Growing up, fricase de pollo was on a regular weeknight dinner rotation. My dad was a Cuban chef and this is his recipe that was passed down to me. I have been eating this dish for nearly forty years and this recipe is perfect every single time. This chicken fricassee dish is a staple in Cuban cuisine and it is a entree dish for dinner.
What is fricase de pollo?
Fricasé de Pollo is a traditional Cuban chicken stew that’s hearty, flavorful, and deeply comforting. It’s made by braising chicken pieces (often bone-in for extra flavor) in a savory tomato-based sauce with garlic, onions, bell peppers, white wine, olives, potatoes, and spices. The chicken becomes tender as it simmers, soaking up all the rich, tangy, and slightly briny flavors from the sauce.
This dish has Spanish and French roots but through the process of colonization, it's now a beloved staple of Cuban home cooking. It’s typically served over white rice, allowing the delicious sauce to be fully enjoyed.
Why you'll love this Cuban fricase de pollo recipe
Here’s why people will love a traditional Cuban Fricasé de Pollo, broken down into bullet points:
- Ultimate comfort food – hearty, flavorful, and homey.
- Tender braised chicken simmered in a rich tomato-based sauce.
- Bold Cuban flavors from garlic, onions, peppers, olives, and potatoes.
- Savory with a touch of tang, perfectly balanced and satisfying.
- Family tradition – a nostalgic recipe that brings people together.
- Budget-friendly and wholesome, making it great for weeknights.
- Perfect for any occasion – from everyday dinners to special gatherings.
Ingredients Needed for this pollo en fricase
- Bone-in chicken (I use a combination of thighs and drumsticks)
- Sour Orange
- Tomato sauce
- Bell peppers
- Yellow onion
- Garlic
- Pimento stuffed olives
- White cooking wine
- Cumin
- Idaho potatoes
- Salt & Pepper
- Sazon con azafran
Instructions on how to make this Cuban pollo guisado
- Place your chickent thighs and drumsticks in a large bowl with the sour orange, garlic and onion. Mix and then cover, allow to marinate for atleast 2 hours.
- In a dutch oven over medium heat with vegetable oil, add the chicken in batches to brown the chicken.
- Once all the chicken has been browned, add it all back to the dutch oven. Add to the dutch oven the onions, garlic and sour orange it was marinated in.
- Add to the dutch oven, the green peppers, cooking wine, olives, water, spices and tomato sauce. Lower the heat to low and simmer for 1 hour.
- Peel and cut the potatoes into one inch chunks, add them to the stew at low heat. Cover and simmer until the potatoes are fork tender, about 30 minutes.
- Garnish with parsley or cilantro if desired, serve with rice and enjoy.
Variations and substitutions for a traditional Cuban style chicken fricassee
Here’s a helpful list of variations and substitutions for a traditional Cuban Fricasé de Pollo that can make the dish easier to adapt to what you have on hand or to fit dietary needs:
Protein Variations
- Chicken cuts: While bone-in chicken thighs and drumsticks are most traditional, you can use boneless chicken thighs or breasts for a quicker cook time.
- Sour Orange: Don't have sour oranges? You can use ⅔ orange juice and ⅓ lime juice.
- Other proteins: Swap chicken for turkey (great for leftovers), pork chunks, or even beef stew meat for a different twist.
Vegetable Variations
- Potatoes: Substitute with sweet potatoes, malanga, or yuca for a different starchy element.
- Bell peppers: Use any color—green for a more traditional flavor or red/yellow for sweetness.
- Add-ins: Carrots, peas or calabaza can be added for extra color and nutrition.
Flavor Boosters
- Wine: Traditional recipes use dry white wine, but you can substitute with chicken broth or a splash of beer if needed.
- Tomato base: Use fresh tomatoes, or even crushed tomatoes depending on what’s available.
Serving Variations
- Traditionally served with white rice, but you can also pair it with yellow rice, quinoa, or even mashed yuca.
Storage instructions for Cuban fricase de pollo
Refrigerator: Allow the fricase to cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezer: For longer storage, place cooled fricase in a freezer-safe container or heavy-duty bag and freeze for up to 3 months. For best results, freeze without the potatoes, as they can become grainy when reheated.
Reheating: Warm gently on the stovetop over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. If frozen, thaw overnight in the refrigerator before reheating.
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Cuban Chicken Fricassee
Ingredients
- 4 lbs of bone-in chicken
- 2 teaspoons of Salt
- ½ cup of sour orange juice
- 4 garlic cloves minced
- 1 large yellow onion peeled and sliced
- ¼ cup of vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 8 oz tomato sauce
- ½ cup pimento stuffed green olives
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 packet of Sazon con azafran
- 1 cup of dry cooking wine
- ½ cup of water
- 2 Idaho potatoes peeled and chopped
Instructions
- Place your chicken thighs and drumsticks in a large bowl with the sour orange, garlic salt and onion. Mix and then cover, allow to marinate for at least 2 hours.
- In a large dutch oven over medium heat with vegetable oil, add the chicken in batches to brown the chicken.
- Once all the chicken has been browned, add it all back to the dutch oven. Add to the dutch oven the onions, garlic and sour orange it was marinated in.
- Add the bell peppers, cooking wine, olives, water, spices and tomato sauce to the dutch oven. Mix to combine and cover. Lower the heat to low and simmer for 1 hour.
- Peel and cut the potatoes into one inch chunks, add them to the stew at low heat. Cover and simmer until the potatoes are fork tender, about 30 minutes.
- Garnish with parsley or cilantro if desired, serve with rice and enjoy.
Notes
Variations and substitutions for a traditional Cuban style chicken fricassee
Here’s a helpful list of variations and substitutions for a traditional Cuban Fricasé de Pollo that can make the dish easier to adapt to what you have on hand or to fit dietary needs:Protein Variations
-
- Chicken cuts: While bone-in chicken thighs and drumsticks are most traditional, you can use boneless chicken thighs or breasts for a quicker cook time.
- Sour Orange: Don't have sour oranges? You can use ⅔ orange juice and ⅓ lime juice.
-
- Other proteins: Swap chicken for turkey (great for leftovers), pork chunks, or even beef stew meat for a different twist.
Vegetable Variations
-
- Potatoes: Substitute with sweet potatoes, malanga, or yuca for a different starchy element.
-
- Bell peppers: Use any color—green for a more traditional flavor or red/yellow for sweetness.
-
- Add-ins: Carrots, peas or calabaza can be added for extra color and nutrition.
Flavor Boosters
-
- Wine: Traditional recipes use dry white wine, but you can substitute with chicken broth or a splash of beer if needed.
-
- Tomato base: Use fresh tomatoes, or even crushed tomatoes depending on what’s available.
Serving Variations
-
- Traditionally served with white rice, but you can also pair it with yellow rice, quinoa, or even mashed yuca.
Kathy says
Great