Comforting Fricase de Pollo for a Cozy Weeknight Dinner

Enjoy the warmth of Fricase de Pollo, a traditional Cuban Chicken Fricassee that transforms weeknight dinners into heartfelt feasts.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4 servings

Course: Lunch

Cuisine: Cuban

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2-2½ pounds bone-in, skin-on drumsticks and thighs essential for flavor and moisture
1½ teaspoons salt divided

For the Seasoning

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

For Cooking

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

For the Sauce

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

For the Heartiness

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

For Garnish

chopped parsley optional; adds freshness

Equipment

deep sauté pan

Method

Step-by-Step Instructions

Begin by patting your chicken pieces dry with paper towels, sprinkling with salt, cumin, oregano, and pepper to coat evenly.
In a deep sauté pan, heat olive oil over medium heat. Sear the chicken for 8–10 minutes until golden brown, turning halfway. Remove and set aside.
In the same pan, add diced onion and sauté for 2 minutes until translucent. Add minced garlic and tomato paste, cooking for another minute.
Pour in the wine, using a wooden spoon to scrape browned bits from the pan. Simmer for 1-2 minutes until mostly evaporated.
Stir in tomato sauce, water, and bay leaf. Return chicken to the pan, cover, and let simmer for 15 minutes.
After 15 minutes, stir in potatoes and olives. Cover and continue to simmer for an additional 15–20 minutes, ensuring chicken is cooked through.
Once fully cooked, remove bay leaf, adjust seasoning, and garnish with parsley if desired. Serve with rice or crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 3mg

Notes

For best results, choose dark meat chicken and ensure uniform potato sizes for even cooking.

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