Best 3 Cuban Fricase De Pollo Recipes

Embark on a culinary journey to the heart of Cuban cuisine with Fricasé de Pollo, a delectable dish that tantalizes taste buds with its vibrant flavors and rich history. This beloved stew, often served during special occasions and family gatherings, is a testament to the culinary artistry of the Cuban people. Originating in the countryside, Fricasé de Pollo has become a national treasure, cherished for its comforting warmth and explosion of flavors.

Our curated collection of Fricasé de Pollo recipes offers a diverse range of culinary experiences, catering to different preferences and skill levels. Dive into the traditional version, where tender chicken pieces are lovingly stewed in a flavorful broth infused with aromatic spices, vegetables, and herbs. Discover variations that incorporate unique ingredients, such as tangy tomatoes, sweet bell peppers, earthy mushrooms, and creamy coconut milk, adding layers of complexity to the dish.

Whether you're a seasoned chef seeking to recreate the authentic flavors of Cuba or a home cook looking for a hearty and flavorful meal, our Fricasé de Pollo recipes provide a culinary adventure that will transport your taste buds to the vibrant streets of Havana. So, gather your ingredients, prepare your taste buds, and let's embark on this delectable journey together.

Let's cook with our recipes!

FRICASé DE POLLO

Fricasé de Pollo image

The chicken and potatoes in this Cuban stew become fall-apart tender from simmering in a tomato sauce studded with salty, briny green olives. Some versions of this dish call for marinating the chicken in the juice of naranja agria or sour oranges before cooking. In my take, I add orange and lime juices right into the sauce to cut back on time and to flavor the tomato broth.

Provided by Gabriela Rodiles

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
3 pounds bone-in, skin-on chicken thighs and drumsticks, patted completely dry
Kosher salt and freshly ground black pepper
1 medium yellow onion, medium diced
1 green bell pepper, medium diced
3 cloves garlic, minced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
One 8-ounce can tomato sauce
2 limes, juiced (about 1/4 cup)
1 navel orange, juiced (about 1/4 cup)
1/3 cup pimiento-stuffed olives
2 large russet potatoes, peeled and cut into 1-inch chunks
1 bay leaf
Cooked white rice, for serving

Steps:

Heat the olive oil in a medium heavy bottomed pot or Dutch oven over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and a few cracks of pepper. Add the chicken skin-side down and cook in two batches until golden brown and crispy and the skin releases easily from the skillet, 5 to 8 minutes. Flip the chicken over and cook 3 minutes. Remove to a plate, leaving the fat in the pot.
Add the onion, bell pepper, 1 teaspoon salt and a few cracks of pepper and cook, stirring occasionally and scraping the bottom of the pot with a wooden, until the onions soften, about 5 minutes. Stir in the garlic and Sazón seasoning and cook until fragrant, about 30 seconds. Add the vino seco and scrape up any browned bits with the wooden spoon to deglaze the pot.
Stir in the tomato sauce, lime and orange juices, olives, potatoes and bay leaf. Nestle the chicken in the liquid and bring to a boil, 1 to 2 minutes. Cover the pan and simmer over low heat until the chicken is almost covered with the liquid, 15 minutes. Stir, pushing the chicken further into the liquid and simmer another 15 minutes. Remove the lid and cook uncovered until the liquid has reduced slightly and the potatoes are fork tender, 20 to 25 minutes. Discard the bay leaf and serve over white rice if desired.

FRICASE DE POLLO ( CHICKEN FRICASSEE )

Fricase De Pollo ( Chicken Fricassee ) image

Make and share this Fricase De Pollo ( Chicken Fricassee ) recipe from Food.com.

Provided by cocinera

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs broiler-fryer chickens, cut in pieces
6 garlic cloves, cut up
1/2 cup orange juice (or mix half-half lime and orange)
1 large onion (sliced)
1 large bell pepper (sliced)
12 ounces tomato sauce
salt & freshly ground black pepper
1/4 cup vegetable oil
1/4 cup pimento-stuffed green olives
1 teaspoon capers
1 cup dry sherry (be sure to use only sherry that you would drink as so-called cooking sherries are loaded with salt)
1 lb potato, peeled and quartered
1/2 cup raisins (optional)

Steps:

Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
Heat oil and brown chicken.
Add onion, pepper and citrus from the marinade.
Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
Add water to cover the chicken.
Add the potato pieces in the last 20 minutes of cooking.
Wonderful over fluffy or steamed white rice.

Nutrition Facts : Calories 1504.8, Fat 82.5, SaturatedFat 21.4, Cholesterol 340.5, Sodium 813, Carbohydrate 44.6, Fiber 5.2, Sugar 12.1, Protein 89.3

FRICASE DE POLLO

Fricase de Pollo image

My husband's family came from Cuba 25 years ago, and this is his favorite meal. Serve with frijoles negros and arros blanco (black beans and rice).

Provided by tiffaniepiphany

Categories World Cuisine Recipes Latin American Caribbean

Time 1h

Yield 3

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
½ large red bell pepper, diced
½ red onion, diced
4 cloves garlic, smashed
2 tablespoons tomato paste
2 cups water, or as needed
6 skinless chicken leg quarters, separated into thighs and drumsticks
salt to taste

Steps:

Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 6.7 g, Cholesterol 146.2 mg, Fat 27.2 g, Fiber 1.4 g, Protein 43.2 g, SaturatedFat 6.9 g, Sodium 219.7 mg, Sugar 3.2 g

Tips:

Use a heavy-bottomed pot or Dutch oven to cook the chicken, as this will help to evenly distribute the heat and prevent the chicken from sticking.
Brown the chicken in batches if necessary, to avoid overcrowding the pot and ensure that the chicken cooks evenly.
Be sure to season the chicken well with salt and pepper, and add additional seasonings such as garlic powder, onion powder, or paprika to taste.
Use a good quality white wine for the sauce, as this will add flavor and depth.
Simmer the chicken in the sauce for at least 30 minutes, or until the chicken is cooked through.
Serve the chicken with rice, mashed potatoes, or your favorite side dish.

Conclusion:

Cuban Fricassee de Pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. This dish is sure to be a hit with your family and friends.