Fricase De Pollo Chicken Fricassee
Transport your taste buds to the heart of Latin cuisine with this Fricase de Pollo Chicken Fricassee—a rich, savory stew brimming with bold flavors and comforting textures. This traditional Cuban-inspired dish features tender bone-in chicken simmered to perfection in a vibrant tomato-based sauce infused with garlic, onions, bell peppers, and aromatic spices like smoked paprika and cumin. The addition of potatoes, green olives, and capers adds hearty depth and briny complexity, making each bite a journey of flavor. Served with fresh cilantro and paired with fluffy white rice or crusty bread, this one-pot wonder is the epitome of wholesome, easy-to-make comfort food. Perfect for a family dinner or a cozy gathering, Fricase de Pollo is a must-try for lovers of hearty stews and global flavors.
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Recipe Information
Ingredients
- 4 lbs bone-in chicken thighs and drumsticks
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced (any color)
- 4 garlic cloves, minced
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 cup dry white wine
- 3 medium potatoes, peeled and cubed
- 1 bay leaf
- 2 tsp fresh oregano, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup pimento-stuffed green olives
- 1 tbsp capers (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Rinse the chicken pieces and pat them dry with paper towels. Rub the chicken with lime juice and season with salt and black pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the chicken pieces for about 3-4 minutes per side until browned. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the diced onion and bell pepper. Sauté for 4-5 minutes until softened, then add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato sauce, chicken broth, and dry white wine. Add the bay leaf, oregano, cumin, and smoked paprika. Mix well to combine.
Return the chicken to the pot and bring the mixture to a gentle simmer. Cover and cook for 20 minutes over low heat.
Add the cubed potatoes to the pot, ensuring they are submerged in the liquid. Cover and cook for another 30-35 minutes, or until the potatoes are tender and the chicken is fully cooked.
Stir in the green olives and capers (if using). Cook for an additional 5 minutes.
Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
Remove the bay leaf before serving. Garnish with fresh chopped cilantro and serve the fricassee hot with white rice or crusty bread.
Nutrition Facts
Calories |
5426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.1 g | 473% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 9127 mg | 397% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 24.8 g | ||
| Protein | 352.3 g | 705% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 636 mg | 49% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 7387 mg | 157% | |
*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.
