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)
- 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 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
72 Comments
Debra Amaro
July 8, 2019 at 8:51 pmWhen are you supposed to add the chicken back in?
Coco and Ash
July 8, 2019 at 8:56 pmWhen you add in the tomato sauce…sorry!
Meagan E
July 17, 2019 at 7:52 pmI 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
July 19, 2019 at 11:24 amThank you so much Meagan! The Cuban recipes from my family are my favorites to share!!
Angelica Milanes
February 21, 2020 at 5:12 pmIs it an entire 16 Oz of tomato sauce ? Seems like a lot so just wanna make sure
Coco and Ash
February 21, 2020 at 5:25 pmYes 🙂
Angelica Milanes
February 22, 2020 at 7:58 pmMy 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 pmYay! Thank you for letting me know! 🙂
Marta
July 20, 2020 at 9:32 am5 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
July 21, 2020 at 9:07 amThank you so much Marta!
Raul
August 13, 2019 at 1:01 pmBeing 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
August 13, 2019 at 3:24 pmThank 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
August 13, 2019 at 5:22 pmMaking 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
May 10, 2021 at 4:24 pmDead 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
May 14, 2021 at 3:14 pmRaisins are definitely traditional…I just don’t like them lol. Thank you!!
Wela
May 21, 2022 at 5:21 pmI just got on here to investigate the same question! I can’t wait to make this. It was my Abuela’s specialty!!!
Stephanie
August 18, 2019 at 6:55 pmHi! I was just wondering at what step we add the water?
Thanks! Can’t wait to make it.
Coco and Ash
August 18, 2019 at 7:45 pmWhen you add in the tomato sauce 🙂 I hope you like it!
Grandma GeeBee
April 6, 2020 at 8:27 pmChicken 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
May 9, 2020 at 8:15 pmFantastic. 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
May 10, 2020 at 10:40 amThank you so much!
Sherwood
May 11, 2020 at 2:45 pmHi, what do I do with the leftover marinade? Toss it out or toss it into the stew? Thanks.
Coco and Ash
May 13, 2020 at 7:19 pmI toss it. The stew will have enough flavor 🙂
Lisa
June 17, 2020 at 8:47 amHow can I pin this? It is saying it is protected??
Coco and Ash
June 17, 2020 at 2:08 pmHi 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
August 22, 2020 at 1:10 pmWhat’s the best way to reheat?
Coco and Ash
August 22, 2020 at 6:09 pmI just put it in a saucepan on low while stirring 🙂
James
August 26, 2020 at 8:55 amHello! 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
August 26, 2020 at 10:58 amHi there, I’m glad you liked it. And yes, a “simmer” is a very low slow boil. I hope that helps!
Maryangel
September 1, 2020 at 5:11 pmOmg 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
September 1, 2020 at 6:38 pmThat’s awesome!! Thank you for letting me know! 🙂
Jess
September 26, 2020 at 5:38 pmHi! 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
September 26, 2020 at 10:00 pmDon’t even worry about it! You can leave it out and the dish will still be delicious 🙂
TK
February 6, 2022 at 3:49 pmThere is an organic one by “Loisa”, I found it online.
Jennifer Rocha
October 8, 2020 at 7:26 pmHi! 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
October 8, 2020 at 7:38 pmSure! I just use a dry cooking wine for this recipe but that would work just fine 🙂
Jennifer Rocha
October 8, 2020 at 11:04 pmQue 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
October 9, 2020 at 9:30 amThank you Jennifer!
Andres Vila
October 22, 2020 at 9:11 amVery good recipe! Thank you for sharing.
Ana St-Hilaire
October 22, 2020 at 11:18 amThanks 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
October 22, 2020 at 12:38 pmAwesome!! 🙂
Ory
October 28, 2020 at 9:26 amGreat recipe and I prefer using capers with the olives and you can eliminate the peas, if you like.
Rachel
November 1, 2020 at 12:02 pmDo 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
November 1, 2020 at 12:09 pmI 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
November 8, 2020 at 9:43 pmWe loved this! Thank you for the keeper 🙌
Markus
November 11, 2020 at 11:06 amMy 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
November 11, 2020 at 1:24 pmHi 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
November 11, 2020 at 4:09 pmThank 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
January 12, 2021 at 10:19 amHi,
Can you make this in a crock pot? and would you be able to give directions?
Thank you,
Ellie
Coco and Ash
January 12, 2021 at 3:04 pmHi Ellie! I have never made this in the slow cooker so I can’t recommend that. Let me know if you try it!
Markus
February 17, 2021 at 11:48 pmReally 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
March 9, 2021 at 5:48 pmI 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
March 10, 2021 at 1:08 pmI have never frozen this meal so I can’t say for certain…might be worth a try though!
Suzie
April 19, 2021 at 9:46 pmI used boneless chicken thigh and it came out so tender and flavorful. Delicious recipe !
Nanette
May 27, 2021 at 9:19 amThis 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
May 27, 2021 at 9:50 amThank you! So glad you both enjoyed it!!
17 Best Traditional Cuban Recipes (Popular Cuban Food) - IzzyCooking
July 15, 2021 at 9:44 am[…] Authentic Cuban Chicken Fricassee: Dark chicken meat and potatoes simmered in an incredibly delicious tomato based sauce. For the best result, marinade the chicken before cooking. […]
K. G.
August 10, 2021 at 10:48 pmHi. 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
September 16, 2021 at 11:52 amJust 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
September 16, 2021 at 12:04 pmThank you so much Natalie!!
Kaytherin Bridges
September 29, 2021 at 6:00 pmLooks 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
September 29, 2021 at 6:14 pmThank you! And Yes, I would thaw under tap water.
Sands
September 29, 2021 at 7:19 pmI have no words that the above postive reviews havent said! 100% Awesome! Thanks for sharing <3
Stephanie
September 30, 2021 at 2:09 pmLoved 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
October 18, 2021 at 7:31 pmIs the 1/4 water correct? Should it be more?
Coco and Ash
October 18, 2021 at 7:39 pmThat’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
November 6, 2021 at 2:09 amHey 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
November 6, 2021 at 11:46 amHello! 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
December 21, 2021 at 12:25 pmThe sheen from the sauce glaze looks so good. I will be trying them on my Tofu too.
TK
February 6, 2022 at 3:48 pmHow 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
July 2, 2022 at 1:09 pmIt is a good recipe. Thx
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25 Traditional Cuban Foods You Can Enjoy in the Comfort of Your Home - Cuba Travel Services
September 26, 2022 at 4:34 pm[…] Get the recipe here […]