Fricase De Pollo - Cuban Chicken Stew

This Caribbean chicken stew is literally packed with dozens of different flavors. A perfect dinner the whole family will enjoy!

Cuisine Cuban
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories Per Serving 518 kcal
Author Cooking The Globe


For the chicken marinade:

  • 3 cloves garlic , crushed and minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 cup orange juice
  • 3/4 cups lime juice
  • 2 1/2 lb (1.1kg) boneless skinless chicken thighs

For the stew:

  • 2-3 tablespoons olive oil
  • 1 yellow onion , finely chopped
  • 1/2 red bell pepper , seeded, cored, and finely chopped
  • 1/2 green bell pepper , seeded, cored, and finely chopped
  • 4 cloves garlic , diced
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 lb (900g) baby potatoes , scrubbed, quartered
  • 1/4 cup pitted green olives
  • 1/2 cup raisins
  • 1/4 cup balsamic vinegar
  • salt and pepper , to taste


  1. In a large bowl, combine all the marinade ingredients and mix well. Add the chicken and toss to coat. Cover with plastic wrap and let marinate for a few hours or overnight.

  2. Remove the chicken pieces from the marinade reserving it for later use. Heat the oil in a large pot and brown the chicken on both sides, 2-3 minutes per side. Transfer to a plate and set aside.

  3. Add the onion, bell peppers, and garlic to the same pot. Stir constantly over medium heat until the onion is soft, for about 5 minutes. Add the wine, stock, tomato sauce, reserved marinade, oregano, and cumin. Return the chicken to the pot and cook, covered, for about 40 minutes, until cooked through.

  4. Add the potatoes, olives, raisins, and balsamic vinegar. Cook for 15-20 minutes, until the potatoes are cooked through. Enjoy!