Get ready to embark on a culinary journey that will make your kitchen smell like a traditional Cuban home! Fricase de Pollo is not just a chicken stew – it's a flavor-packed experience that combines tender, succulent chicken with a rich, aromatic sauce that will have your family and friends begging for seconds. This classic Cuban comfort dish is the perfect blend of hearty ingredients and vibrant spices that promises to turn an ordinary dinner into an extraordinary feast.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 bay leaf
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will make the cooking process smoother and more efficient.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to warm up for about a minute.
- While the oil is heating, season the chicken thighs with salt and pepper on both sides. Once the oil is hot, carefully add the chicken thighs to the pot, skin side down.
- Cook the chicken for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 5 minutes on the other side. Once browned, remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are softened and fragrant.
- Add the cumin and paprika to the sautéed vegetables, stirring well to coat them in the spices. Cook for another minute to release the flavors of the spices.
- Pour in the can of diced tomatoes (with their juices) and the chicken broth. Stir to combine all the ingredients.
- Return the browned chicken thighs to the pot, nestling them into the liquid. Add the bay leaf for added flavor.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
- After the cooking time is complete, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). Taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Once ready, remove the bay leaf from the pot. Serve the fricase de pollo hot, garnished with fresh herbs if desired, alongside rice or crusty bread to soak up the delicious sauce.
Tips
- Choose the Right Chicken: Bone-in, skin-on chicken thighs are key to achieving maximum flavor and tenderness. The bones help create a richer sauce, and the skin adds delicious crispy texture.
- Browning is Crucial: Take your time when browning the chicken. This step develops deep, complex flavors that are fundamental to the dish's success.
- Low and Slow is the Way to Go: Simmer the stew on low heat to allow the flavors to meld together and the chicken to become incredibly tender.
- Spice Balance: Don't be afraid to adjust the cumin and paprika to your taste. These spices are the heart of the dish's flavor profile.
- Fresh Herbs Matter: If possible, garnish with fresh cilantro or parsley just before serving to add a bright, fresh note to the rich stew.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and deepen overnight.
- Perfect Pairings: Serve with white rice, black beans, or crusty bread to soak up the delicious sauce. A simple side salad can help balance the richness of the stew.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
