Name: Fricase de Pollo (Cuban Chicken Fricassee)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 3-4 pounds bone-in, skin-on chicken thighs and drumsticks; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cloves garlic, minced or grated; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon smoked paprika or sweet paprika; 2 tablespoons fresh lime juice or sour orange juice; 1 tablespoon olive oil; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 3 cloves garlic, minced; 1 bay leaf; 1 cup tomato sauce; 1/2 cup dry white cooking wine or low-sodium chicken broth; 1 cup low-sodium chicken broth; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1/2 teaspoon kosher salt, or to taste; 3 medium potatoes, peeled and cut into 1 1/2-inch chunks; 1 large carrot, sliced into thick coins; 1/2 cup pimiento-stuffed green olives, drained; 1/4 cup roasted red peppers, sliced; 1 tablespoon capers, drained; 1-2 tablespoons chopped fresh cilantro or parsley, for garnish

Fricase de Pollo (Cuban Chicken Fricassee) Recipe tastes rich, tangy, garlicky, and deeply savory, with tender chicken that practically falls off the bone into a tomato-wine gravy. It suits busy weeknights and cozy Sunday dinners alike, since it comes together in about 1 hour and 15 minutes from start to finish. I grew up in a kitchen that always smelled like sofrito and onions, so this one feels like a hug in a pot to me.

Why You Should Try This Fricase de Pollo (Cuban Chicken Fricassee) Recipe

This Cuban chicken fricassee wraps juicy chicken in a thick, tomato-based sauce with olives, potatoes, and bell peppers. The flavors hit that perfect balance of salty, tangy, and slightly sweet, so it tastes even better the next day.

You can cook this in one pot, which keeps cleanup easy and weeknights sane. The recipe uses simple pantry ingredients like tomato sauce, olives, and spices, so you can pull it together without a special grocery run.

“This Fricase de Pollo tastes like a Cuban abuela cooked all day, but my kitchen stayed clean and dinner disappeared in minutes. ★★★★★”

Ingredients You’ll Need

Chicken

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Dark meat stays juicy during the simmer.
- You can use all thighs if your family prefers them.
1 teaspoon kosher salt
½ teaspoon black pepper

Marinade / Seasoning Base

4 cloves garlic, minced or grated
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika or sweet paprika
2 tablespoons fresh lime juice or sour orange juice
1 tablespoon olive oil

You can mix this seasoning directly on the chicken as a quick shortcut instead of a long marinade. If you have time, you can let it sit 30 minutes in the fridge for deeper flavor.

Sofrito & Sauce

2 tablespoons olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 cloves garlic, minced
1 bay leaf
1 cup tomato sauce
- Canned plain tomato sauce works great; I like Goya or Muir Glen.
½ cup dry white cooking wine or low-sodium chicken broth
- If you avoid wine, use all chicken broth and add 1 extra tablespoon lime juice at the end.
1 cup low-sodium chicken broth
½ teaspoon ground cumin (extra, for the sauce)
½ teaspoon dried oregano (extra, for the sauce)
¼ teaspoon black pepper
½ teaspoon kosher salt, or to taste

Vegetables & Add‑ins

3 medium potatoes, peeled and cut into 1½‑inch chunks
- Waxy potatoes like Yukon Gold hold their shape best.
1 large carrot, sliced into thick coins
½ cup pimiento-stuffed green olives, drained
- Spanish-style olives give classic Cuban flavor; Goya or similar brands work nicely.
¼ cup roasted red peppers, sliced (optional, for extra sweetness)
1 tablespoon capers, drained (optional, for more briny flavor)
1 to 2 tablespoons chopped fresh cilantro or parsley, for garnish

Pantry Shortcuts & Substitutions

Use pre-chopped frozen onions and peppers to save time.
Use jarred minced garlic if you feel tired on a weeknight.
Swap tomato sauce with crushed tomatoes if needed; just simmer a bit longer to thicken.
Skip potatoes and serve over rice if you want a lighter version.

Equipment

Large heavy pot or Dutch oven with lid
Cutting board and sharp knife
Tongs or spatula
Wooden spoon
Measuring cups and spoons

Tips & Tricks

Brown the chicken well on both sides to build deep flavor in the sauce.
Pat the chicken dry with paper towels so it sears instead of steams.
Keep the heat at medium when you brown the chicken so the skin colors without burning.
Slice the potatoes into large chunks so they stay intact during the simmer.
Taste the sauce near the end and adjust salt, pepper, and acidity with a splash of lime juice.
Stir gently after you add potatoes so they do not break apart.
Use chicken broth instead of wine if you cook for kids or avoid alcohol.
Let the fricassee rest 5 to 10 minutes off the heat so the sauce thickens slightly.
Cook the dish a day ahead if you can, since the flavors deepen overnight.
Skim extra fat from the top with a spoon after cooking if you prefer a lighter sauce.

