Authentic Fricase de Pollo: Your Guide to a Flavorful Cuban Chicken Stew
Welcome to the heart of Cuban comfort food! This incredible Fricase de Pollo recipe features succulent, bone-in chicken legs slowly simmered in a rich, aromatic tomato sauce infused with traditional Cuban spices. Cooked until the meat is truly falling off the bone and practically melting in your mouth, this is a foolproof Cuban chicken stew that promises deep, comforting flavors.
Prepare to transport your taste buds straight to the streets of Havana with this classic dish. Serve it simply with fluffy white rice and a side of sweet fried plantains (plátanos maduros) for an authentic and unforgettable Cuban meal that will satisfy everyone at your table.
What is Fricase de Pollo?
Fricase de Pollo, or Cuban Chicken Fricassee, is a beloved and iconic dish in Cuban cuisine. It’s essentially a hearty chicken stew, known for its tender chicken and a flavorful sauce (often referred to as ‘sofrito’ base) made with tomatoes, onions, peppers, garlic, and a medley of warm spices. The unique tangy sweetness comes from the combination of citrus (typically sour orange or a mix of orange and lime) and a touch of dry white wine, which sets it apart from other chicken stews. This slow-cooked meal allows all the flavors to meld beautifully, creating a deeply satisfying experience.
A Taste of Home: My Cuban Fricase de Pollo Story
For me, Fricase de Pollo isn’t just a recipe; it’s a staple from my childhood, deeply intertwined with memories of my grandmother. Growing up, her kitchen was the heart of our home, and the aroma of this stew simmering on the stove was an unmistakable sign of a special gathering. She made it often, and I was always her first call because she knew it was one of my absolute favorites. Each spoonful transported me to a place of warmth, family, and tradition.
This recipe is her legacy, refined through generations, and I’m thrilled to share this authentic taste of Cuba with you. If you love this, you’ll definitely want to explore more of my cherished Cuban recipes, like this savory picadillo, the comforting chicharos Cubanos (Cuban split pea soup), and the soul-warming Cuban chicken noodle soup.
WHY YOU’LL LOVE THIS AUTHENTIC CUBAN CHICKEN STEW
- Unbelievably Tender Chicken: The slow simmering process ensures the bone-in chicken cooks to perfection, literally falling off the bone and almost melting in your mouth with every bite. It’s the kind of tenderness that makes a stew truly exceptional.
- Rich, Authentic, and Flavorful: This isn’t just any chicken stew. It’s a symphony of authentic Cuban flavors, thanks to the careful layering of traditional spices, fresh aromatics, and the bright notes of citrus. Every spoonful is a delicious journey.
- Hearty & Comforting: Packed with wholesome ingredients like tender potatoes and sweet carrots, this Fricase de Pollo is incredibly satisfying and nutritious. It’s the ultimate comfort food, perfect for a cozy family dinner on a chilly evening or any time you crave a meal that feels like a warm hug.
- Simple & Straightforward: While the flavors are complex, the cooking process is surprisingly simple, making it accessible for home cooks of all skill levels. It’s a fail-proof recipe that yields impressive results every time.
SHOULD I USE SKIN-ON OR SKINLESS CHICKEN?
For this traditional Fricase de Pollo, I personally prefer using skinless, bone-in chicken legs (drumsticks and thighs are excellent choices). Removing the skin reduces some of the fat content, resulting in a lighter yet equally flavorful stew. Plus, it makes the browning step a bit simpler without having to worry about crisping the skin perfectly when it will eventually soften in the stew.
However, if you’re a fan of skin-on chicken, you absolutely can use it! The key is to ensure you crisp up the skin really well during the initial browning process. This not only adds a beautiful golden color but also renders out some of the fat and develops a deeper flavor. If you choose skin-on, just be mindful that the fat from the skin will enrich the sauce even further. No matter your preference, bone-in chicken is highly recommended as the bones add tremendous flavor to the stew as it simmers.
EXPERT TIPS FOR THE PERFECT FRICASE DE POLLO
- Chicken Cuts: While bone-in chicken legs (thighs and drumsticks) are ideal for their flavor and tender texture in stew, you can certainly adapt. If using boneless, skinless chicken breasts, cut the meat into bite-sized pieces to ensure even cooking and prevent it from drying out. Cook them for only about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) – no longer – to keep them juicy.
- Boost Your Veggies: This stew is already hearty, but feel free to incorporate more vegetables for added nutrition and flavor. Spinach, mushrooms, and corn are excellent additions. Stir in delicate greens like spinach towards the end of cooking, while heartier vegetables like mushrooms or corn can be added alongside the potatoes and carrots.
- Potato Alternatives: Not a fan of traditional potatoes? Sweet potatoes make a fantastic substitute, adding a lovely sweetness and a different nutritional profile to the stew. Just be aware they might cook a bit faster, so add them slightly later if you prefer them firmer. Yuca (cassava) is another authentic Cuban root vegetable that can be used for a more traditional twist.
- Wine Substitute: The dry white wine adds a subtle acidity and depth of flavor, but if you don’t have any on hand or prefer to omit alcohol, simply replace it with an equal amount of chicken broth or even water with a splash of white vinegar or a squeeze of lime juice for that touch of brightness.
- Marination is Key: While 30 minutes is good, for an even deeper flavor, try marinating the chicken for at least an hour, or even overnight in the refrigerator. The citrus and spices really penetrate the meat, making it incredibly tender and flavorful.
