Recipe: Fricasé de Pollo (Cuban Stewed Chicken with Potatoes)

Author Marilyn Marrero shares this family recipe with us.

Posted 10:00 a.m. Sep 29, 2021 — Updated 10:00 a.m. Sep 29, 2021

Marilyn Marrero

, author of Just Like Mima'a

CARY, N.C. — My family immigrated from Cuba to the United States during the Mariel Boatlift of 1980. I was the first Cuban-American in my family (born in Miami, Fla.), the first one to learn to speak both Spanish and English, and the first one to leave Miami almost 25 years later.

My husband and I have lived in Cary for about 10 years, and we are so thankful to call this place home. Still, I often think about how different my daughters’ experiences are from mine. Having been raised in Miami, surrounded by a large Cuban family, our culture influenced just about every area of my life.

I recently published a book (Just Like Mima’s) to honor my grandmother, and also to bring those little pieces of our family, traditions and culture to the next generation. I really wanted my girls to know my family’s story and understand the struggles and victories of those who’ve endured before them. I also wanted them to be able to cook one of their favorite dishes someday, and tell their kids, “This is how Mima made it.”

I would say there is no greater compliment than to hear that our hearts are courageous, that our homes are welcoming, or that the aroma of something we’ve cooked is mouthwatering… just like Mima’s!

This is one of my daughters’ favorite dishes, and I am excited to share it with you all today.

Fricasé de Pollo Recipe (Cuban Stewed Chicken with Potatoes)

Serves 6 | 256 calories per serving

Ingredients:

6 pieces of chicken (I recommend bone-in chicken drumsticks or thighs for more flavor)
1 tablespoon of an all-purpose seasoning (I recommend BADIA Sazón Completa® or BADIA Sazón Tropical®)
2 tablespoons of oil of choice
1 onion (about 2 cups), diced
1/2 green and/or red bell pepper (about 1/2 cup), diced
4 garlic cloves (about 2 teaspoons), minced
2 cups of water
1 packet of seasoning mix with azafrán (saffron), for color and flavor
1/2 cup of white cooking wine
4 ounces of canned tomato sauce
2 large potatoes, peeled and cubed
Optional: 2 tablespoons of sliced green olives

Instructions:

1. Sprinkle the seasoning blend on the chicken.

2. Add the oil to a large pot over medium heat.

3. Once the oil is hot, add the chicken, turning it occasionally, to let it brown evenly on all sides.

4. Once the chicken is browned, add the onions, bell peppers and garlic, and sauté until the onions are soft and translucent.

5. Add the water, seasoning packet, wine and tomato sauce. Stir well and bring to a boil. 6. Reduce to medium-low heat, cover and cook for about 30 minutes.

7. Add the potatoes and olives (if desired). Cover the pot and cook for another 20-30 minutes until the chicken is fully cooked and the potatoes are soft. Serve over white rice.

¡Prueba Esto! (Try This!)

You can follow this same recipe for Carne con Papas (Cuban Stewed Beef with Potatoes). Serves 6 | 292 calories per serving. Use 2 pounds of cubed beef stew meat instead of the chicken.

¡No Me Digas! (You Don’t Say!)

Mima doesn’t use a slow cooker, but I love mine, and you can make both of these recipes in it. Add all the ingredients and cook on high for 4 hours or low for 6-8 hours.

Marilyn Marrero is the author of Just Like Mima’s: The Heart Behind The Cuban Recipes We All Love.

Suggest A Correction