How to Make Fricase de Pollo (Cuban Chicken Fricassee) Recipe

Step 1: Season the Chicken

Place the chicken pieces in a large bowl. Add salt, pepper, garlic, oregano, cumin, paprika, lime juice, and olive oil. Rub the seasoning all over the chicken until it coats each piece.

You can cook right away, or cover and chill for 30 minutes to 2 hours. Longer time in the fridge gives more flavor, but the recipe still tastes great without it.

Step 2: Brown the Chicken

Heat 2 tablespoons olive oil in a large heavy pot over medium heat. When the oil shimmers, add the chicken pieces skin side down in a single layer without crowding. Brown the chicken 5 to 7 minutes per side until the skin turns deep golden and the bottom of the pot develops browned bits.

Work in batches if needed and move browned chicken to a plate. Keep the heat at medium so the seasoning does not scorch.

Step 3: Build the Sofrito

In the same pot, keep about 2 tablespoons of fat; spoon off extra if needed. Add chopped onion and bell peppers with a pinch of salt. Sauté 5 to 7 minutes, stirring often, until the vegetables soften and the onions turn translucent and lightly golden.

Add minced garlic and cook 30 to 60 seconds until fragrant. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits from the chicken.

Step 4: Add Liquids and Seasonings

Pour in the tomato sauce, white cooking wine or extra broth, and 1 cup chicken broth. Stir in the bay leaf, extra cumin, oregano, black pepper, and a small pinch of salt. Mix well so the sofrito blends into the liquid.

Bring the mixture to a gentle simmer over medium heat. Taste the sauce and adjust salt if needed at this stage.

Step 5: Return Chicken and Start the Simmer

Nestle the browned chicken pieces into the pot, skin side up. Spoon some sauce over the top of each piece so they sit mostly submerged. Keep the pot at a gentle simmer, not a rapid boil.

Cover the pot with a lid and cook 20 minutes. Check occasionally to make sure the sauce bubbles softly and does not stick; lower the heat slightly if it boils too hard.

Step 6: Add Potatoes, Carrots, and Olives

After 20 minutes, add the potato chunks and carrot slices around the chicken. Stir the sauce gently so the vegetables tuck into the liquid without breaking the chicken skin. Add the green olives, roasted red peppers, and capers if you use them.

Cover again and simmer another 20 to 25 minutes, until the potatoes feel tender when you pierce them with a fork and the chicken reaches at least 175°F at the thickest part. The sauce should thicken slightly from the starch in the potatoes.

Step 7: Adjust the Sauce

Remove the lid and check the consistency of the sauce. If it looks too thin, simmer uncovered 5 to 10 minutes so some liquid reduces. Stir gently so the potatoes stay intact.

Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice for brightness. Remove the bay leaf.

Step 8: Finish and Serve

Turn off the heat and let the Fricase de Pollo rest 5 to 10 minutes. Sprinkle chopped cilantro or parsley over the top. The sauce will thicken a bit more as it cools slightly.

Serve the Cuban chicken fricassee over white rice, yellow rice, or with crusty bread to soak up the sauce. Spoon plenty of potatoes, carrots, and olives into each bowl so everyone gets a full mix of flavors.

What to Serve with Fricase de Pollo (Cuban Chicken Fricassee) Recipe

This Fricase de Pollo pairs beautifully with fluffy white rice or Cuban-style yellow rice, since the grains soak up all that tomato-olive gravy. You can add sweet plantains or tostones on the side for a mix of sweet and salty flavors. A simple green salad with avocado and lime dressing balances the richness of the chicken fricassee.

Kids usually love this with plain rice and a side of black beans, which turns it into a complete, hearty meal. A cold glass of sparkling water with lime or a tropical fruit juice like mango or guava rounds everything out nicely.

Storage Options

Store leftover Fricase de Pollo in an airtight container in the fridge for up to 4 days.
Chill the dish completely before you transfer it to containers so condensation does not water down the sauce.
Freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months, and label with the date.
Reheat gently on the stove over medium-low heat with a splash of broth or water until hot, or warm in the microwave in short bursts, stirring between each round so the sauce heats evenly.