Fricase de Pollo (Chicken Fricassee)

Fricase de Pollo is a classic Cuban chicken stew made with tender chicken, potatoes and olives braised in a tomato-based sofrito with white wine and spices. It’s hearty, comforting and exactly the kind of one-pot meal that belongs over a big spoonful of white rice.

Our recipe starts by marinating bone-in chicken thighs in mojo before searing them until golden. Then we build the sauce right in the same pot with onions, peppers, garlic, tomato paste, vino seco and olives. Everything simmers together until the chicken is tender and the potatoes have soaked up all that delicious sauce.

This is Cuban comfort food at its best and we’re walking you step by step to show you how to make it.

Want to make it with us? Watch our full Fricase de Pollo recipe breakdown on YouTube, where we take you through everything from marinating and searing the chicken to building the sofrito and getting the braise just right.

What is Fricase de Pollo

Fricase de Pollo, is essentially chicken braised and simmered in a tomato sofrito sauce with potatoes. It is a one pot comfort dish with layers of flavor.

One of the best things about Fricase de Pollo is its simplicity. The ingredients are so simple, and yet it delivers such great flavor. This recipe is packed with The Cuban Trinity (onions, garlic and peppers), and the braised tomato sauce is light and not at all heavy.

Fricase de Pollo hits all the right notes and works perfectly all year long. It’s a great one pot meal, and it only requires things that you usually have on hand. What more can you ask for?

To make a very delicious Fricase de Pollo, you are going to need to give yourself anywhere from 70-90 minutes of cook time (depending on how much you are making). Rome was not built in a day. The truth is the chicken does need to braise in the delicious sauce, and the potatoes need time to cook all the way through. The upside is it’s definitely worth the time and effort.

Why You’ll Love This Fricase de Pollo

• One pot: Everything is built in the same pot, from searing the chicken to finishing the braise.
• Big Cuban flavor: Mojo, sofrito, vino seco, sazón and olives give the sauce layers of flavor.
• Perfect for Sunday dinner: It’s hearty enough to feed a crowd and even better with white rice.
• Great leftovers: The chicken and potatoes continue soaking up that sauce overnight.
• Flexible: Chicken thighs are our favorite, but you can adjust the recipe for other cuts.

A Few Ingredients to Know

Chicken thighs: We prefer bone-in, skin-on thighs because they stay juicy during the long braise and give the sauce more flavor.

Mojo: The chicken gets marinated in mojo before cooking. Store-bought works, or you can use our homemade Cuban mojo.

Vino seco: Dry cooking wine is a staple in many Cuban kitchens and adds acidity and depth to the sauce.

Alcaparrado: We use chopped olives plus some of the olive brine. That salty, briny flavor cuts through the richness of the chicken and tomato sauce.

Potatoes: Russets become tender and soak up the braising liquid—which may be the best part.

Our Tips for Making the Most Delicious Fricase de Pollo

• In our opinion, you should make Fricase de Pollo using dark meat. We think Chicken Thighs do hold up well to the braise and are usually more tender. You can use a bone in breast, or drumsticks as well. Always cook with what you like. Just remember that you will have to adjust how long you are cooking the chicken for.
  • For example if you are going to use chicken breast, in Step 5 when we brown the chicken in the pan, just do it for 2-3 minutes to get a good color. Do not leave it on for the 7-9 because we have to braise the chicken later and you don’t want it to over cook because it could become dry.
• A way to make it healthier and cut time: use smaller cuts of meat. You could even use a boneless breast, but just be careful of not overcooking it. The breast can dry up quickly.
• We would suggest marinating your chicken (whatever cut it is) in a little Mojo, salt and pepper, prior to pan searing it. Just make sure to pat dry it before putting it in the oil.
• If you are short on time and you want to make sure your potatoes cook, you could season them with a little olive oil, salt, pepper, and oregano and bake in an oven on 400 for 15 minutes prior to putting them in to braise with the chicken. By the time the potatoes finish braising they are perfectly cooked through.

Missing an Ingredient?

• If you do not have tomato paste, and only have tomato sauce- use it! Don’t stress over ingredients.
• This same strategy applies to your vegetables. If you don’t have the exact peppers or onions that we call for in the recipe, than you use whatever you do have on hand. It will still be delicious.

Like so many Cuban recipes, there isn’t one single way to make Fricase de Pollo. Some families add raisins or capers. Then there are some that use tomato sauce instead of tomato paste. There are others that swear by one particular cut of chicken. The point we always want to make, is use whatever version you love!

This recipe, is how we make ours. It’s mojo-marinated chicken thighs, lots of sofrito, vino seco, olives and potatoes. For us that’s perfect. Remember, recipes aren’t blood oaths. They’re traditions passed down, adapted and made our own.

Go try this one!

Try Some of Our other Delicious Cuban Dinner Ideas

FAQ for making Fricase de Pollo

Can I make Fricase de Pollo ahead of time?
Yes—and I think it’s even better after the flavors have had time to sit.

Can I use chicken breast?
Yes, but explain the timing adjustment you already have buried in the tips.

Can I make it without wine?

Can I use tomato sauce instead of tomato paste?
You already answer this: yes.

How do I know when Fricase de Pollo is done?
Potatoes fork-tender; chicken tender; sauce reduced.