Description
Fricase de Pollo is a comforting and flavorful Latin American chicken stew featuring tender chicken thighs simmered in a seasoned tomato-based sauce with aromatic spices and fresh vegetables. This dish combines crispy sautéed potatoes with a rich mix of cumin, paprika, and herbs, finished with fresh cilantro for a vibrant and hearty meal perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken thighs, bone-in and skin-on
- Salt to taste
- Black pepper to taste
Sauté and Sauce
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 bay leaf
Liquids
- 1/2 cup dry white wine
- 1 cup chicken broth
Potatoes
- 2 medium potatoes, peeled and diced
Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the oil: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat to prepare for cooking the chicken and vegetables.
- Season the chicken: Season the chicken thighs generously with salt and black pepper on both sides to enhance flavor.
- Brown the chicken skin: Place the chicken thighs skin-side down in the hot skillet and cook for 5-7 minutes until the skin turns golden brown and crispy, developing delicious texture.
- Brown the other side: Flip the chicken thighs and cook for another 5-7 minutes until the other side is browned, locking in juices and flavor.
- Remove chicken: Take the browned chicken thighs off the skillet and set aside on a plate to make room for vegetables.
- Sauté onions and peppers: Add chopped onion and bell pepper to the same skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften and become fragrant.
- Add garlic: Stir in minced garlic and cook for 1-2 minutes, stirring constantly to avoid burning and release its aroma.
- Cook tomatoes: Add chopped tomatoes and cook for 5 minutes, stirring occasionally until they soften and release juices, forming the sauce base.
- Add spices and bay leaf: Stir in cumin, paprika, thyme, oregano, and bay leaf to infuse the sauce with warm, complex flavors.
- Return chicken: Nestle the browned chicken thighs back on top of the vegetable mixture in the skillet, preparing for simmering.
- Deglaze with wine: Pour white wine into the skillet, scraping the bottom to lift up any flavorful browned bits stuck to the pan.
- Add broth: Stir in chicken broth to combine all ingredients and build a flavorful cooking liquid for the chicken.
- Simmer covered: Bring the mixture to a gentle simmer, then reduce heat to low and cover the skillet to cook the chicken through gently.
- Cook chicken: Let the chicken simmer for 25-30 minutes until fully cooked and tender, allowing flavors to meld.
- Cook potatoes separately: Meanwhile, heat a separate pan over medium heat with some olive oil, add diced potatoes and cook for 10-12 minutes, stirring occasionally until golden brown and tender.
- Combine potatoes: After chicken is cooked, add the cooked potatoes to the skillet and stir to combine everything evenly.
- Simmer to meld flavors: Cover again and simmer for 5-7 minutes to harmonize the potatoes with the stew flavors.
- Adjust seasoning: Taste the dish and add more salt and black pepper if needed to suit your preference.
- Remove bay leaf: Take out the bay leaf and discard it to avoid bitterness.
- Garnish and serve: Sprinkle fresh chopped cilantro over the dish before serving to add a fresh, herbal brightness.
Notes
- Using bone-in, skin-on chicken thighs ensures moist, flavorful meat with crispy skin.
- Dry white wine helps to deglaze the pan and adds subtle acidity and depth to the sauce.
- Cooking potatoes separately keeps them crispy and prevents them from becoming too soggy in the stew.
- Herbs like thyme, oregano, and bay leaf provide an aromatic base classic to Latin American stews.
- Adjust the seasoning at the end to balance flavors according to your taste.
- This dish pairs well with white rice or crusty bread to soak up the delicious sauce.
