Cuban Chicken Fricassee

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A classic Cuban comfort dish featuring bone-in chicken simmered in a tangy tomato-wine sauce with potatoes, Manzanilla olives, and capers. The traditional sour-orange marinade tenderizes the meat while infusing it with bright citrus notes before braising.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 780 mgSodium
• 920 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the chicken and marinade

• 3 lb bone-in chicken thighs and drumsticks, skin-on
• 1/2 cup sour orange juice (or 1/4 cup fresh orange juice plus 2 tablespoons fresh lime juice)
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the stew base

• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 (14.5 oz) can crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 1/4 teaspoon saffron threads (optional)
• 1/2 teaspoon smoked paprika

For finishing

• 1 1/2 lb Yukon gold potatoes, peeled and cut into 1-inch cubes
• 3/4 cup pitted Manzanilla olives, halved
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh parsley
• Cooked white rice, for serving

Directions

1. In a large bowl, combine sour orange juice, garlic, oregano, cumin, salt, and pepper. Add the chicken pieces and toss to coat. Marinate at room temperature for 20 minutes (or refrigerate up to 4 hours).
2. Heat olive oil in a wide Dutch oven or deep skillet over medium-high heat. Pat chicken dry and brown in batches, about 4 minutes per side. Transfer browned chicken to a plate; discard excess marinade liquid.
3. Reduce heat to medium and add the onion, bell pepper, and a pinch of salt to the pot. Cook, stirring often, until softened and lightly caramelized, 6 to 8 minutes. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine reduces by half, about 3 minutes.
5. Add the crushed tomatoes, chicken broth, bay leaves, saffron, and smoked paprika. Return the chicken and any accumulated juices to the pot, nestling pieces into the sauce. Bring to a gentle simmer, cover, and cook for 20 minutes.
6. Add the potatoes to the pot, submerging them in the sauce as much as possible. Cover and continue simmering until the chicken is fall-off-the-bone tender and the potatoes are easily pierced with a fork, 15 to 18 minutes.
7. Stir in the olives and capers, then simmer uncovered for 3 to 4 minutes to meld the briny flavors. Discard bay leaves.
8. Taste and adjust salt and pepper. Sprinkle generously with fresh parsley and serve hot over steamed white rice, spooning the rich sauce over each portion.

Cook’s Notes

• Sour orange (naranja agria) is essential for authentic flavor; the bottled Goya brand is widely available in Latin markets. The 50/50 orange-lime mix is a solid substitute.
• Brown the chicken in batches to avoid steaming the skin. A deep, even sear builds the foundation of flavor for the sauce.
• Bone-in, skin-on chicken is non-negotiable here. The bones enrich the sauce during braising, and the skin keeps the meat juicy.
• For a thicker sauce, mash a few potato cubes against the side of the pot during the final simmer; they will naturally thicken the braise.
• Leftovers keep beautifully for up to 3 days in the refrigerator and taste even better the next day as the olives and capers mellow into the sauce.

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