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.
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.
- 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!
- 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.
- Then the tomato sauce, seasonings, and chicken go back in the pan to simmer and finalize cooking the chicken.
- 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.
(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!
Cuban Chicken Fricassee (Fricase de Pollo)
Ingredients
- 8-10 chicken thighs (Bone-in, skinless) *See notes below
- 2 cups mojo marinade (store bought is fine)
- ¼ cup olive oil
- 1 teaspoon salt (divided)
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 4 garlic cloves (minced)
- ¾ cup dry white cooking wine
- 1 16 ounce can of tomato sauce
- 1 teaspoon dried oregano
- ¼ cup pimiento filled olives
- 2 packets sazon goya
- 2 small russet potatoes (Peeled and diced into 1" pieces)
- ½ teaspoon ground cumin
- ½ cup peas
- ¼ 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 ½ 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 just about 2 minutes.
- Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
- Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
- Stir in the peas right before serving.
Notes
Debra Amaro says
When are you supposed to add the chicken back in?
Coco and Ash says
When you add in the tomato sauce...sorry!
Meagan E says
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!
Coco and Ash says
Thank you so much Meagan! The Cuban recipes from my family are my favorites to share!!
Angelica Milanes says
Is it an entire 16 Oz of tomato sauce ? Seems like a lot so just wanna make sure
Coco and Ash says
Yes 🙂
Angelica Milanes says
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 says
Yay! Thank you for letting me know! 🙂
Marta says
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.
Coco and Ash says
Thank you so much Marta!
Raul says
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?
Coco and Ash says
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!
Raul says
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.
Ozzie Gomez says
Dead on recipe, only thing my Cuban family did that was not mentioned here is add a handful of raisins towards the end when you add the peas.
Coco and Ash says
Raisins are definitely traditional...I just don't like them lol. Thank you!!
Wela says
I just got on here to investigate the same question! I can’t wait to make this. It was my Abuela’s specialty!!!
Stephanie says
Hi! I was just wondering at what step we add the water?
Thanks! Can't wait to make it.
Coco and Ash says
When you add in the tomato sauce 🙂 I hope you like it!
Grandma GeeBee says
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!
SalsaT says
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.
Coco and Ash says
Thank you so much!
Sherwood says
Hi, what do I do with the leftover marinade? Toss it out or toss it into the stew? Thanks.
Coco and Ash says
I toss it. The stew will have enough flavor 🙂
Lisa says
How can I pin this? It is saying it is protected??
Coco and Ash says
Hi Lisa, You can hover over any image and click the "pin" button that pops up. If that doesn't work for you, here's a link! https://www.pinterest.com/pin/261982903311905534/
Ashley says
What's the best way to reheat?
Coco and Ash says
I just put it in a saucepan on low while stirring 🙂
James says
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 ?
Coco and Ash says
Hi there, I'm glad you liked it. And yes, a "simmer" is a very low slow boil. I hope that helps!
Maryangel says
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!!
Coco and Ash says
That's awesome!! Thank you for letting me know! 🙂
Jess says
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?
Coco and Ash says
Don’t even worry about it! You can leave it out and the dish will still be delicious 🙂
TK says
There is an organic one by "Loisa", I found it online.
Jennifer Rocha says
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?
Coco and Ash says
Sure! I just use a dry cooking wine for this recipe but that would work just fine 🙂
Jennifer Rocha says
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!
Coco and Ash says
Thank you Jennifer!
Andres Vila says
Very good recipe! Thank you for sharing.
Ana St-Hilaire says
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!!
Coco and Ash says
Awesome!! 🙂
Ory says
Great recipe and I prefer using capers with the olives and you can eliminate the peas, if you like.
Rachel says
Do you have adjustments for cooking in pressure cooker? When I lives in Fort Lauderdale and age this regularly, it was cooked in a pressure cooker. Yours is the first recipe I have found that looks like it would result in the same delicious dish, but I would love the pressure cooker version, if you know. I mostly ate in a restaurant, but my Cuban friend, who said it was just like her mom’s, said a pressure cooker was used. At the time, that seemed scary and dangerous, so I never got the recipe.
Coco and Ash says
I have never made it in the pressure cooker so I don't have the conversion. Sorry!! Let me know if you get to try the recipe though!!
Kay says
We loved this! Thank you for the keeper 🙌
Markus says
My God this looks delicious and I can’t wait to make it. To add to the craziness of 2020 I might even make this for Thanksgiving. “Surprise everyone! No turkey this year!” Quick question about the marinade. The recipe calls for 2 cups mojo marinade and you later suggest ‘Sazon “con culantro and achiote”’. In the photos it looks like you are pouring a green marinade from a bottle but doesn't the Sazon con Culanto... come in packets of powder?!? I’m confused. Are you suggesting mixing a packet of the powder with 2 cups of water to get to 2 cups mojo marinade? Thanks for sharing!
Coco and Ash says
Hi Markus, the sazon packets go in the pot when the chicken is cooking, not in the marinade. I hope that helps! The mojo marinade can just be a store bought mojo...nothing to do with the packets. 🙂
Markus says
Thank you. Next time I’ll read the entire recipe through before posting a question! And for the marinade it looks like I’ll go with Goyas “Mojo Criollo Marinade”. Mmmmmmmm. Can’t wait! Thanks again.
