Chicken Fricassee (Fricasé de Pollo)

éééI grew up cooking Cuban food and this is one of the first recipes I mastered when I was a teenager. This dish similar to Chicken Cacciatore and, it’s a very easy recipe to work with, almost foolproof. I even tackled Turkey Fricassee for one Thanksgiving! Growing up in Miami, a traditional turkey dinner wasn’t something I did until I was married to my very American husband.

I remembered thinking I had bitten off more than I could chew as I was cutting up the turkey, but it came out delicious. Mami tried to take the credit for the dish, since she’s the one who taught me, but I wouldn’t let her. It was my trophy turkey!


I usually use thighs and drumsticks because I find chicken breast to be too dry. Some also add raisins, and potatoes but my crew doesn’t like them.

Chicken Fricassee is usually served over white rice but you can also use brown rice. Make enough for leftovers because this recipe is even better the second day.

When my kids were little I would shred the chicken and mix with rice. The kids loved it!


Chicken Fricassee (Fricasé de Pollo)

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

Easy, flavorful Cuban chicken stew.


  • 1 1⁄2 pounds skinless chicken thighs
  • 1 1⁄2 pounds skinless chicken drumsticks
  • 1 medium yellow onion
  • 1⁄4 cup red bell pepper
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, pressed
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon cumin
  • 1 8oz can tomato sauce
  • 1⁄3 cup vino seco (cooking wine)
  • salt & pepper to taste
  • 3 tablespoons spanish olives
  • 1 lb potatoes, peeled and cut into chunks


Heat 1 tablespoon olive oil in a large skillet over medium-high heat. brown chicken pieces on both sides, 3 minutes or so per side. when this is done, transfer chicken to a platter, leaving extra chicken fat in the pan.

Add remaining tablespoon of oil to pan and saute onion, pepper, and garlic over medium heat until softened, about 5 minutes.

Add spices and cook one more minute.

Add tomato sauce, vino seco, and olives and stir to combine.

Add chicken to pan again and cover and simmer over medium-low heat for 15 minutes, turn over and add the potatoes, cook another 20 minutes.

Serve with rice.

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