Entree: Cuba – Fricase de Pollo (Cuban braised chicken stew with potatoes, vegetables, olives, and a tangy tomato-citrus sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 6 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil or olive oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 2 garlic cloves, minced
- 1 green bell pepper, seeded and sliced, about 1 cup (150 g)
- 2 medium carrots, cut into 1/2 in (1 cm) rounds, about 1 cup (130 g)
- 1 lb (450 g) potatoes, peeled and cut into 1–1 1/2 in (2–3 cm) chunks
- 1 cup (240 ml) crushed tomatoes or tomato sauce
- 1/2 cup (120 ml) dry white wine (optional) or additional chicken stock
- 1 cup (240 ml) chicken stock
- 1/4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) lime juice
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 1/4 cup (35 g) pimento-stuffed green olives, halved
- 2 tbsp (20 g) capers, drained
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Additional salt and pepper to taste

Instructions

1. Season and dredge: pat the chicken thighs dry and season with salt and pepper. Lightly dredge each piece in the flour, shaking off excess.
2. Brown the chicken: heat the oil in a large, heavy-bottomed pot over medium-high heat. Brown the chicken, skin-side down first, 4–5 minutes per side until golden. Work in batches if needed. Transfer browned chicken to a plate.
3. Sauté aromatics and vegetables: reduce heat to medium. In the same pot, add the chopped onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds. Stir in bell pepper and carrots and cook another 3 minutes.
4. Build the braise: add the crushed tomatoes and deglaze with the white wine if using, scraping browned bits from the bottom. Return the chicken to the pot and add the chicken stock, sour orange or citrus mixture, bay leaf, oregano, and cumin. Bring to a gentle simmer.
5. Add potatoes and simmer: nestle the potato chunks around the chicken, cover, and simmer gently for 30–40 minutes until chicken is cooked through and potatoes are tender. Stir gently once or twice during cooking so flavors meld.
6. Finish and season: stir in olives and capers and simmer 2–3 minutes to heat through. Taste and adjust salt and pepper. Remove bay leaf.
7. Serve: sprinkle with chopped cilantro or parsley and serve hot with white rice or warm crusty bread.