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Cuban Chicken Fricassé
Prep Time
5 mins
Cook Time
45 mins
Marinating Time
30 mins
Total Time
1 hr 20 mins
This authentic Cuban chicken fricassé recipe is an easy chicken stew that everybody loves. It is a healthy Latin flavored dish with tons of hidden vegetables. It’s especially good for picky eaters.
Course: Main Course
Cuisine: Cuban
Keyword: chicken fricasse, cuban chicken fricasse, pollo fricasse
Servings: 4 people
  • 8 chicken drumsticks (note 1)
  • 2 medium yellow potatoes
  • 1 big carrot
  • 1 onion cut into cubes
  • 2 garlic cloves minced
  • 10 - 15 green olives
  • 2 cups tomato sauce
  • ½ cup dry white wine
  • 1 bay leaf
  • 1 lime
  • 1 tbsp olive oil
  • Salt and pepper to taste
  1. Season the chicken drumsticks with salt, pepper and lime juice. Let it marinate for 30 minutes.
  2. Peel and cut into cubes the potatoes and the carrot.
  3. In a big pot over medium heat, add the chicken drumsticks and sear the skin until it is slightly golden. Remove the chicken and save it for later.
  4. Add the olive oil, onion, and garlic. Stir and cook for 1 minute until the garlic is fragrant.
  5. Add the dry wine, tomato sauce, and bay leaf. Simmer for a minute.
  6. Toss the carrot, potatoes, and olives. Add the chicken back into the sauce and cook for 30 - 40 minutes until the chicken is fully cooked and the veggies are fork-tender. (note 2)
Recipe Notes
  1. You can use chicken thighs or whole legs as well. Stir every 10 minutes and add water if needed.
  2. Don’t let the sauce reduce too much.