Fricase de Pollo is bone-in chicken simmered in spices, vino seco, tomato sauce, and cooked until falling off the bone. Cuban chicken fricassee is one of my favorite recipes! This is a fail-proof Cuban chicken fricassee.
Fricase de Pollo Cubano is a staple food in most Cuban households and was one of my first Youtube videos. My grandmother makes this very often and always invites me over when she does because she knows it’s one of my favorite meals.
Grandma lives about 20 minutes away but I would even drive 2 hours to get to her Cuban chicken fricassee. The chicken should be very flavorful and almost falling off the bone.
Why this Cuban chicken fricassee is so good
- The chicken falls off the bone and almost melts in your mouth!
- This is a hearty and comforting meal and loaded with good ingredients like carrots and potatoes.
- You can serve this over white rice and a side salad or simply enjoy it on its own. A bowl of fricase de pollo is the ultimate dinner!
How to make Cuban chicken fricassee:
- In a large bowl, combine the juice of the limes and lemon. Add 1 minced garlic clove, oregano, onion powder, adobo, paprika, salt, and pepper. Pour the juice and spice mixture over the chicken and refrigerate for about 1 hour.
- Allow the chicken to come to room temperature before cooking. Heat a large skillet with oil over medium-high heat. Brown the chicken on all sides for 4-5 minutes.
- Remove the chicken from the skillet and add the onions, peppers, and remaining garlic to the skillet. Cook until the onions and peppers are translucent. Season with salt and pepper.
- Add the dry white wine (vino seco), tomato sauce, water, carrots, and potatoes. Add the chicken back to the skillet and stir. Cook for 1 hour or until the chicken is fully cooked through and the carrots and potatoes are fork-tender.
Should I use skinless or skin-on chicken legs and thighs?
I prefer using skinless chicken legs and thighs for this recipe but if you decide to use skin-on chicken then make sure to crisp up the skin well during the browning process.
Recipe tips and variations:
- If you would like to use chicken breasts for this recipe, I suggest cutting the meat into bite-sized pieces and cooking it for 20 minutes or until the chicken reaches an internal temperature of 165 F.
- Add some spinach, mushrooms, and corn to incorporate some extra veggies.
- Not a fan of potatoes? Use sweet potatoes instead.
- If you don’t have wine on hand use chicken stock instead.
More Chicken Recipes You’ll Enjoy:
Fricase de Pollo / Chicken Fricassee
- 4 lbs bone in chicken
- 3 cloves garlic
- 3 oranges
- 2 limes
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp adobo
- 2 medium sized peeled potatoes
- 1-2 carrot sticks
- 1 small onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 cup dry wine or white wine
- 1/2 cup tomato sauce
- 1/2 cup olives
- 4-5 cups water
- salt and pepper to taste
- In a bowl combine the juice of the oranges and limes, 1 garlic clove minced, oregano, onion powder, granulated garlic, paprika, adobo, salt, and pepper.
- Pour the juice and spice mixture over the chicken and refrigerate for about 1 hour.
- Heat a large skillet with some vegetable oil and brown the chicken on all sides about 5 minutes per side, work in batches so you don't overcrowd the pan.
- Remove the chicken from the skillet and add the onions, bell peppers, and remaining garlic to the skillet. Cook the veggies until they become translucent and season with salt and pepper.
- Add the dry white wine, tomato sauce, water, carrots, and potatoes.
- Add the chicken back to the skillet and cook for 1 hour over medium low heat or until the chicken and veggies are fully cooked through and most of the water is absorbed.
- Check for seasoning and enjoy!