Print Options:

Fricase De Pollo – Cuban Chicken Fricassee

I love making hearty casseroles and this Cuban Stew is my new favourite! Tender chicken with onions, carrots, bell peppers, potatoes and green olives cooked in a tomato spice-based sauce. It's a MUST TRY!!!

[adrotate group="4"] [adrotate group="2"]
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 90 mins Total Time: 2 hrs
Servings 4
Best Season Suitable throughout the year
Ingredients
    Chicken Marinade:
  • 1Kg/2.2lbs Boneless Chicken Thighs
  • ½ Cup Orange Juice
  • 2 Limes, juiced
  • 3 Tbsp Olive Oil
  • Salt & Pepper
    • Chicken Fricassee:
  • 1 Medium Onion, diced
  • 1 Red Bell Pepper, chopped
  • 1 Green Bell Pepper, chopped
  • 4 Garlic Cloves, finely chopped
  • 1 Can 400g/14oz Tomato Juice/Sauce
  • ½ Cup White Wine
  • 3 Bay Leaves
  • 1 Tsp Ground Cumin
  • 1 Tsp Italian Seasoning
  • 1 Tsp Smoked Paprika
  • ¼ Tsp Chilli Flakes
  • A Handful of Green Olives
  • 1 Cup Chicken Stock
  • 4 Carrots, thinly sliced diagonally
  • Baby Potatoes, halved
  • Salt & Pepper
  • Chopped Parsley for garnish
Method
  1. In a bowl, toss the chicken with all the marinade ingredients. Cover and marinade for at least 2 hours in the refrigerator.
  2. When ready to cook, heat a little butter in a large pan. Sear the chicken on both sides until golden brown (keep the marinade). Remove to a plate.
  3. To the same pan, heat a little olive oil. Add the halved potatoes and season with salt and pepper. Cook the potatoes for a few minutes until golden. Remove from pan and transfer to a large baking dish.
  4. Wipe the pan clean and heat a little olive oil. Add the onions and carrots. Cook until the onions are tender, then add the bell peppers. Stir though, then add the garlic and sauté for just 1 minute, until fragrant.
  5. Add the wine and simmer until the wine has reduced by half.
  6. Add the cumin, Italian seasoning, paprika, cumin, chilli flakes and season with salt and pepper. Stir through, then add the tomato juice, reserved marinade, bay leaves, green olives and chicken stock. Bring to boil and simmer for a few minutes.
  7. Transfer veggies and sauce to your baking dish with potatoes. Mix together and nestle in the chicken pieces in between the veggies.
  8. Cover with foil and bake in preheated oven 190C for 1 hour. Remove foil and continue to bake for another 30 minutes, until potatoes and carrots are tender.
  9. Garnish with chopped parsley and serve with crusty bread because you will be soaking up all of that sauce slice after slice!
  10. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/fricase-de-pollo-cuban-chicken-fricassee/