Ellie Schulmann says
Hi,
Can you make this in a crock pot? and would you be able to give directions?
Thank you,
Ellie
Coco and Ash says
Hi Ellie! I have never made this in the slow cooker so I can’t recommend that. Let me know if you try it!
Markus says
Really enjoyed this. Used chicken thighs and breast, doubled the peas since I wanted to get rid of what was left in my freezer and I tossed in a chopped carrot too. Especially enjoyed having the potatoes in there. Thanks for the recipe and responding to my questions so quickly! Will try the picadillo next.
Georgina Reynolds says
I made it and it’s one of the best recipes I’ve ever made, 5 plus stars. Can I make it again and freeze it?
Coco and Ash says
I have never frozen this meal so I can't say for certain...might be worth a try though!
Suzie says
I used boneless chicken thigh and it came out so tender and flavorful. Delicious recipe !
Nanette says
This recipe just become my favorite one! It's been a while since I wanted to make a fricase de pollo and finding your recipe was the best thing that could happened. It reminds me of my grandma's fricase de pollo; all the flavors, the tenderness of the meat...you really nailed it on the head! My boyfriend is a cubarrican like you and he loved your recipe. Thank you so much for sharing it!
Coco and Ash says
Thank you! So glad you both enjoyed it!!
K. G. says
Hi. LOOOVED this. Your ingredients list mention oregano but in the instructions I didn't see where to add the oregano but I did see pepper which was NOT in the ingredients list. I went with Oregano instead of the black pepper. It was amazing but wondering if I got that right?
Thank you.
Natalie says
Just wanna note, I made this two weeks ago and I'm still thinking about it today. My mom used to make this for us all the time when I was growing up and it quickly became one of my favorite homemade dishes. Now that I've moved away from Miami and my family, I crave the dishes my mom made more than ever. When I tested this fricase while it was simmering, and I always test it by mojando un pedazo de pan en la "salsita", as I used to call it lol, it nearly brought a tear to my eye. It tasted just the way my mom made it. Thank you so much for all your Cuban recipes. They really help me cope all the way out here in California.
Coco and Ash says
Thank you so much Natalie!!
Kaytherin Bridges says
Looks delicious! making tonight for my daughter’s birthday! I have wonderful frozen shrimp! Should I thaw in my colander for about 30 mins?
Coco and Ash says
Thank you! And Yes, I would thaw under tap water.
Sands says
I have no words that the above postive reviews havent said! 100% Awesome! Thanks for sharing <3
Stephanie says
Loved this recipe. I am glad I found it. I went a little easy on the seasonings but either way it came out so good. I called my family members to share it! Going to check out more of your recipes. Thank you!
Becky says
Is the 1/4 water correct? Should it be more?
Coco and Ash says
That’s correct! If that’s not enough to cover your chicken you can always add a little more. Just depends on your pot size 🙂
Rachel H Leder says
Hey there awesome lady! SO excited to try this recipe. If I need to double this, would the cook time change? Please forgive the rookie question. Also,
How long do you marinade the chicken for?
What tomato sauce do you recommend?
If you needed to take out the peas would you suggest anything else?
Thank you for sharing this! It's a treasure!
Coco and Ash says
Hello! Coming time will be the same, you may just have to cook the chicken in a couple batches so you don’t crowd the pan.
I marinade the chicken over night but at least 4 hours should be good.
And you can just omit the peas with no issue. Good luck!
Beck & Bulow says
The sheen from the sauce glaze looks so good. I will be trying them on my Tofu too.
TK says
How large is a "package of Sazon Goya"? The ingredients are not organic so I bought a different brand but it comes in a large spice jar, I'll need to measure it out.
restaurantthatdeliversnearme.website says
It is a good recipe. Thx
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Gina says
Very good recipe, good flavors. Happy with the ingredients, except.... my only complaint is that it is way too salty! Between the salt, tomato sauce and olives, it's too much. And I don't know if Sazon has any salt in it. I suggest cutting the salt in half and/or using low salt tomato sauce. I've made it with rice so hopefully that will lessen the excessive salt.
Rebecca says
Is the 1/4 cup of water correct? I made mine with 4 cups because the 1/4 was not enough for the chicken and it didn’t look like the picture. Once I added 4 cups that’s when it looked much better
Coco and Ash says
It’s definitely not 4 cups. It shouldn’t be soup but just enough to barely cover the chicken and cook it.
I’m glad you found a way to make it work for you though!
Sharon says
I made this in my crockpot and it came out great
Meg says
Wonderful dish! I've made many times "day of". Wondering if you've made it the day before serving and if you'd recommend? If so, do you just slow simmer to re-heat the next day? I'm cooking for a large crowd and wanting to prep as much beforehand as possible! Thank you!
Jessica Martinez says
This recipe was amazing. As working mom, I did not have time to marinate the chicken. I live in FL so I went to my local Publix and bought their rotisserie mojo chicken and used that instead. I browned it a bit more and then followed the recipe from there!
Cristina says
Delicious recipe, very authentic!
Thank you.