Fricassee De Pollo (Cuban-Style Chicken Fricassee) Recipe

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Fricassee De Pollo Recipe :-The recipe for Fricassee de Pollo, also known as Chicken Fricassee or Fricassee   Pollo, is a chicken stew prepared in the Cuban style. It is prepared with onions, garlic, red peppers, potatoes, green olives with pimentos, and is cooked in a sauce that is founded on tomatoes and spices.

Fricassee De Pollo Recipe


  • 2 ½ pounds (about ten) chicken legs, skinless and boneless
  • ½ cup of olive oil
  • 1 sliced onion 1 diced red pepper 1 tablespoon of minced garlic
  • 1 and a half pounds of baby potatoes
  • 5 ounces of green olives with pimento, sliced
  • 1 bay leaf and ½ teaspoon of oregano flakes
  • 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of ground turmeric
  • 8 tablespoons of tomato sauce
  • ¼ cup chicken broth ½ teaspoon of salt and black pepper




  • There is no need to be fussy about removing excess fat from the thighs; all that is required is a small amount of fat from the sides. Season the chicken with salt and pepper.
  • To prepare the chicken, bring a big pot to a medium-high heat and sear it in batches for approximately four minutes on each side, with two minutes spent on the other side. In the event that the pan is not large enough, you might have to complete this task in batches. Put the chicken on a plate and set it aside because it is not yet completely cooked.
  • After bringing the heat down to medium, add the peppers and onions. Cook for around four to five minutes, or until the vegetables have become tender.
  • Cook the garlic for one to two minutes, or until it becomes aromatic.
  • Include the green olives, potatoes, all of the spices, tomato sauce, and broth in the dish. Assume a boiling point. Turn the heat down to a simmer and continue cooking with the lid on for around fifteen minutes.
  • Pour the chicken and any juices into the pot. Cover and continue cooking for around thirty minutes, tossing the potatoes regularly, until they reach the desired level of doneness.
  • Season with salt to taste. Happy Consumption! a Beckie


How to make Cuban Chicken Fricassee:

  • An initial step in the preparation of this dish is to marinate the chicken. Because you want the chicken to have a whole lot of taste, this is an important stage in the preparation of this dish. As a time-saving measure, I make use of a mojo that I purchased from the store.
  • Following that, you will brown the chicken in short batches so that you do not overcrowd the pan with the chicken. At this stage, you are not cooking the chicken all the way through; rather, you are merely achieving a good brown color on the exterior of the bird.
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  • You will want to sauté the vegetables after you have finished browning the chicken. As you progress through the steps of preparing this dish, you will notice that the flavor is gradually taking shape. It will not be long before your kitchen begins to smell absolutely amazing.
  • Cuban chicken fricassee, chicken fricassee, fricassee de pollo, chicken fricassee from Cuba, Cuban dish, Cuban cuisine, coco and ash
    When you have finished sautéing the vegetables, you will then pour in the white wine and scrape the bottom of the pan to remove all of the flavor bits that have accumulated there.
  • After that, the chicken, tomato sauce, and seasonings are placed back into the pan to continue cooking at a low simmer and to complete the cooking process.
  • Cuban chicken fricassee, chicken fricassee, fricassee de pollo, chicken fricassee from Cuba, Cuban dish, Cuban cuisine, coco and ash
    To prevent the potatoes from becoming mushy, they are added closer to the middle of the cooking time, and the peas are added at the very end, just before the dish is brought to the table.



What Kind Of Potatoes Work With Chicken Fricassee?

  • The fact that Yukon golds maintain their shape makes them an excellent choice for stews.
  • A chicken stew can also be made with russet potatoes, but if they are cooked for an excessive amount of time, they have a tendency to fall apart.
  • The fricassee stew will become more thick with the addition of ruffles. Because they absorb the liquid and then release starch, the sauce would require a little bit more liquid than it already has.




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