Cuban chicken fricassee simmered with sofrito, potatoes, olives, tomato sauce, and white wine.
24 min prep 48 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken drumsticks with half the salt, the black pepper, and cumin.
Finely chop the onion, green pepper, and garlic, and cut the potatoes into large cubes.
Turn the chicken in olive oil for 8 minutes until it takes color, then transfer it to a plate.
Saute the onion, pepper, and garlic in the same pot for 6 minutes.
Add the tomato puree, white wine, bay leaves, and remaining salt, then boil for 8 minutes.
Add the chicken, potatoes, and olives to the sauce.
Cook the fricase de pollo over low heat for 28 minutes, until the chicken and potatoes are tender.
💡 Tip: Do not pour the olive brine into the dish; olives from Turkish markets can be saltier and quickly make the sauce sharp.
🍽️ Serving suggestion: Serve fricase de pollo with white rice, optional black beans, and a lemony salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~480
kcal calories
33
g protein
38
g carbs
22
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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