Fricasé de Pollo Cubano

Fricasé de Pollo is one of Cuba's most beloved weeknight dinners — a Spanish-influenced braise that absorbed African and Taíno flavours over centuries to become something entirely Cuban. Bone-in chicken is simmered in a sofrito-based tomato sauce with olives, capers, and wine until the meat falls from the bone, then finished with potatoes that soak up every drop of the sauce. It is Sunday cooking, grandmother cooking, and comfort incarnate.

Serves: 4

Ingredients

• 1.2kg (2¾ lb) bone-in chicken pieces (thighs and drumsticks)
• 1½ tsp salt, plus more to taste
• ½ tsp black pepper
• 60ml (¼ cup) neutral oil
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 120ml (½ cup) dry white wine or dry sherry
• 400g (14 oz) canned crushed tomatoes
• 240ml (1 cup) chicken stock
• 30g (2 tbsp) pimiento-stuffed green olives, sliced
• 2 tbsp capers, drained
• 400g (14 oz) waxy potatoes, cut into 4cm (1½-inch) chunks
• 1 bay leaf
• Fresh flat-leaf parsley, to garnish
• White rice, for serving

Instructions

1. Season the chicken pieces all over with salt and pepper.
2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken in batches for 3–4 minutes per side until golden. Remove and set aside.
3. In the same pot, reduce heat to medium. Add the onion and green pepper and cook, stirring, for 5–6 minutes until softened.
4. Add the garlic, cumin, and oregano. Cook for 1 minute until fragrant.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes.
6. Add the crushed tomatoes, chicken stock, olives, capers, and bay leaf. Stir to combine.
7. Return the chicken to the pot, submerging it in the sauce. Bring to a boil, then reduce heat to low, cover, and braise for 20 minutes.
8. Add the potato chunks, pushing them into the sauce. Cover and continue to cook for a further 20–25 minutes until the potatoes are tender and the chicken is cooked through and falling off the bone.
9. Taste and adjust seasoning. Remove bay leaf. Garnish with fresh parsley and serve over white rice.

Cook's Notes: The dish improves overnight — the potatoes absorb the sauce beautifully by the next day. Add a pinch of saffron with the tomatoes for a more luxurious version. Bone-in chicken is essential; boneless will turn dry.