Cuban Food/ Main Course/ Recipes

Cuban Chicken Fricassee (Fricase de Pollo)

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Cuban Chicken Fricassee (or fricase de pollo) is one of my favorite Cuban recipes! It’s dark meat chicken, and potatoes, simmered in a flavorful tomato based sauce.

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Growing up in a Cuban household (both of my parents were born in Cuba), I grew up eating Cuban Chicken Fricassee and I love being able to share it with my kids now too. Fun fact: my son is the world’s pickiest eater, and he eats this dish! I think it’s because the chicken is slow simmered and so tender (he normally hates meat) and the potatoes also soak up the flavor from the sauce making it a winner with the whole family!

How to make Cuban Chicken Fricassee:

  • Making this dish starts with marinating the chicken. This is a crucial step in this dish as you want the chicken to have plenty of flavor! I use a store-bought mojo to save on time for this recipe. (You can find it in the international aisle)

  • Next you’ll brown the chicken in small batches so you don’t crowd them in the pan. You are not cooking the chicken all the way through in this step but just getting a nice brown color on the outside.

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  • After browning the chicken, you’ll want to sauté the veggies. You can start to see how the flavor is just building in this dish with each step! Your kitchen will already be starting to smell AMAZING!

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  • After the sautéing the veggies, you’ll add in the white wine and scrape up all those flavor bits from the bottom of the pan.

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  • Then the tomato sauce, seasonings, and chicken go back in the pan to simmer and finalize cooking the chicken.

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  • The potatoes go in closer midway through the cooking time so they don’t turn to mush and the peas go in at the very end right before serving.

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(See full recipe below)

Can you make chicken fricassee in the slow cooker?

Sorry to say…but no. You will find some recipes for chicken fricassee made in the slow cooker, however the chicken becomes way too mushy and dry. The best way to make this dish is by building the flavors on the stove. I typically try to give you the easiest and fastest way to make a dish but you won’t regret taking the time to make this cuban chicken fricassee . It’s still not difficult or time consuming but It does take a little time spent at the stove.

What to serve with Cuban Chicken Fricassee?

We like to serve our chicken fricassee over white rice for a hearty meal. You could also serve this with some toasted cuban bread…my personal favorite for dipping in the sauce!

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Print Recipe
4.91 from 11 votes

Cuban Chicken Fricassee (Fricase de Pollo)

Cook Time1 hr
Course: dinner, Main Course
Cuisine: Cuban
Servings: 6 people
Author: Coco and Ash

Ingredients

  • 8-10 chicken thighs (Bone-in, skinless) *See notes below
  • 2 cups mojo marinade (store bought is fine)
  • 1/4 cup olive oil
  • 1 teaspoon salt (divided)
  • 1 medium yellow onion (diced)
  • 1 green bell pepper (diced)
  • 4 garlic cloves (minced)
  • 3/4 cup dry white cooking wine
  • 1 16 ounce can of tomato sauce
  • 1 teaspoon dried oregano


  • 1/4 cup pimiento filled olives
  • 2 packets sazon goya
  • 2 small russet potatoes (Peeled and diced into 1" pieces)
  • 1/2 teaspoon ground cumin
  • 1/2 cup peas
  • 1/4 cup water

Instructions

  • Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
  • Once marinated, remove chicken from marinade and pat dry. **See notes below
  • Sprinkle the chicken with 1/2 teaspoon of salt.
  • Heat the olive oil in a large pot, over high heat.
  • Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside. 
  • Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes. 
  • Add the wine to the pan and simmer with the veggies for 5 minutes.
  • Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
  • Simmer (covered) for 20 minutes, add potatoes, then simmer for another 25 minutes.
  • Add the peas right before serving.

Notes

*I use chicken thighs in this recipe because they are so tender but I also threw in a couple chicken breasts (cut in half). You can always add whatever combination of chicken meat you'd like...just know white meat will not be as moist as the dark meat) 
**Make sure to pat the chicken DRY before adding it to the oil. If you put them in wet, they will splatter like crazy and they will steam instead of browning. 
 
 

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37 Comments

  • Reply
    Debra Amaro
    July 8, 2019 at 8:51 pm

    When are you supposed to add the chicken back in?

    • Reply
      Coco and Ash
      July 8, 2019 at 8:56 pm

      When you add in the tomato sauce…sorry!

  • Reply
    Meagan E
    July 17, 2019 at 7:52 pm

    I usually never leave comments on good blogs because I guess o expect the food to be good if you’re posting it for the world but this is the third recipe of yours I have tried and this was amazing. My MIL is Cuban so I am versed in authentic Cuban food and you hit the nail on the head every time. Great recipe. Great job!

    • Reply
      Coco and Ash
      July 19, 2019 at 11:24 am

      Thank you so much Meagan! The Cuban recipes from my family are my favorites to share!!

    • Reply
      Angelica Milanes
      February 21, 2020 at 5:12 pm

      Is it an entire 16 Oz of tomato sauce ? Seems like a lot so just wanna make sure

      • Reply
        Coco and Ash
        February 21, 2020 at 5:25 pm

        Yes 🙂

        • Reply
          Angelica Milanes
          February 22, 2020 at 7:58 pm

          My husband loved this and literally ate the entire thing for dinner then lunch the next day. It’s very flavorful and delicious I’m not a fan of too much tomato sauce but it tasted wonderful thank you for this

          • Coco and Ash
            February 22, 2020 at 8:47 pm

            Yay! Thank you for letting me know! 🙂

    • Reply
      Marta
      July 20, 2020 at 9:32 am

      5 stars again. Whenever you want authentic Cuban I go to your recipes. Your arroz con pollo and picadillo and this one are the ones I have tried and they do not disappoint. You keep them as simple as possible without sacrificing taste. Most similar to my grandmother’s cooking which I miss very much. Thank you.

