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Cuban-Style Chicken Fricassee

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 60 min Total 80 min Method: STOVETOP Main: chicken

Fricasé de pollo is chicken braised in a tomato sauce with potatoes, green olives, cumin, and a squeeze of lime. Everything cooks in one pot and is good spooned over white rice. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Keep raw chicken away from the vegetables and wash hands, tongs, and boards after handling it. The browned chicken finishes cooking in the sauce, so check that each piece reaches 165°F. Chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • Dutch oven with lid
  • tongs
  • wooden spoon
  • vegetable peeler
  • knife
  • cutting board
  • instant-read thermometer

Ingredients (for 4 servings)

  • 3 pounds bone-in chicken thighs and drumsticks, skin removed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup pimiento-stuffed green olives
  • 1 bay leaf

Directions

  1. 1. Season the chicken with 1 teaspoon of the salt, the pepper, and the lime juice. Wash your hands and the board after handling the raw chicken.

  2. 2. Heat the oil in a Dutch oven over medium-high heat. Brown the chicken in batches, about 3 minutes per side, and move it to a plate — it is not cooked through yet.

  3. 3. Wash the bell pepper and scrub the potatoes under running water before cutting. Reduce the heat to medium and cook the onion and pepper 5 minutes. Add the garlic and cumin and cook 1 minute.

  4. 4. Stir in the tomato sauce, broth, bay leaf, and remaining 1/2 teaspoon salt, scraping up the browned bits.

  5. 5. Return the chicken and any juices to the pot and add the potatoes. Bring to a simmer, cover, and cook over low heat 35 minutes, stirring once or twice.

  6. 6. Add the olives and simmer uncovered 10 minutes, until the sauce thickens and the potatoes are tender.

  7. 7. Check the thickest piece with an instant-read thermometer, not touching the bone — chicken must reach 165°F. Remove the bay leaf and serve.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Braising chicken pieces in a tomato sauce until tender.

Affordable substitution

Use chicken leg quarters cut at the joint, which usually cost less per pound, and russet potatoes in place of Yukon gold.

Optional variation

Add 1/4 cup raisins with the olives for a sweet-salty balance, or stir in 1 cup frozen peas during the last 5 minutes.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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