Skip to content

Fricase De Pollo (Cuban-Style Chicken Friccasse) Recipe


    • 3 pounds of chicken, cut into serving pieces
    • 1/2 cup bitter orange juice (naranja agria) or a mix of orange and lime juice
    • 1/4 cup olive oil
    • 1 large onion, finely chopped
    • 1 bell pepper, finely chopped
    • 4 garlic cloves, minced
    • 1 cup tomato sauce
    • 1 cup dry white wine
    • 1 cup chicken broth
    • 1 bay leaf
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 2 large potatoes, peeled and cut into chunks
    • 1 cup frozen peas
    • 1/4 cup capers (optional)
    • 1/4 cup raisins (optional)
    • Fresh parsley for garnish


    Marinate the Chicken:

    Place the chicken pieces in a large bowl.

    Mix the bitter orange juice (or a mix of orange and lime juice) with salt and pepper.

    Pour the marinade over the chicken, making sure all pieces are well-coated.

    Cover and refrigerate for at least 1 hour, preferably overnight.

    Sear the Chicken:

    In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat.

    Remove the chicken from the marinade, reserving the marinade for later.

    Brown the chicken pieces on all sides until golden brown. Work in batches if needed.

    Remove the browned chicken and set it aside.

    Sauté Aromatics:

    In the same pot, add the chopped onion, bell pepper, and minced garlic.

    Sauté until the vegetables are softened and aromatic.

    Combine Ingredients:

    Return the browned chicken to the pot.

    Add the tomato sauce, dry white wine, chicken broth, bay leaf, cumin, oregano, and the reserved marinade.

    Season with salt and pepper to taste.


    Bring the mixture to a boil, then reduce the heat to low.

    Cover and simmer for about 30 minutes or until the chicken is cooked through.

    Add Potatoes and Peas:

    Add the potato chunks to the pot and continue simmering until the potatoes are tender, about 15-20 minutes.

    Add the frozen peas and continue cooking for an additional 5 minutes.

    Adjust Seasoning and Add Optional Ingredients:

    Taste and adjust the seasoning as needed.

    If desired, add capers and raisins for extra flavor. Simmer for an additional 5 minutes.


    Discard the bay leaf.

    Garnish with fresh parsley and serve the Fricasé de Pollo over rice or with crusty bread.

    Enjoy your delicious Cuban-style Chicken Fricassée!

    Leave a Reply

    Your email address will not be published. Required fields are marked *