Chicken Fricasse – Fricasé de Pollo

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Even the French had an influence on Cuban cuisine in this classic chicken dish.

Preparation time: 10 mins
Cooking time: 50 mins

Difficulty: Easy - for beginners
Serves: 4 servings


1/2 cup sour orange juice (or use 2 parts orange to one part lemon and one part lime juice)
6 cloves garlic, peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken pieces, skinned
1/4 cup flour for dusting chicken pieces
1/3 cup olive oil
1 cup red potatoes, peeled and cubed
2 cups chopped onions
1 cup chopped bell pepper
1 cup tomato sauce
1 cup wine
1/2 cup stuffed green olives
1/2 cup raisins


Use a large non-metallic bowl and whisk together the sour orange juice, garlic, salt, and pepper.

Add the skinless chicken pieces to the marinade, cover, and refrigerate a minimum of 4 hours, but preferably overnight.

Remove the chicken from the marinade and blot on paper towels. Reserve marinade.

Use a large covered frying pan. Salt and pepper the chicken pieces and lightly dust with flour. Heat the olive oil in the pan until it just starts to smoke.

Quickly, (and carefully) add the chicken pieces to the hot oil, browning on both sides, just a minute or 2 per side. Do this in two small batches. Remove chicken and set aside.

Sauté the potato cubes in the same hot oil until lightly browned on all sides. Remove potatoes and set aside.

Sauté the onions and green pepper until limp. Return the chicken to the pan. Add the reserved marinade, tomato sauce, wine, olives, raisins, and browned potatoes.

Cover, reduce heat to low, and simmer until the chicken is done, about 20 to 30 minutes. Don't overcook. Serve the chicken pieces over white rice with plenty of sauce.


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