  • Reply
    Raul
    August 13, 2019 at 1:01 pm

    Being Cuban-born and loving to cook Cuban food, this is one of the best –if not the best– recipe for fricasé de pollo ever!! Only one tiny suggestion: when it comes to Sazón Goya, there are quite a few of them… Sazón Goya with achiote, Sazón Goya with saffron, Sazón Goya with ajo y tomate, plain Sazón Goya sin achiote, etc. I personally use Sazón Goya with saffron because it gives the fricasé a distinct and delightful flavour. Maybe you might want to tell your readers which Sazón Goya to use, based on your experience?

    • Reply
      Coco and Ash
      August 13, 2019 at 3:24 pm

      Thank you for your kind words!! And that’s a great point. I actually use the Sazon “con culantro and achiote” but the saffron one has worked well too!

      • Reply
        Raul
        August 13, 2019 at 5:22 pm

        Making the fricasé right now and the house smells like heaven! I tweaked your recipe a bit though. Browned the chicken in annatto oil instead of olive oil, used a combination of Artañán vino dorado and Pinot grigio Cavit, and instead pimento-filled olives, I used Goya’s alcaparrado. Also saw some of your other recipes, and I am wondering if we didn’t grow up in the same household :). It’s like reading my abuelita’s recipes.

  • Reply
    Stephanie
    August 18, 2019 at 6:55 pm

    Hi! I was just wondering at what step we add the water?

    Thanks! Can’t wait to make it.

    • Reply
      Coco and Ash
      August 18, 2019 at 7:45 pm

      When you add in the tomato sauce 🙂 I hope you like it!

  • Reply
    Grandma GeeBee
    April 6, 2020 at 8:27 pm

    Chicken Fricassee is one of my favorite Cuban dishes, I’ve made it before and this is the best recipe I’ve found. I made a couple of changes.. I added 2 carrots and 6 prunes instead of the peas. It’s just what we like. Love it! Thank you for sharing!

  • Reply
    SalsaT
    May 9, 2020 at 8:15 pm

    Fantastic. I had to add-lib due to missing some ingredients- for example I had to substitute chives and green onions for onions, leave out the olives, use jarred roasted red peppers instead of green peppers, a nice dry red wine blend in lieu of the dry white, and used fresh herbs. Added 3 potatoes and not 2…also added a little heat with a bit of chili infused olive oil. Was one of the best dishes that I’ve made. Rice as a side is a must.

  • Reply
    Sherwood
    May 11, 2020 at 2:45 pm

    Hi, what do I do with the leftover marinade? Toss it out or toss it into the stew? Thanks.

    • Reply
      Coco and Ash
      May 13, 2020 at 7:19 pm

      I toss it. The stew will have enough flavor 🙂

  • Reply
    Lisa
    June 17, 2020 at 8:47 am

    How can I pin this? It is saying it is protected??

  • Reply
    Ashley
    August 22, 2020 at 1:10 pm

    What’s the best way to reheat?

    • Reply
      Coco and Ash
      August 22, 2020 at 6:09 pm

      I just put it in a saucepan on low while stirring 🙂

  • Reply
    James
    August 26, 2020 at 8:55 am

    Hello! Big fan of your recipes. I tried making the chicken fricasse today. Came out pretty good but I managed to burn some of it. I think the problem was the lid I had on the pot didn’t have a vent hole? Could that have caused it? Also do you lower to low or medium when it simmers ?

    • Reply
      Coco and Ash
      August 26, 2020 at 10:58 am

      Hi there, I’m glad you liked it. And yes, a “simmer” is a very low slow boil. I hope that helps!

  • Reply
    Maryangel
    September 1, 2020 at 5:11 pm

    Omg thank you for this!! My husband is Cuban. So he’s been asking me for YEARS to make this for him….. first time trying this and it’s AMAZING! I can’t handle how yummy this was! Even my super picky 5 year old asked for seconds!!

    • Reply
      Coco and Ash
      September 1, 2020 at 6:38 pm

      That’s awesome!! Thank you for letting me know! 🙂

  • Reply
    Jess
    September 26, 2020 at 5:38 pm

    Hi! What can I exactly is in the sazón Goya? There are different flavors but all have MSG and I can’t eat that. What’s the serving size for a pouch so I can just add spices in that amount maybe?

    • Reply
      Coco and Ash
      September 26, 2020 at 10:00 pm

      Don’t even worry about it! You can leave it out and the dish will still be delicious 🙂

  • Reply
    Jennifer Rocha
    October 8, 2020 at 7:26 pm

    Hi! What kind of white cooking wine did you use? I use the rule of thumb, if I can’t drink it then I won’t use it for cooking. Would a sauvignon blanc work?

    • Reply
      Coco and Ash
      October 8, 2020 at 7:38 pm

      Sure! I just use a dry cooking wine for this recipe but that would work just fine 🙂

      • Reply
        Jennifer Rocha
        October 8, 2020 at 11:04 pm

        Que bueno! This dish has amazing flavor! The potatoes did not cook through, but it could be the size of my dutch oven. I will par boil next time because this recipe is a keeper! Thank you for the recipe and looking forward to trying some of your other delicious dishes!

  • Reply
    Andres Vila
    October 22, 2020 at 9:11 am

    Very good recipe! Thank you for sharing.

  • Reply
    Ana St-Hilaire
    October 22, 2020 at 11:18 am

    Thanks so much!! I’ve tried 3 other recipes and this one is by far the best!!! My Cuban husband and daughter loved it and already want me to make it again!!

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