Dive into the culinary journey of preparing a traditional Cuban chicken fricassee, a dish that resonates with the diverse heritage of Latin America. Known as “fricase de pollo,” this recipe is a testament to the fusion of indigenous, African, and European culinary practices. Esteemed for its hearty and rich flavors, it is a popular choice for family gatherings or feeding large groups. Recipe expert Deniz Vergara shares her insights on this comfort food, noting its ability to cater to big crowds with its satisfying and wholesome nature.
Vergara presents her unique take on this classic, comparing it to pollo guisado, but highlighting the distinct addition of white wine. This guide is designed for both experienced cooks and beginners, revealing the steps to achieve a succulent fricase de pollo bathed in a spiced tomato sauce, enhanced with fresh herbs.
Assemble Your Ingredients for Fricase De Pollo
Begin by assembling all necessary ingredients. You’ll need chicken thighs, salt, adobo seasoning, onion, garlic olive oil, white wine, tomato sauce, water, fresh cilantro, ground cumin, dried oregano, and salad olives. Vergara suggests adding crushed red pepper flakes for those who prefer a bit of spice.
Step 1: Seasoning the Chicken
Generously season the chicken with salt and a teaspoon of adobo seasoning.
Step 2: Preparing the Pan
Heat olive oil in a large, heavy pan over high heat.
Step 3: Cooking the Chicken
Sear the chicken on both sides until golden, approximately 2-3 minutes per side. Set aside once done.
Step 4: Cooking Onions
In the same pan, cook onions until they are soft and translucent.
Step 5: Adding Garlic
Stir in garlic and cook for a minute until it’s just golden, ensuring it doesn’t burn.
Step 6: Incorporating the Wine
Pour in the wine and let it simmer, reducing it by a third, for around 2-3 minutes.
Step 7: Combining Remaining Ingredients
Add in the tomato sauce, cumin, oregano, olives, water, and the rest of the adobo seasoning to the pan, along with the previously cooked chicken.
Step 8: Simmering
Cover the pan and let it simmer for 25 minutes.
Step 9: Final Touches
Remove the cilantro stems before serving.
Step 10: Ready to Serve
Serve alongside white rice if you like.
Ideal Sides for Fricase De Pollo
Choose from a range of sides to complement your meal, such as white rice, beans, a green salad, and tostones (fried green plantains), as recommended by Vergara. The simplicity of white rice pairs well with the rich sauce, while tostones offer a sweet and crunchy contrast. For a sweeter side dish, try maduros (caramelized ripe plantains) or pair the stew with boiled or fried yuca served with garlic mojo sauce for a garlicky, starchy accompaniment.
Personalizing Your Fricase De Pollo Recipe
Adapt the fricase de pollo to your taste by choosing your preferred chicken cuts, whether it’s thighs, drumsticks, or breasts. Vergara advises ensuring proper browning and cooking time. Marinate the chicken for added flavor using citrus, garlic, cumin, and oregano. Introduce additional vegetables like bell peppers or peas, or for a Caribbean flair, incorporate coconut milk into the sauce, adding a creamy texture and subtle coconut essence. Remember, the reduction of white wine is crucial for achieving the perfect balance of flavors in this dish.
Cuban Chicken Fricassee (Fricase De Pollo) Cooking Instructions
Ingredients
- 4 chicken thighs with bone and skin, approximately 2 lbs in total
- ½ teaspoon of fine sea salt
- 1 tablespoon of adobo seasoning, to be used in parts
- 3 tablespoons of extra virgin olive oil
- 1 diced medium-sized yellow onion
- 4 cloves of garlic, finely minced
- ½ cup of a dry white wine suitable for cooking (options include Chardonnay or Pinot Grigio)
- One 8-ounce can of smooth tomato sauce
- Half a bunch of fresh cilantro leaves
- ½ teaspoon each of ground cumin and dried oregano
- ¼ cup of drained salad olives
Directions
- Season the chicken thighs evenly with salt and a teaspoon of the adobo seasoning.
- In a large, heavy pan, heat the olive oil over a high flame.
- Cook the chicken until it achieves a golden hue on both sides, which should take about 2-3 minutes per side. After browning, remove the chicken and set it aside.
- In the same pan, cook the diced onions until they become soft and clear in appearance.
- Add the minced garlic to the pan, cooking it for a minute until it turns golden. Stir frequently to prevent burning.
- Pour in the wine and allow it to simmer, reducing the volume by one-third, which takes around 2-3 minutes.
- To the pan, add the tomato sauce, a quarter cup of water, the cumin, oregano, cilantro, olives, and the remaining two teaspoons of adobo seasoning. Return the browned chicken to the pan.
- Cover the pan and let the contents simmer gently for 25 minutes.
- Before serving, remove the stems of the cilantro.
- This dish is traditionally served with white rice, which can be prepared as per your preference.