- Don’t Rush Browning: Take your time to properly brown the chicken on all sides. This step is crucial for building flavor and creating a rich base for your stew. Don’t overcrowd the pan; cook in batches if necessary.
- Adjust Liquid Consistency: The sauce should be rich and flavorful, but not overly thick or thin. If it becomes too thick during simmering, add a little more water or chicken broth, a quarter cup at a time, until it reaches your desired consistency.
- Taste and Adjust: Always taste your stew before serving. Adjust salt, pepper, or other spices as needed. Sometimes a tiny bit more citrus juice or a pinch of sugar can balance the flavors perfectly.
STORAGE AND MAKE-AHEAD TIPS
Fricase de Pollo is one of those dishes that often tastes even better the next day as the flavors continue to meld. If you have any delicious leftovers, allow them to cool completely at room temperature before transferring them to an airtight container. Refrigerate for up to 4 days. To reheat, simply warm it gently in the microwave or on the stovetop over medium-low heat until it’s heated through. You might need to add a splash of water or broth to loosen the sauce if it has thickened too much.
This stew also freezes beautifully! Once completely cooled, transfer portions into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes Fricase de Pollo an excellent make-ahead meal for busy weeknights.
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Fricase de Pollo (Cuban Chicken Stew)
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Ingredients
- 3 lbs bone-in chicken legs , skin off (a mix of drumsticks and thighs is great)
- 3 oranges, for fresh juice
- 2 limes, for fresh juice
- 1 teaspoon dried oregano, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons Sazon, divided (or paprika for color)
- 1/2 tsp ground cumin
- 2 medium sized peeled potatoes, cut into 1-inch chunks
- ¾ cup sliced carrots
- 1 medium onion, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 3 garlic cloves, finely minced
- 1 tablespoon dry white wine, (or chicken broth with a splash of vinegar)
- 8 ounces tomato sauce
- 1/2 cup green Spanish olives, pitted
- 3 cups water or chicken broth, or more if needed for desired sauce consistency
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
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Prepare the Chicken: Season the bone-in chicken legs generously on both sides with salt, 1 teaspoon of Sazon, 1 teaspoon of garlic powder, ½ teaspoon of cumin, and 1 teaspoon of onion powder. Ensure the spices are evenly distributed over each piece of chicken.
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Marinate the Chicken: Squeeze the fresh juice from the oranges and limes directly over the seasoned chicken. Use your hands to mix everything well, ensuring each piece of chicken is coated in the citrus and spices. Let the chicken marinate for at least 30 minutes at room temperature. For even deeper flavor, you can cover and refrigerate it for up to an hour, or even overnight.
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Brown the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the chicken pieces to the skillet in a single layer, making sure not to overcrowd the pan. Cook for about 2 minutes on each side until beautifully golden brown. This step is crucial for developing rich flavor. Once browned, remove the chicken from the skillet and set it aside. Discard any remaining marinade liquid.
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Sauté the Aromatics: If needed, add a touch more olive oil to the skillet. Add the finely diced onions and bell peppers (green and red) and cook for about 2-3 minutes, stirring occasionally, until they start to soften and become fragrant.
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Build the Flavor Base: Stir in the minced garlic and cook for just 20-30 seconds until fragrant, being careful not to burn it. Immediately add the tomato sauce, the remaining oregano, onion powder, garlic powder, and Sazon (if using). Pour in the dry white wine and use a wooden spoon to deglaze the bottom of the skillet, scraping up any browned bits that add immense flavor. Simmer this sauce for 1-2 minutes, allowing the flavors to meld.
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Simmer the Stew (Part 1): Return the browned chicken pieces to the skillet. Add the pitted green olives and pour in 3 cups of water or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir occasionally to prevent anything from sticking to the bottom of the skillet and ensure even cooking.
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Add Vegetables and Finish Simmering (Part 2): After the first 30 minutes, stir in the chopped potatoes and carrots. Continue to cook for another 30 minutes, covered, stirring occasionally. The potatoes and carrots should become fork-tender, and the chicken will be incredibly tender, practically falling off the bone. If the sauce starts to thicken too much for your liking, add a little more water or broth, a quarter cup at a time, until it reaches your desired consistency.
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Final Seasoning and Serve: Taste the Fricase de Pollo and adjust the seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh cilantro or parsley if desired. Enjoy this hearty and flavorful Cuban chicken stew!
Notes
Frequently Asked Questions (FAQ)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions About Fricase de Pollo
- Can I use boneless chicken? Yes, you can use boneless chicken (thighs or breasts). If using breasts, cut them into chunks and reduce the final simmering time to prevent them from drying out, cooking until they reach an internal temperature of 165°F (74°C).
- What kind of olives should I use? Green Spanish olives (manzanilla) are traditional and add a briny, salty pop of flavor. Pimento-stuffed olives are also commonly used.
- Is Sazon seasoning essential? Sazon is a popular Latin American seasoning that adds both color and savory flavor. While traditional, if you don’t have it, you can substitute with a mix of ground annatto or paprika for color, a pinch of cumin, garlic powder, and onion powder to replicate some of its depth.
- What should I serve with Fricase de Pollo? The most traditional accompaniments are white rice and fried plantains (maduros). Other great options include black beans, a simple green salad, or crusty bread for soaking up the delicious sauce.
- How can I make the sauce thicker? If your sauce isn’t as thick as you’d like, you can either simmer it uncovered for a few extra minutes at the end of cooking to allow some liquid to evaporate, or mix a tablespoon of cornstarch with two tablespoons of cold water, then stir this slurry into the simmering stew until thickened.
Additional Info
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