Cuban Fricase de Pollo (Chicken Fricassee) -

Cuban Fricase de Pollo (Chicken Fricassee)

Cuban comfort food in a rich, tomato base and a bold spice profile..

No ratings yet

Print Pin

Course: Main Course

Cuisine: Cuban

Keyword: Cuban comfort food, fricase de pollo, fricassee

Prep Time: 20

Cook Time: 1 5

Servings: people

Calories: 391kcal

Author: Candace Bourzac

Ingredients

2 tablespoons olive oil, divided
2 pounds chicken thighs; I use boneless
1 cup yellow onion, diced
1 pepper (bell or poblano)
3 cloves garlic, chopped or pressed
1 cup tomato sauce
4 cups chicken broth
2 tablespoons capers
2 large Russet potatoes, cubed
1 cup Spanish olives
2 teaspoons cumin
1 teaspoon Italian seasoning
1 teaspoon Sumac
1 teaspoon cloves

Instructions

In a large stock pot, heat 1 tablespoon of oil. Add 1 pound of chicken and cook until no pink remains. Remove from pan and set aside. Slowly add the second tablespoon of oil, if needed. Sometimes I will add to the pan what I am cooking and then slowly drizzle the oil over this so as to avoid any hot oil splatters. Cook the second pound of chicken until no pink remains. Remove from pan and set aside.
Add 1 tablespoon olive oil to the pot. Add the diced poblano and saute for 2 minutes before adding the 1 cup of diced onion. Saute for 2 minutes. Add the 3 cloves of pressed garlic. Scrape the bottom of the pan every so often to get the yummy bits of leftover chicken unstuck. This mixes in so nicely with the overall dish.
Now you are ready to add the 4 cups of broth, 1 cup of tomato sauce, 2 tablespoons of capers, the two cubed potatoes, the spices (2 teaspoons cumin, 1 teaspoon sumac, 1 teaspoon Italian seasoning, 1 teaspoon cloves), 1 cup of olives, and add the cooked chicken back into the pot. If you want, add 2-3 slices of lemon. Stir this until incorporated and bring to a boil. Boil for 5 minutes then reduce to low.
Cook on medium heat for about 40 minutes, or until the potatoes are soft. Serve hot and enjoy!

Notes

Store in an airtight container in the refrigerator for up to three days.
I do not recommend freezing this dish.
Can use bone-in or boneless chicken thighs. I don't recommend using chicken breast.
Use low-sodium broth to reduce the amount of sodium in this dish.

The nutritional information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutritional guidance.

Nutrition