Cuban Chicken Fricassee
(Fricase de Pollo)

A very popular Cuban dish, this dish includes chicken and potatoes cooked in tomato and wine sauce. Typically served with white rice, it is a delicious dish to enjoy!
Serving Size: 4 - 6


2 lb chicken pieces (skinned)
1/3 cup canola oil
2 garlic gloves (minced)
1 large onion (chopped)
1/2 green bell pepper (chopped)
1/2 cup tomato sauce
1/4 cup sour orange juice
1/2 cup dry white wine
1/2 lb potatoes (peeled and cubed)
1 tspn salt and black pepper
1/2 cup spanish olives (pimento stuffed)
1/4 cup capers
2 tspn oregano
1 tspn cumin
1 bay leave


In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breast.

Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on paper towel covered dishes as they are fried. When done, add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent. Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally. When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice. Enjoy!

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