Fricase Cuban Chicken is a delightful symphony of flavors and textures that showcase the vibrant culinary traditions of Cuba. This savory stew begins with heating olive oil in a large pot over medium heat, where chicken pieces are browned to a golden hue, sealing in their juices. Once seared, the chicken is set aside, and the pot becomes a stage for the aromatic sautéing of chopped onion, green and red bell peppers until tender. A whiff of minced garlic is then added, enhancing the fragrance and depth of the sofrito.
A generous splash of dry white wine is poured in next, allowed to simmer and slightly reduce, imparting a subtle acidity. The base of the stew is enriched with tomato sauce and chicken broth, creating a robust and comforting foundation. The browned chicken pieces are returned to the pot, absorbing these delectable flavors.
The dish is elevated with the addition of pimento-stuffed green olives and sweet raisins, offering a balance of savory and sweet notes. Bay leaves, ground cumin, dried oregano, ground black pepper, and a pinch of salt imbue the stew with warm, earthy spices, characteristic of Cuban cuisine. Diced potatoes and capers are introduced, adding heartiness and a briny tang.
Covered and simmered on low heat for about 45 minutes, the ingredients meld together, producing a rich, flavorful broth as the chicken becomes succulent, and the potatoes tender. Before serving, the bay leaves are removed, revealing a dish that’s as visually appealing as it is delicious.
Fricase Cuban Chicken is not just a meal; it’s a celebration of Cuba’s culinary history, combining Spanish influences with local ingredients to create a comforting and festive dish that warms both the heart and soul.
Ingredients
1 whole chicken, cut into pieces
1/2 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup tomato sauce
1 cup chicken broth
1/2 cup pimento-stuffed green olives
1/2 cup raisins
2 bay leaves
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 cup potatoes, peeled and diced
1/4 cup capers
Salt to taste
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Brown the chicken pieces in the hot oil until golden on all sides. Remove the chicken and set aside.
3. In the same pot, sauté the chopped onion, green bell pepper, and red bell pepper until they become tender.
4. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
5. Pour in the dry white wine and let it simmer for a few minutes until it reduces slightly.
6. Stir in the tomato sauce and chicken broth, mixing well.
7. Add the browned chicken pieces back into the pot.
8. Stir in the pimento-stuffed green olives, raisins, and bay leaves.
9. Season with ground cumin, dried oregano, ground black pepper, and salt to taste.
10. Add the diced potatoes and capers to the pot.
11. Cover the pot and reduce the heat to low. Let it simmer for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.
12. Remove the bay leaves before serving.