Chicken Fricassee is the ultimate in Cuban comfort food. In Spanish this stewed chicken is called Fricase de Pollo. In this recipe, dark meat chicken is braised in a flavorful tomato sauce until it is fall-off-the-bone.
Course Main Course
Keyword chicken stew, Cuban chicken stew, fricase de pollo
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
2poundsChicken legsthighs, or both, about 6-8 pieces
¼teaspoonFresh Ground Pepper
2tablespoonsExtra Virgin Olive Oil
1Small Onionfinely diced
½cupWhite Winesubstitute chicken broth if desired
8ouncecan Tomato Sauce
1poundPotatocut into 1-2 inch pieces
½cupPitted Spanish Olives
Season the chicken with the salt, cumin, oregano and black pepper.
Heat the olive oil in a large, deep skillet or a large pot over medium heat.
Add chicken. Cook the chicken for 10 minutes – about 5 minutes per side.
Remove the chicken from the skillet onto a plate and keep warm by tenting with foil or keep in the microwave or oven. The chicken will stay warm away from drafts.
Add the onions to the skillet and cook for 2 minutes, stirring frequently.
Add the garlic and cook for about 1 minute, stirring constantly.
Add the wine, to the skillet and stir while gently scrapping the bits off the bottom of the skillet.
Cook until the liquid has evaporated – about 2-3 minutes, stirring frequently.
Add the tomato sauce, water 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 the chicken fricassee at a simmer for 15 minutes. Lower the heat a bit if the liquid is boiling too vigorously.
Uncover the skillet, give the chicken and sauce a quick stir, then add the potatoes and olives.
Cover the chicken fricassee 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. Give the skillet a quick shake occasionally.