Whenever I ask my husband to choose a special meal, whether it be for his birthday or another occasion, he picks this chicken dish EVERY time. Although I know his answer before he says it, I put the question out there anyway to see if maybe he will surprise me. He never does. And every time, I mouth his response under my breath as he vocalizes it.
There’s something comforting about predictability. If someday I have enough recipes on this newborn blog to have a “Comfort Foods” category, this would surely be found there, at least if my husband had any say in the matter. Truth be told, I really love this recipe too. The flavors are amazing.
This recipe is adapted from A Taste of Old Cuba. I don’t actually own the cookbook, but have a couple of recipes photocopied from it and for the life of me, I do not recall how they got into my recipe binder. All I know is that I’m glad this one is there and we have been enjoying it for many years. My girls like it too, although they pick out the olives which you could leave out if you’re not a fan either. My youngest daughter also picks out the raisins, which end up on my plate. She loves raisins, but throw them into dinner and all bets are off. I love them in this dish. They are a welcome contrast to the tangy tomato sauce, plumping up as they cook and providing a nice, subtle sweetness.
This Fricasé de Pollo, as it’s called in Spanish, is cooked in a tomato-based sauce and not a white sauce, as is the case in other versions of chicken fricassee I have come across. You can use any chicken pieces you like. I love thighs, so I usually buy a pack of thighs and another of breasts, but you could use a whole cut up chicken just as well. The chicken is marinated in sour orange juice and garlic for a couple of hours prior to cooking. Too much marinating in lime juice could start cooking the chicken, so I would limit it to 2 hours. The same marinade is then used to flavor the cooking sauce, whose light citrus flavor comes through in the finished sauce.
Sour oranges are also called bitter oranges or Seville oranges. They are used often in Latin American cooking, especially for marinades. Some people think they are regular oranges that haven’t fully ripened, but they are in fact, a different variety. For those who don’t have easy access to sour oranges, you can substitute a couple of oranges and limes/lemons, which I do every time I can’t find them…works like a charm.
Serve this chicken over steamed rice (or quinoa if you prefer) to really appreciate the richly-flavored sauce. I like Jasmine rice. As is the case with many saucy meals, the flavors are even better the next day, so feel free to make this one ahead. It is easy enough for a casual dinner and special enough to serve for company.
You might also like:
Slow Cooker Cuban Black Beans – Frijoles Negros
Cuban Chicken Fricassee
Our favorite chicken dish, this chicken fricassee is comforting and delicious with a very flavorful tomato-based sauce that is best served over rice.
Marinade
- 1/2 cup sour orange juice or juice of about 1 orange + 2 limes/lemons to equal 1/2 cup
- 4 garlic cloves, smashed but whole
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 4 pounds chicken pieces, skinless
For Cooking the Chicken
- 1/3 cup vegetable or canola oil
- 2 medium (or 1 large) onions, chopped
- 1 green bell pepper, chopped
- 1 cup dry white wine
- 1 cup canned tomato sauce
- 1/2 teaspoon salt
- 1/4 cup capers (optional)
- 1/2 cup stuffed green olives
- 1/2 cup raisins
- 1 pound white or red potatoes, about 2 large potatoes, peeled and cut into 1 1/2-2 inch cubes
Marinade
-
In a large container or bowl, combine the sour orange juice (or orange/lime juice blend), garlic, salt, and pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for 1 to 2 hours, but not longer.
- Remove the chicken and blot dry with paper towels, reserving the marinade. Remove and mince the smashed garlic gloves.
Cooking the Chicken
- In a large Dutch oven, heat the oil over medium heat. Brown the chicken pieces in batches to not overcrowd the pan. Set the chicken aside.
- To the same pan, add the chopped onion, green pepper, and minced garlic. Saute until softened and onion is translucent.
-
Add the wine allowing it to deglaze the pan, about 2 minutes. Add the reserved marinade, tomato sauce, 1/2 tsp salt, capers (if using), olives, raisins, potatoes, and chicken. Nestle chicken into sauce. Heat to almost boiling.
-
Reduce heat to low, cover, and simmer for 35-40 minutes (turning chicken halfway through) or until the chicken is fully cooked and the potatoes are soft. Season with additional salt and pepper, if needed.
- Prepare rice while chicken is cooking.
- Serve chicken over rice with plenty of sauce.
Prep time above based on 1 hour marinade time
This recipe tastes just like my grandma makes it! It’s so good. Thank you!
Glad you like it! We love it too and we make it often. It’s my husband’s favorite 🙂 Thanks for letting me know
Thank you so much for sharing this recipe, Blanca. I am a “beginner” in the kitchen and was amazed at how easy this recipe was to follow. I “wowed” my family with this dish. The flavors meld together wonderfully and the dish serves beautifully. It is a new family favorite.
Hi Linda. I’m so glad you and your family enjoyed it. Another very easy, very tasty chicken recipe is the ‘Slow Cooker Lemon Chicken’. Thank you for commenting 🙂
Just like our local Cuban restaurant in central Florida