Fricase de Pollo (Cuban Stewed Chicken)

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Fricase de Pollo / Fricassee Chicken - Cuban Recipes - Caribbean Recipes

Fricase de Pollo / Cuban Stewed Chicken

Fricase de Pollo is a mouthwatering Cuban dish of tender chicken in a stew of vegetables, tomato sauce, broth, wine, herbs, and spices. Fricase de Pollo is traditionally made with a whole chicken, but this recipe with chicken breast is a lot quicker to make and just as good! Comforting potato and carrot contrast with pimento-stuffed green olives for a well rounded dish that hits every taste bud.

(Serves 4-6)


  • 2 lbs boneless, skinless chicken breast, cut into 2″ pieces
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 2 tbsp chopped cilantro
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 cup vino seco or dry white wine
  • 1/2 cup tomato puree
  • 2 cups fat-free, reduced-sodium chicken broth
  • 1 large baking potato, peeled and cut into 1″ pieces
  • 2 carrots, peeled and sliced crosswise in 1/2″ pieces
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup pimento-stuffed green olives


  1. Combine the chicken, lime juice, garlic, and cumin and toss to coat well. Cover and refrigerate for 30 minutes.
  2. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell peppers, cilantro, oregano, and bay leaf. Cook, stirring frequently, for 5 minutes or until the vegetables are soft, but not brown.
  3. Stir in the marinated chicken and cook for 3 minutes, or until the chicken turns white on the outside.
  4. Add the wine and tomato puree, increase the burner to high heat, and bring to a boil.
  5. Add the chicken broth, potato, and carrots. Season with salt and pepper. Reduce heat to medium-low and simmer for 30 minutes, or until the chicken is no longer pink in center, the potatoes and carrots are tender, and the sauce has thickened.
  6. Serve hot with rice.
Adapted from The Hungry Cuban