The term fricasé refers to a stewed dish of meat (as in this case, chicken) in a sauce abundant with vegetables. Despite its Italian origins, the Cuban version of Fricasé de Pollo has become popular in Latino cuisine due to the variations of the classic recipe. This version of the recipe is made with chicken, providing a tender and succulent entrée that is perfect for dinner. The key elements for success with this dish are the blend of spices, the addition of beer or wine and the use of aromatics like garlic, onion, bell pepper and cumin—these ingredients, when combined, make the Cuban version of Fricasé incredibly flavorful.
What You’ll Need for Cuban Fricasé de Pollo
Depending on the size of the dish you’re making, the number of ingredients needed may vary. For four servings, use the following ingredients for the Cuban Fricasé de Pollo recipe. 4 lb chicken *(cut into 8 equal pieces)*, 1 onion *(diced)*, 3 cloves garlic *(minced)*, 1 tablespoon ground cumin, 1 teaspoon ground black pepper, 1 teaspoon ground oregano, 1/2 teaspoon paprika, 2 bell peppers *(any color, sliced and seeds removed)*, 3 potatoes *(medium size, peeled and sliced)*, 2 tablespoons olive oil, 2 cups chicken broth, 1/4 cup white wine or beer, 1/4 cup tomato paste, 1/2 cup pitted green olives, 4 tablespoons capers, 1 cup frozen peas (thawed).
Once you have the ingredients, you can begin to prepare the Cuban Fricasé de Pollo. Follow these steps to create the delicious dish. Heat the oil over medium heat in a large skillet. Add in the chicken and cook for 2-3 minutes on each side until it is lightly browned. Set the chicken aside on a plate. Add the onion, garlic, peppers, and potatoes to the skillet and cook for about 5 minutes until they are softened. Add the spices to the mixture and cook for 1 minute. Turn up the heat to medium-high and add in the beer or wine. Add the chicken and tomato paste to the skillet and cover with a lid. Reduce the heat to low and let the mixture simmer for 20 minutes. After 20 minutes, add in the olives, capers, and peas. Cover with the lid and cook for another 10 minutes. Remove the lid and let the cooking process continue for another 10 minutes.
Serving the Cuban Fricasé de Pollo
By this time, the Cuban Fricasé de Pollo should be ready to serve. Be sure to taste and adjust the seasoning according to personal preference. Serve with steamed white rice or potatoes and enjoy.
Why We Love Cuban Fricasé de Pollo
Cuban Fricasé de Pollo is a nutrient-packed dish. It is low in calories yet high in protein, vitamins, minerals, and antioxidants. The dish is also anti-inflammatory due to its higher content of olive oil, garlic, and spices.
Frequently Asked Questions
Q: What is Cuban Fricasé de Pollo?
A: Cuban Fricasé de Pollo is a classic Latin stewed dish of meat (in this instance, chicken) with vegetables in a flavorful sauce.
Q: What ingredients are used in Cuban Fricasé de Pollo?
A: Cuban Fricasé de Pollo is made with chicken, onion, garlic, bell peppers, potatoes, spices, olive oil, chicken broth, white wine or beer, tomato paste, green olives, capers, and frozen peas.
Q: How is Cuban Fricasé de Pollo prepared?
A: Cuban Fricasé de Pollo is prepared by heating the oil in a large skillet and adding in the chicken, cooking it for a couple of minutes. The onion, garlic, peppers, and potatoes are then added, along with spices, and cooked until softened. Wine or beer is then added before the tomato paste and chicken are added, and it is left to simmer with the lid on for 30 minutes. Olives, capers, and peas are added and cooked for 10 more minutes before serving.
Q: What are the benefits of eating Cuban Fricasé de Pollo?
A: Cuban Fricasé de Pollo is a nutrient-packed dish that is low in calories yet high in protein, vitamins, minerals and antioxidants; it is also anti-inflammatory due to its higher content of olive oil, garlic, and spices.
Q: What should I serve with Cuban Fricasé de Pollo?
A: Cuban Fricasé de Pollo is commonly served with white rice or potatoes. It can also be served with a salad for a low-calorie meal.
2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon oregano
2 tablespoons fresh cilantro, finely chopped
Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until lightly browned, about 5 minutes. Add the garlic, cumin, salt and pepper, and cook for an additional 5 minutes.
Add the onion, garlic, bell peppers, and potatoes to the pot and cook until the vegetables are softened, about 5 minutes. Add the chicken broth and oregano and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the potatoes are tender, about 30 minutes.
Garnish with cilantro and serve with warm tortillas, rice, or French bread, if desired.
If desired, you can add a can of drained black beans in step 3.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Halal
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Cuban Fricase de Pollo, Cuban Cuisine, Chicken and Potatoes, , , ,