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Fricase de Pollo

A classic Cuban chicken stew cooked in a tomato and wine sauce with tender potatoes, olives, and raisins.

65 minMediumServes 4480 cal/serving

CubanDinnerStovetopStandardHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeCorn-Free

Ingredients

  • 3 lbs chicken thighs, trimmed
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 cup tomato sauce
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 lb Yukon Gold potatoes, cubed
  • 1/4 cup green olives, sliced
  • 2 tbsp raisins
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp dried oregano

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.

  2. 2

    Season 3 lbs trimmed chicken thighs with salt and pepper, then sear in the pot for 4 minutes per side until browned, then set aside.

  3. 3

    Add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves to the pot and cook for 5 minutes until softened.

  4. 4

    Stir in 1 cup tomato sauce, 1/2 cup dry white wine, 1 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf.

  5. 5

    Return chicken thighs to the pot, cover, and simmer over low heat for 20 minutes.

  6. 6

    Stir in 1 lb cubed Yukon Gold potatoes, 1/4 cup sliced green olives, and 2 tbsp raisins, then cover and cook for 15 minutes until Yukon Gold potatoes are tender and chicken thighs reaches an internal temperature of 165°F.

  7. 7

    Remove bay leaf before serving.

Questions

How long does Fricase de Pollo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Fricase de Pollo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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