Welcome into our world of food, work, and everything else in between!

Fricasse de Pollo

Fricasse de Pollo

Fricasse de Pollo (Cuban Style Chicken Stew), by legendary Cuban cook and author Nitza Villapol, is such a hearty and tasty stew that I was ready to make again. 

Recipe retrieved from Saveur, magazine number 163, the flavor profile rooted from the use of alcaparrado, a mixture of pimiento-stuffed olives and capers. Even though I omitted the olives when I made it, I still used the capers and the stew boasted such full and delicious flavors. From the pull-apart chicken, tangy-ness from the capers, heartiness from potatoes, and sweetness from the raisins, the stew was a great full-flavored meal. 

The dish yielded 4 servings. I served it with bread.


  • 1/4 cup lime juice
  • 1/4 cup fresh orange juice
  • 3 cloves garlic, lightly smashed
  • 1 3-4lb chicken, quartered (backbone discarded) (I simply bought 4 drumsticks and 4 bone-in chicken thighs)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 large green bell pepper, stemmed, seeded, and thinly sliced [I omitted, not a big fan, and saved some money]
  • 1 large white onion, thinly sliced
  • 1 cup dry white wine
  • 1 lb russet potatoes, peeled and cut into 1" pieces
  • 1/2 cup jarred alcaparrado or 1/3 cup pimiento-stuffed olives and 2 tbsp capers
  • 1/4 cup raisins
  • 1 (8oz) can tomato sauce
  • 1 cup frozen peas, defrosted


  1. Toss lime and orange juices, garlic, chicken, salt, and pepper in a bowl. Cover with plastic wrap; chill 1 hour.
  2. Heat oil in an 8-qt saucepan over medium-high heat. Remove chicken from marinade; pat dry using paper towels and reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8-10 minutes. Transfer chicken to a plate. Add bell pepper and onion to pan; cook until soft, 6-8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until reduced by half, 5-7 minutes. Return chicken to pan and add reserve marinade, potatoes, alcaparrado, raisins, tomato sauce, salt, pepper, and 1/2 cup water; boil. Reduce heat to medium-low; cook, covered, until chicken and potatoes are tender, about 45 minutes. Stir in peas before serving.
Grilled Chicken + Arugula and Zucchini Salad

Grilled Chicken + Arugula and Zucchini Salad