

Note: While freezing is an option, keep in mind that potatoes may change texture after thawing. For best results, you might want to add fresh potatoes when reheating.

What to Serve with Cuban Fricase de Pollo

Indulging in Cuban Fricase de Pollo invites a delightful array of flavors, perfect for enhancing your mealtime experience.

Fluffy White Rice: A classic pairing, the rice soaks up the rich tomato sauce, making each bite a flavorful delight.
Crusty Bread: Ideal for sopping up every luscious drop of sauce, this bread adds a wonderful texture to your meal.
Fresh Green Salad: A light cucumber and tomato salad brings a refreshing crunch, balancing the hearty chicken beautifully.
Roasted Plantains: These sweet, caramelized treats echo the warmth of Cuban flavors, offering a delightful contrast with the savory dish.
Sautéed Green Beans: Tender green beans add a vibrant color and crispness, providing an enjoyable textural contrast alongside the softness of the fricassee.
Mango Salsa: A tropical twist, the sweetness of mango salsa brightens the dish, bringing a festive flair to your dinner table.

For a perfect accompaniment, refreshing tropical drinks such as a mojito or a simple limeade can elevate your beloved fricassee into a memorable feast!

Make Ahead Options

These Fricase de Pollo are ideal for busy weeknights and make meal prep a breeze! You can season and brown the chicken up to 24 hours in advance, then store it in the refrigerator to retain its moisture and flavor. Additionally, you can chop the potatoes, onions, and garlic the day before for quicker assembly. Just refrigerate these components separately to keep everything fresh. When you’re ready to cook, simply continue with the recipe from the deglazing step, adding the sautéed onion-garlic mixture to the browned chicken. This way, you’ll enjoy a delicious Fricase de Pollo with minimal effort, perfect for those hectic evenings without sacrificing quality!

Expert Tips for Fricase de Pollo

Choose Dark Meat: Opt for bone-in, skin-on thighs and drumsticks to ensure maximum flavor and moisture during cooking. They stay tender while braising.
Sauté the Sofrito: Don’t rush the sofrito stage; sauté the onions until translucent before adding garlic and tomato paste. This builds a flavorful base for your fricassee.
Deglaze with Purpose: When adding the white wine, scrape the pan to lift the flavorful bits. This step greatly enriches the depth of the Fricase de Pollo sauce.
Adjust Sauce Consistency: If your sauce seems too thick, gradually add an extra splash of water or broth. You want a luscious, coating sauce without it being too watery.
Perfect Potatoes: Cut the potatoes into uniform pieces for even cooking. This way, they’ll be tender at the same time as the chicken, creating a balanced dish.
Taste and Adjust: Don’t forget to taste before serving! Adjust salt, and don’t hesitate to add a bit of extra spices to match your flavor preference.

Fricase de Pollo Recipe FAQs

What type of chicken is best for Fricase de Pollo?
Absolutely! For the best flavor and tenderness, use bone-in, skin-on pieces, especially thighs and drumsticks. Dark meat stands up to the slow cooking process, resulting in juicy, flavorful chicken. If you want to use chicken breast, make sure it’s bone-in and skin-on to keep it moist.

How should I store leftover Fricase de Pollo?
After your delightful meal, store leftovers in an airtight container in the fridge for up to 3 days. Let the fricase cool completely before sealing to preserve its delicious flavors. If you’re planning to store it longer, simply pop it in the freezer!

Can I freeze Fricase de Pollo?
Definitely! You can freeze your Fricase de Pollo for up to 3 months. I recommend portioning it into freezer-safe bags or containers, leaving a little space for expansion. When you’re ready to enjoy it again, thaw overnight in the fridge before gently reheating on the stove over low heat.

What if my sauce is too thick?
Very! If your sauce turns out thicker than desired, don’t worry! Simply add a bit of water or chicken broth to loosen it. Start by adding a couple of tablespoons at a time, stirring until you achieve that perfect, luscious consistency that clings to the chicken and potatoes.

Are there any dietary considerations for Fricase de Pollo?
Of course! If you have dietary restrictions, feel free to adjust the recipe. For lower-carb options, skip the potatoes or substitute them with vegetables like zucchini. For nut allergies, there are no nuts in the recipe, but always check your ingredients to ensure safety, especially for pre-made items like olives.

How should I know if the chicken is cooked through?
To ensure that your chicken is safe to eat, use a meat thermometer to check the internal temperature, which should reach 165°F (74°C). Also, the meat will easily pull away from the bone when it’s fully cooked, and the potatoes should be fork-tender, giving that hearty texture you desire.