Fricase de Pollo (Cuban Chicken Fricassee)

Fricase de pollo is Cuba's answer to French fricassee — a deeply homey, slow-braised chicken dish that every Cuban grandmother has her own version of. Unlike its European cousin, the Cuban fricase leans on the island's defining sofrito base of onion, garlic, bell pepper, and tomato, and often incorporates olives, capers, and potatoes that absorb the rich sauce. The chicken is braised until fall-off-the-bone tender in a wine-and-tomato sauce that has just enough acidity to balance the richness of the dark meat. It is comfort food at its most complete, meant to be ladled over white rice and eaten in generous helpings.

Serves: 4

Ingredients

• 1.2kg (2.6 lb) bone-in, skin-on chicken thighs and drumsticks
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• Black pepper to taste
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 6 garlic cloves, minced
• 400g (14 oz) canned crushed tomatoes
• 125ml (½ cup) dry white wine
• 125ml (½ cup) chicken stock
• 2 medium potatoes, peeled and quartered
• 60g (2 oz) pimento-stuffed green olives
• 2 tbsp capers
• 1 bay leaf
• Fresh parsley to garnish

Instructions

1. Season chicken pieces on all sides with salt, cumin, oregano, and black pepper. Allow to sit at room temperature for 20 minutes.
2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken pieces, skin-side down, for 5-6 minutes until deep golden. Flip and brown the other side for 3-4 minutes. Remove and set aside.
3. In the same pot, reduce heat to medium and cook onion and bell pepper in the remaining fat for 6-7 minutes until softened. Add garlic and cook for 1 minute more.
4. Pour in white wine and scrape up any browned bits from the base. Add crushed tomatoes, chicken stock, and bay leaf. Stir to combine.
5. Return chicken to the pot, nestling pieces into the sauce. Bring to a simmer, cover, and cook over low heat for 25 minutes.
6. Add potatoes, olives, and capers. Cover and cook for a further 20-25 minutes until potatoes are tender and chicken is cooked through.
7. Taste and adjust seasoning. Remove bay leaf. Serve garnished with fresh parsley.

Cook's Notes: Browning the chicken properly is the single most important step — the fond left in the pan builds the flavour base of the entire sauce. Bone-in pieces are essential; boneless chicken will dry out during the long braise. The olives and capers are not optional garnishes; their brininess is a structural part of the flavour.