Cuban
Fricasé de pollo
A Cuban chicken fricassee with bone-in chicken marinated in sour orange mojo, then braised with sofrito, wine, tomato, potatoes, olives, and a touch of sweetness from raisins. The sauce should be glossy and savory, with tender chicken and potatoes that have soaked up the sazón.
Watch it madeCocina Con Fujita · 19:20
Ingredients
- Bone-in chicken thighs and drumsticks1 1/4 lb
- Sour orange juice1/4 cup
- Garlic cloves, minced4
- Dried oregano1 tsp
- Ground cumin1/2 tsp
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Olive oil1 1/2 tbsp
- Yellow onion, thinly sliced1/2 medium
- Green bell pepper, thinly sliced1/2
- Tomato sauce1/2 cup
- Dry white wine1/3 cup
- Bay leaf1
- Small waxy potatoes, peeled and quartered10 oz
- Pimento-stuffed green olives1/4 cup
- Raisins1 tbsp
- Chicken broth or water1/4 cup, as needed
- Chopped fresh parsley1 tbsp
Method
- Pat the chicken dry and place it in a bowl with the sour orange juice, garlic, oregano, cumin, salt, and black pepper.
- Turn the chicken well in the mojo, cover, and refrigerate for at least 1 hour, turning once if possible.
- Remove the chicken from the marinade, letting excess drip back into the bowl, and reserve the marinade.
- Heat the olive oil in a heavy pot or caldero over medium-high heat.
- Brown the chicken skin-side down first, turning until golden on all sides, about 8 minutes total, then transfer it to a plate.
- Lower the heat to medium and add the onion and green bell pepper to the same pot.
- Cook the sofrito, scraping the browned bits, until the vegetables are soft and fragrant, about 6 minutes.
- Stir in the tomato sauce and cook for 2 minutes to deepen its flavor.
- Pour in the dry white wine and simmer for 1 minute, scraping the bottom of the pot.
- Add the reserved marinade, bay leaf, potatoes, olives, raisins, and browned chicken with any juices.
- Add just enough chicken broth or water to bring the liquid about halfway up the chicken, then bring to a gentle simmer.
- Cover and cook over medium-low heat for 30 minutes, turning the chicken once.
- Uncover and simmer for 10 to 15 minutes more, until the chicken is tender, the potatoes are cooked through, and the sauce has thickened.
- Taste and adjust salt if needed, discard the bay leaf, and rest the fricasé for 5 minutes before serving.
- Sprinkle with parsley and serve hot with the sauce spooned over the chicken and potatoes.
Common questions
Can I substitute sour orange juice if I can't find it for fricasé de pollo?
Yes. Use a mix of fresh orange juice and lime juice, about 3 parts orange to 1 part lime, to mimic the bright, tangy Cuban mojo. Plain orange juice alone is too sweet; add a little extra vinegar or lime if needed.
How long should I marinate the chicken, and is overnight okay?
At least 1 hour is enough for flavor, but 4 to 8 hours is better if you have time. Overnight is fine for bone-in chicken, though much longer can make the surface a little soft from the acid.
What are the most common mistakes when making fricasé de pollo?
The biggest mistakes are not browning the chicken well, rushing the sofrito, and adding too much liquid too early. Also, don’t skip scraping the browned bits; that fond gives the sauce its depth and classic flavor.
How should I store leftovers, and does the dish reheat well?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It reheats very well, and the flavor often improves the next day. Reheat gently on the stove with a splash of water or broth if the sauce thickens.
What should I serve with Cuban fricasé de pollo?
It’s traditionally served with white rice, which soaks up the sauce nicely. Black beans, fried sweet plantains, or a simple avocado salad also work well. Keep the sides plain so the savory, tangy sauce stays the focus.