Bone-in chicken thighs braised in a lemony garlic-wine sauce with olives, inspired by Cuba's classic pollo en fricase.
Pollo en fricase is a Cuban Sunday staple - chicken braised low and slow in a wine and tomato sauce until it's falling-apart tender. This family version leans the sauce toward lemon and garlic instead of a heavier tomato base, keeping the braise bright while still built on the same technique: chicken seared first for color, then simmered gently in a covered pot until the meat is tender and the sauce has reduced into something worth spooning over rice. Searing the chicken skin-side down until deeply golden before braising is what gives the final sauce its color and depth - skipping that step leaves you with a pale, flat-tasting braise no matter how long it simmers.
Serves 4
Pat chicken dry and season with 1 tsp salt. Heat olive oil in a Dutch oven over medium-high heat and sear thighs skin-side down 6-7 minutes until deeply golden. Flip and sear 3 minutes more, then remove.
Do not move the chicken while it sears - let the skin release naturally, which usually takes the full 6-7 minutes.
Pour off all but 2 tbsp fat. Add onion and green pepper, cook 6 minutes until soft, then stir in garlic and oregano for 1 minute.
Pour in the wine, scraping up any browned bits, and simmer 2 minutes until slightly reduced.
Return chicken to the pot skin-side up. Add stock, lemon juice, lemon zest, bay leaf and remaining salt. Bring to a simmer, cover, and cook over low heat 30-35 minutes until the chicken is tender.
Remove the lid, stir in olives, and simmer uncovered 8-10 minutes until the sauce thickens slightly.
Remove bay leaf, taste for salt and acidity, and finish with chopped parsley or cilantro before serving over rice.
Use a heavy Dutch oven so the braise holds steady, even heat rather than scorching on the bottom.
Don't skip searing the chicken skin - that browning step builds the fond that flavors the entire sauce.
If the sauce is too thin after braising, simmer uncovered a bit longer rather than adding cornstarch, which dulls the flavor.
Add sliced carrots and potatoes to the braise for a heartier one-pot version, common in many Cuban households.
Swap white wine for dry sherry for a slightly nuttier depth.
Use bone-in chicken breasts instead of thighs, reducing the braising time to about 20-25 minutes to avoid drying them out.
Refrigerate up to 4 days; the flavor deepens overnight. Reheat gently on the stovetop over low heat, covered, adding a splash of stock if the sauce has thickened too much.
Pollo en fricase reflects the Spanish fricassee technique adapted with Caribbean sofrito and citrus, and remains one of the most requested Sunday dinners in Cuban and Cuban-American households.
Yes, though bone-in gives more flavor to the sauce and stays juicier through the braise; reduce the cooking time to about 20-25 minutes if using boneless.
This can happen if too much lemon pith was included in the zest, or if the garlic browned too much during searing. Zest carefully, avoiding the white pith, and keep the heat moderate when cooking garlic.
Yes - sear the chicken and build the base on the stovetop first, then transfer everything to a slow cooker and cook on low for 5-6 hours.
Per serving (380g / 13.4 oz) · 4 servings total
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