Chicken Fricassee Cuban Style
Transport your taste buds to the heart of the Caribbean with this comforting and flavorful Cuban-Style Chicken Fricassee! This one-pot dish features tender bone-in chicken simmered alongside hearty potatoes in a rich, savory tomato-based sauce infused with the bold flavors of garlic, cumin, and oregano. Sweet raisins and briny green olives add a delightful touch of complexity, while a splash of white wine elevates the sauce with a subtle aromatic note. Perfectly paired with fluffy white rice, this traditional Cuban recipe brings warmth and vibrancy to your dinner table, making it a standout choice for family meals or special gatherings. Simple to prepare yet irresistibly satisfying, this Chicken Fricassee will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 2.5 lbs Bone-in chicken thighs and drumsticks
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 4 Garlic cloves, minced
- 2 tbsp Tomato paste
- 8 oz Tomato sauce
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 2 Bay leaves
- 1 tsp Cumin
- 1 tsp Oregano
- 3 medium Potatoes, peeled and quartered
- 1 cup Pitted green olives
- 0.5 cup Raisins (optional)
- 2 tbsp Chopped cilantro (for garnish)
- Cooked white rice (for serving)
Instructions
Season the chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the chicken in batches until golden on both sides, about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.
Stir in the tomato paste and cook for 1 minute to caramelize. Then add the tomato sauce, white wine, and chicken broth, scraping the bottom of the pot to release any browned bits.
Return the chicken to the pot and add the bay leaves, cumin, oregano, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Add the potato quarters to the pot, making sure they are partially submerged in the liquid.
Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
Stir in the green olives and raisins (if using). Cook for an additional 5 minutes to heat through.
Remove from heat, discard the bay leaves, and adjust seasoning if needed.
Serve the Chicken Fricassee over cooked white rice and garnish with chopped cilantro.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
