Fricase de Pollo (Cuban-Style Chicken Friccasse) Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • ½ teaspoon sea salt
  • 1 tablespoon adobo seasoning, divided
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • ½ cup dry white cooking wine (such as Chardonnay or Pinot Grigio)
  • 1 (8-ounce) can tomato sauce
  • ½ bunch fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ cup salad olives, drained
Directions
  1. Sprinkle chicken with salt and 1 teaspoon adobo seasoning.
  2. Add olive oil to a large, heavy-bottomed pan and place over high heat.
  3. Brown chicken until golden on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
  4. Add onions to the same pan and saute until translucent.
  5. Add garlic and cook for another minute just until golden, stirring every so often so the garlic doesn't burn.
  6. Add wine and simmer until reduced by ⅓, about 2-3 minutes.
  7. Add tomato sauce, ¼ cup water, cilantro, cumin, oregano, olives, and remaining 2 teaspoons adobo seasoning to the pan, along with the cooked chicken.
  8. Cover and simmer for 25 minutes.
  9. Remove cilantro stems.
  10. Serve with white rice, if desired.