Home » Fricase de Pollo (Chicken Fricassee)
Fricase de Pollo

Fricase de Pollo (Chicken Fricassee)

Fricase de Pollo is a star dish. Any time you make it, you know it will be a hit. Its ingredients are so simple, and yet it delivers such great flavor.

Fricasse de Pollo is also sneaky healthy, so you can have comfort guilt free. This chicken fricassee recipe is packed with onions and peppers, and the braised tomato sauce is light and not at all heavy. We would even say you could throw spinach into the sauce before adding the chicken back in, and you can get a little extra vegetable in your bite.

Besides being good for you, 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?

While it does take a little extra time to make, you’re looking at 70 to 90 minutes start to finish, it’s definitely worth the time and effort. A good way to cut the amount of time it takes would be not buying bigger pieces of chicken, like whole legs. This recipe works better and cooks faster with smaller cuts of chicken.

Fricase de Pollo has been made with different types of chicken over the years. In this Fricase de Pollo recipe we are recommending using bone-in chicken thighs. However if you have drum sticks, that can work. If you want to use boneless chicken breast, that can work. 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.

Fricase de Pollo (Chicken Fricassee)

Recipe by Abuela's CounterCourse: EntreeCuisine: CubanDifficulty: Easy


Prep time


Cooking time




  • 8-10 chicken thighs (Bone-in, skin on) *See notes below

  • 2 cups mojo marinade (store bought is fine but Abuela’s Counter is better)

  • 1 medium/large yellow onion (diced)

  • 2 red peppers (diced)

  • 4 garlic cloves (minced)

  • 2 small/medium russet potatoes cut into square chunks 

  • 1/4 cup olive oil

  • 2 packets sazon goya (cilantro achiote)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1 ½  tablespoon salt (divided)

  • 1 tablespoon of pepper

  • 1 cup dry white cooking wine

  • 2 healthy tablespoons of tomato paste 

  • 1/4 cup alcaparrado olives roughly chopped, divided (pimiento stuff will also do)

  • 1 tablespoon olive juice from can

  • 1/4 cup chicken broth

  • 1/4 cup fresh parsley for garnish


  • Marinade chicken pieces in salt, and mojo overnight or at minimum 30 minutes prior to cooking.
  • Once marinated, remove chicken from marinade and pat dry. *Patting dry will prevent it from splattering when you put it into the hot oil.
  • Heat the olive oil in a large pot, over high heat.  Wait for the oil to get very hot. Sprinkle the chicken with salt. 
  • Place the chicken skin side down, in batches if need be to not over crowd the pan. You want to get a nice brown color on the skin, this will take about 7-9 minutes depending on your stove. Then flip the chicken and cook for just about 2 minutes (doesn’t need to cook through).  Remove from pan and set aside. 
  • Add the onions and red pepper to the pan. Season with salt, pepper, the packets of sazon, oregano, cumin, and saute all together until the onions are translucent. Then make a space and add your garlic. Cook the garlic for 2 minutes and mix everything together.
  • Add in the tomato paste and stir it into the veggies until it starts to look cooked out takes about 2-3 minutes.  Then add in the broth and the wine to the pan and simmer with the veggies and paste for 5 minutes.
  • Add in half of the olives and the olive juice and mix well.
  • Time to add the chicken back into the pot.  You do not drown the chicken with the broth. Keep the chicken braising without soaking the skin. 
  • Add potatoes into the pot. Mix them around the chicken and under the chicken. Mix them in don’t be afraid to get them into the sauce so they can braise with all the flavors.
  • Simmer for 35-40 minutes on medium/low or low depending on your stove’s heat. Check in on it occasionally. Move the potatoes and and the chicken around. You will know it’s done with the potatoes are soft and the chicken is falling apart a little.
  • Garnish with the remaining olives and chopped parsley. Serve with The Perfect White Rice or Grilled Avocado.

Leave a Comment

Your email address will not be published. Required fields are marked *