Recipes · Cooking tips · Techniques

White Chicken Fricassee

White Chicken Fricassee

White chicken fricassee is a different take on the Cuban classic, fricase de pollo – chicken fricassee which is a Cuban-style chicken stew. This is basically the same recipe, with a little tweak; we substitute chicken broth for the tomato sauce. The result is a whole new dish, with a completely different flavor. It’s just as easy to make as a traditional fricassee, which is great for busy nights. If you want to try another Cuban classic try this carne con papas recipe. Enjoy!

 

Ingredients

2 lbs. Chicken legs, thighs, or both, about 6-8 pieces (skin on, bone in)

1 tsp. Salt

½ tsp. Ground Cumin

½ tsp. Oregano

¼ tsp. Fresh Ground Pepper

2-3 tbsp. Extra Virgin Olive Oil

1 Small Onion, thinly sliced

3-4 Garlic Cloves, minced

½ cup White Wine (substitute chicken broth if desired)

1½ cups Chicken Broth

1 Bay Leaf

12-14 Small Yellow Potatoes (about 1 lb., if using larger potatoes, cut them in half)

½ cup Pitted Spanish Olives

Parsley for Garnish, if desired

Cooked White Rice, for serving if desired

 

Instructions

Add the salt, cumin, oregano and black pepper to a small bowl, stir to combine. Sprinkle the chicken on both sides with the prepared seasoning mix.

 

Brown the chicken

Heat the olive oil in a large, deep skillet or a large pot over medium heat, add chicken. Cook the chicken for about 10 minutes – about 5 minutes per side. Remove the chicken from the skillet onto a plate and keep warm. Tent the chicken with aluminum foil, and/or put the plate in the microwave – the chicken will stay warm away from drafts. Note: The chicken will not be cooked through; it will finish cooking in the sauce.

 

Make the sauce

Add the onions to the skillet. Cook the onions about 2 minutes until translucent, stirring frequently. Next, add the garlic and cook for about 1 minute, stirring constantly.

 

Deglaze the pan with the wine, stir, while gently scrapping all the bits off the bottom of the skillet. Cook until the liquid has evaporated – about 2-3 minutes, stirring frequently.

 

Add the chicken broth and the bay leaf to the skillet and stir. Add the chicken back to the skillet (including any juices collected on the plate) when the sauce comes back to a simmer, lower the heat to medium-low and cover. Cook, at a simmer, for 10-12 minutes. If the liquid is boiling too vigorously lower the heat a bit. It’s important that the liquid doesn’t cook out; you need it to finish cooking the chicken and the potatoes.

 

Uncover the skillet; give the sauce a quick stir. Add the potatoes and olives. Cover the white chicken fricassee and cook, (simmering) on medium-low heat, another 15-20 minutes until the potatoes are fork tender and the internal temperature of the chicken is at least 165°F, stirring occasionally.

 

Remove and discard the bay leaf. Garnish with parsley, if desired.

 

Serve the white chicken fricassee with white rice. Enjoy!

 

4-6 servings

 

White Chicken Fricassee

White chicken fricassee is a different take on the Cuban classic, fricase de pollo which is a Cuban-style chicken stew. This is basically the same recipe, with a little tweak; we substitute chicken broth for the tomato sauce.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course
Cuisine: Cuban
Keyword: chicken stew, easy chicken recipes
Servings: 6
Calories: 459kcal

Ingredients

  • 2 lbs. Chicken legs, thighs, or both about 6-8 pieces (skin on, bone in)
  • 1 tsp. Salt
  • ½ tsp. Ground Cumin
  • ½ tsp. Oregano
  • ¼ tsp. Fresh Ground Pepper
  • 2-3 tbsp. Extra Virgin Olive Oil
  • 1 Small Onion thinly sliced
  • 3-4 Garlic Cloves minced
  • ½ cup White Wine substitute chicken broth if desired
  • cups Chicken Broth
  • 1 Bay Leaf
  • 1 lb. Small Yellow Potatoes about 12-14, if using larger potatoes, cut them in half
  • ½ cup Pitted Spanish Olives
  • Parsley for Garnish if desired

Instructions

  • Add the salt, cumin, oregano and black pepper to a small bowl, stir to combine. Sprinkle the chicken on both sides with the prepared seasoning mix.
  • Heat the olive oil in a large, deep skillet or a large pot over medium heat, add chicken. Cook the chicken for about 10 minutes – about 5 minutes per side.
  • Remove the chicken from the skillet onto a plate and keep warm.
  • Add the onions to the skillet. Cook the onions about 2 minutes until translucent, stirring frequently.
  • Next, add the garlic and cook for about 1 minute, stirring constantly.
  • Deglaze the pan with the wine, stir, while gently scrapping all the bits off the bottom of the skillet. Cook until the liquid has evaporated – about 2-3 minutes, stirring frequently.
  • Add the chicken broth and the bay leaf and stir. 
  • Add the chicken back to the skillet (including any juices collected on the plate) when the sauce comes back to a simmer, lower the heat to medium-low and cover.
  • Cook, at a simmer, for 10-12 minutes. If the liquid is boiling too vigorously lower the heat a bit. It’s important that the liquid doesn’t cook out; you need it to finish cooking the chicken and the potatoes.
  • Uncover the skillet; give the sauce a quick stir. Add the potatoes and olives. Cover and cook, on medium-low heat, another 15-20 minutes until the potatoes are fork tender and the internal temperature of the chicken is at least 165°F, stirring occasionally.
  • Remove and discard the bay leaf. Garnish the chicken fricassee with parsley, if desired.
  • Serve the white chicken fricassee with white rice, if desired.

Nutrition

Calories: 459kcal | Carbohydrates: 13g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 845mg | Potassium: 720mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 14.9mg | Calcium: 65mg | Iron: 4.2mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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