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Fricasse de Pollo

A traditional Cuban chicken stew simmered in a savory citrus and wine sauce with tender potatoes and olives. It is a hearty and aromatic classic full of rich flavor.

65 minMediumServes 4520 cal/serving

CubanDinnerStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

  • 3 lbs bone-in chicken thighs
  • 1/4 cup sour orange juice
  • 6 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 cup tomato sauce
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 lb Yukon Gold potatoes, peeled, cubed
  • 1/2 cup pimiento-stuffed green olives, halved
  • 1 bay leaf

Instructions

  1. 1

    Marinate 3 lbs bone-in chicken thighs with 1/4 cup sour orange juice, half of the 6 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, and 1 tsp salt for at least 30 minutes.

  2. 2

    Heat 2 tbsp olive oil in a Dutch oven over medium heat. Brown bone-in chicken thighs on both sides for 8 minutes total, then remove chicken and set aside.

  3. 3

    Add 1 diced yellow onion, 1 diced green bell pepper, and remaining garlic cloves to the pot; cook for 5 minutes until soft.

  4. 4

    Stir in 1 cup tomato sauce, 1/2 cup dry white wine, 1 cup chicken broth, 1 bay leaf, and 1/2 cup halved pimiento-stuffed green olives, scraping up browned bits from the bottom.

  5. 5

    Return bone-in chicken thighs to the pot, add 1 lb peeled, cubed Yukon Gold potatoes, cover, and simmer over low heat for 30 minutes.

  6. 6

    Check that chicken reaches an internal temperature of 165°F and potatoes are fork-tender before serving.

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Questions

What is Fricasse de Pollo?

A traditional Cuban chicken stew simmered in a savory citrus and wine sauce with tender potatoes and olives. It is a hearty and aromatic classic full of rich flavor. This reference files it under Cuban dinner: made on the stovetop, rated medium and about 65 minutes start to finish.

What internal temperature should Fricasse de Pollo reach?

For Fricasse de Pollo, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

How long should Fricasse de Pollo marinate?

Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of white wine in Fricasse de Pollo?

The entry for Fricasse de Pollo calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use chicken breasts instead of chicken thighs in Fricasse de Pollo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Fricasse de Pollo uses 3 lbs bone-in chicken thighs.

Is Fricasse de Pollo gluten-free?

Yes. As written, nothing in the ingredient list for Fricasse de Pollo is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How long does Fricasse de Pollo keep?

Refrigerate what is left of Fricasse de Pollo within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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