Entree: Cuba – Central Culinary Region – Fricase de Pollo (Chicken braised in a tangy tomato-wine sauce with vegetables, olives, and capers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6–8 pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, about 6 oz (170 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 4 garlic cloves, minced, about 12 g
- 1/2 cup (120 ml) dry white wine or dry sherry
- 1 cup (240 ml) chicken broth
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1/3 cup (50 g) pitted green olives
- 1 tbsp (15 g) capers, rinsed
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Season and brown chicken: Pat chicken pieces dry and season with salt and pepper. In a large heavy skillet or Dutch oven, heat olive oil over medium-high heat. Brown chicken in batches, skin-side down first, about 4–5 minutes per side until golden; transfer browned pieces to a plate.
2. Make the sofrito: Reduce heat to medium, add onion and bell pepper to the pan and cook until softened, about 6–8 minutes. Add minced garlic and cook 30 seconds more until fragrant. Stir in tomato paste and cook 1 minute to bloom flavors.
3. Deglaze and build sauce: Pour in white wine, scraping up browned bits from the bottom of the pan. Let wine reduce for 1–2 minutes, then add crushed tomatoes, chicken broth, oregano, and bay leaves. Stir to combine.
4. Add potatoes and chicken: Return browned chicken to the pan, nestling pieces into the sauce, and add potato cubes. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 30–40 minutes until chicken and potatoes are cooked through and tender.
5. Finish with brine and herbs: Stir in olives, capers, and vinegar or lime juice during the last 8–10 minutes of cooking; adjust salt and pepper to taste. Remove bay leaves before serving.
6. Serve: Garnish with chopped cilantro or parsley and serve hot with white rice or crusty bread to soak up the sauce.
7. Storage: Refrigerate leftovers up to 3 days or freeze portions up to 2 months. Reheat gently to avoid drying the chicken.