Fricase de Pollo (Chicken Fricassee)

Recipe By: Calphalon Team  -  Originally Published: 9/20/2011


A popular dish rooted in the traditions of Cuban cuisine.  With its complex flavors and tender, fall-off-the-bone chicken, this hearty stew may easily become your favorite, too!

  • Servings: Serves 4
  • Prep Time: More than 60 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


1 chicken, cut into quarters

juice of 2 limes


6 garlic cloves, minced 

1 tsp. cumin 

1 tsp. oregano

1 large onion, chopped

1 large green pepper, chopped

1/4 c.extra virgin olive oil

1 14-oz. can tomato sauce

1 c. red wine

1 tsp. white vinegar

2 bay leaves

4 - 5 medium potatoes, peeled and cut into cubes

green olives (manzanilla type)


In a large bowl, combine the lime juice, salt, minced garlic, oregano, cumin, onions and green pepper.  Add chicken and marinate for at least 1 hour.

In a stew pot, heat the olive oil and brown the chicken pieces (not fully cooked).  Add back the rest of the marinade and add the remaining ingredients.  Mix and add 1/4 c. of water.

Cook on medium-low heat until the chicken is completely done, approximately 1 hour.

Serve with white rice and French bread.