Go Back
–+ servings
16. Fricassee de Pollo Recipe 2

Cuban Fricassee de Pollo Recipe

342kcal
5 from 1 vote
Share Print
Prep 40 minutes
Cook 1 hour 15 minutes
Total 1 hour 55 minutes
Cuban Fricassee de Pollo Recipe is a traditional Cuban dish known for its flavorful taste and simplicity. This recipe features tender chicken pieces simmered in a savory sauce with onions, garlic, tomatoes, and aromatic herbs.
Servings 8 People
Course Main Course
Cuisine Cuban

Ingredients

  • 1/4 cup lime juice freshly squeezed
  • 1/4 cup orange juice freshly squeezed
  • 1/4 cup grapefruit juice freshly squeezed
  • 1/4 cup white distilled vinegar
  • 10 chicken drumsticks skinned
  • 4 garlic cloves minced
  • ½ onion chopped
  • 1 bay leave
  • 1 teaspoon salt
For the sauce
  • ¼ cup vegetable oil
  • 1 1/2 bay leaf
  • 1 1/2 cup tomato sauce
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup dry white wine
  • Salt and pepper to taste
  • 1 teaspoon cumin ground
  • ½ tablespoon oregano dried
  • 1 lb potatoes russet peeled and cut into 1.5 inch pieces
  • 1 cup olives Spanish Manzanilla stuffed with pimentos
  • 4 tablespoons capers
  • parsley Finely chopped for garnish

Equipment

  • Large mixing bowl
  • Large pot or Dutch oven
  • Knife for mincing garlic and chopping onions and bell pepper
  • Cutting board for preparing ingredients
  • Measuring cups for liquids
  • Measuring spoons for spices
  • Lid to cover the pot while cooking
  • Serving dish for presentation

Method

In a large mixing bowl, combine freshly squeezed lime, orange, and grapefruit juices along with white distilled vinegar. Mix well.
  1. a. Squeeze the lime, orange, and grapefruit to get 1/4 cup of juice each.
  2. b. Measure 1/4 cup of white distilled vinegar.
  3. c. Pour all the juices and vinegar into the mixing bowl.
Add the skinned chicken drumsticks to the juice-vinegar mixture and let them marinate for at least 30 minutes.
  1. a. Remove the skin from the chicken drumsticks.
  2. b. Place the chicken drumsticks into the bowl with the juice and vinegar.
  3. c. Stir the chicken to ensure it is coated in the marinade.
  4. d. Cover the bowl and let it sit for a minimum of 30 minutes to absorb the flavors.
In a large pot or Dutch oven, heat vegetable oil over medium heat.
  1. a. Measure 1/4 cup of vegetable oil.
  2. b. Pour the vegetable oil into the pot or Dutch oven.
  3. c. Set the heat to medium and wait for the oil to warm up.
Add minced garlic, chopped onion, and a bay leaf to the pot, sautéing until the onions become translucent.
  1. a. Mince 4 garlic cloves.
  2. b. Chop 1/2 onion.
  3. c. Add the garlic, onion, and bay leaf to the pot with the heated oil.
  4. d. Stir the mixture until the onions become transparent.
Incorporate tomato sauce, chopped bell pepper, canned tomato sauce, and dry white wine to the pot, stirring to combine.
  1. a. Measure 1 1/2 cups of tomato sauce and add it to the pot.
  2. b. Chop 1 onion and 1 bell pepper.
  3. c. Add the chopped bell pepper to the pot.
  4. d. Pour in the 8 oz can of tomato sauce.
  5. e. Measure 1 cup of dry white wine and pour it into the pot.
  6. f. Stir the mixture well to combine all the ingredients.
Season the sauce with salt, pepper, ground cumin, and dried oregano, allowing it to simmer for 10 minutes.
  1. a. Add salt and pepper to taste.
  2. b. Measure 1 teaspoon of ground cumin and add it to the sauce.
  3. c. Measure 1/2 tablespoon of dried oregano and add it to the sauce.
  4. d. Stir the sauce to evenly distribute the seasonings.
  5. e. Let the sauce simmer for 10 minutes on low heat.
Remove the chicken drumsticks from the marinade, adding them to the sauce along with the potatoes, olives, and capers.
  1. a. Take the chicken drumsticks out of the marinade.
  2. b. Place the chicken drumsticks into the sauce.
  3. c. Peel and cut the russet potatoes into 1.5-inch pieces.
  4. d. Add the potato pieces to the pot with the chicken and sauce.
  5. e. Mix in the Spanish Manzanilla olives stuffed with pimentos.
  6. f. Stir in the capers.
Cover the pot and cook on medium-low heat for approximately 45 minutes or until the chicken and potatoes are cooked through.
  1. a. Place a lid on the pot to cover it.
  2. b.) Reduce the heat to medium-low.
  3. c. Allow the dish to cook for around 45 minutes, checking the chicken and potatoes for doneness.
Garnish with finely chopped parsley before serving.
  1. a. Finely chop fresh parsley.
  2. b. Sprinkle the chopped parsley over the dish before serving.

Nutrition

Calories342kcalCarbohydrates20gProtein19gFat19gSaturated Fat4gPolyunsaturated Fat6gMonounsaturated Fat7gTrans Fat0.1gCholesterol87mgSodium988mgPotassium729mgFiber4gSugar6gVitamin A812IUVitamin C44mgCalcium55mgIron2mg

Notes

Add a pinch of sugar to balance the acidity of the citrus juices in the marinade.
For a spicier version, add a chopped chili pepper to the sauce.
Using bone-in chicken pieces can enhance the flavor of the dish.
To save time, you can use pre-cut vegetables from the store.
Simmer the sauce on low heat to allow the flavors to meld together.
For a richer taste, marinate the chicken overnight in the refrigerator.
If the sauce is too thick, you can add a splash of chicken broth or water to adjust the consistency.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!