Go Back
–+ servings
fricase de pollo with white rice on the side.
Print Recipe
4.91 from 11 votes

Fricase de Pollo

This fricase de pollo is a flavor-packed dish cooked until the chicken is falling off the bone. Try this Cuban staple is the perfect comfort food for a weekend night or family dinner.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: Cuban
Servings: 6 servings
Calories: 514kcal
Author: Julie Maestre

Ingredients

  • 3 lbs bone-in chicken skin off
  • 3 oranges
  • 2 limes
  • 1 teaspoon oregano divided
  • 2 teaspoons onion powder divided
  • 2 teaspoons garlic powder divided
  • 2 teaspoons Sazon divided
  • 1/2 tsp cumin
  • 2 medium sized peeled potatoes cut into chunks
  • ¾ cup carrots
  • 1 onion finely diced
  • 1/2 green bell pepper chopped finely diced
  • 1/2 red bell pepper chopped finely diced
  • 3 garlic cloves finely minced
  • 1 tablespoon dry wine or white wine
  • 8 ounces tomato sauce
  • 1/2 cup olives
  • 3 cups water or more if needed
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Season the chicken on both sides with salt, 1 teaspoon of sazon, 1 teaspoon garlic powder, ½ teaspoon cumin, and 1 teaspoon of onion powder.
  • Squeeze the orange juice and lime juice over the chicken, mix well to combine, and marinade for 30 minutes at room temperature.
  • Heat olive oil over medium-high heat.
  • Add the chicken to the skillet (not the marinade) and cook for 2 minutes on each side. Remove the chicken from the skillet and set it aside.
  • Add the onions and peppers and cook for 2 minutes. Add more oil if needed.
  • Stir in the garlic and cook for 20 seconds. Add the tomato sauce, remaining spices, and dry white wine. Deglaze the bottom of the skillet and simmer for 1-2 minutes.
  • Place the chicken back into the skillet along with the olives and 3 cups of water. Bring to a boil, cover, and cook for 30 minutes. Stir occasionally so nothing sticks to the bottom of the skillet.
  • Once the 30 minutes are up, stir in the potatoes and carrots and cook for another 30 minutes while stirring occasionally. If the sauce starts to thicken too much, add more water.
  • Check for seasoning and add more salt if needed. Serve immediately and enjoy!

Notes

Marinade the chicken for an hour minimum for extra flavor! 

Nutrition

Calories: 514kcal | Carbohydrates: 19g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 645mg | Potassium: 790mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3079IU | Vitamin C: 67mg | Calcium: 88mg | Iron: 3mg