Go Back
+ servings
White chicken fricassee, stewed chicken with whole baby potatoes, green olives on a bed of white rice, served on a blue plate

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.
Course Main Course
Cuisine Cuban
Keyword chicken stew, easy chicken recipes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 459kcal


  • 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


  • 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.


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