Cuban Chicken Fricassee

Cuban chicken fricassee is a home-style stew with potatoes, olives and a flavorful tomato-wine sauce. Serve it with white rice to catch every drop.

Recipe details

• Prep time: 20 min
• Cook time: 55 min
• Total time: 1 hr 15 min
• Servings: 6 servings
• Difficulty: Easy
• Estimated cost per serving: $3.20

Ingredients

• 3 lb (1.35 kg) chicken thighs and drumsticks
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 1/2 lb (680 g) potatoes, cut into chunks
• 1/3 cup green olives

Step-by-step instructions

1. Pat the chicken dry and season with salt and pepper. Brown in the oil for 4 minutes per side, then transfer to a plate.
2. Sauté the onion and pepper for 5 minutes. Add the garlic and cook for 30 seconds.
3. Pour in the wine and scrape the bottom of the pot. Add the tomato sauce, broth, cumin, oregano and bay leaf.
4. Return the chicken, cover and simmer gently for 25 minutes.
5. Add the potatoes and olives. Cover and cook for 20 to 25 minutes, until the potatoes are tender and chicken reaches 165°F (74°C).
6. Uncover and simmer briefly if the sauce needs thickening. Remove the bay leaf and adjust the salt.

Tips and variations

• Keep the potato chunks fairly large so they hold their shape.
• Fricassee tastes even better after resting overnight.