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Home » Main Courses » Chicken & Turkey Main Courses » Cuban Chicken Fricassee with Alcaparrado

Cuban Chicken Fricassee with Alcaparrado

Sep 22, 2023 · by Valentina · 14 Comments

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Cuban Chicken Fricassee is a Cuban-style chicken stew with an incredibly delicious combination of ingredients called Alcaparrado. This hearty, flavor-packed recipe is a one-pan dinner that you can make ahead and enjoy all week.

Dark blue plate on white plate with chicken and a sauce with pemiento-stuffed green olives, tomatoes, peas and red peppers.

Made in one pan, Cuban Chicken Fricassee is a comforting and deeply flavored stew.

Like most stews, the flavors need time to blend, but you can still get this dish on the table in an hour. And there are a couple of shortcuts that will get you there sooner, if time is an issue. (You can also make it ahead!)

Loaded with chicken and potatoes in a tomato-based sauce, this stew is a warming, cozy fall and winter meal.

What is Alcaparrado?

  • Alcaparrado is a mix of Manzanilla olives, pimientos and capers. The blend in my stew also contains raisins, which is common in Cuban Chicken Fricassee (Fricasé de Pollo a la Cubano).
  • It's known as a Spanish style of preserving olives, though it's most commonly found in Puerto Rican and Caribbean cuisines. There are different variations all over Latin America and in the Mediterranean, too.

What is Fricassee?

Fricassee usually refers to a stew made with pieces of meat or chicken that have been browned in a pan and then cooked and and served in a sauce with additional ingredients.

The Ingredients

Individual terra cotta bowls holding peas, raisins, capers, olives and garlic, with potatoes, red pepper, onion limes and orange cut in half.
  • chicken - This stew is cooked with bone-in, skinless pieces of chicken. Fresh raw chicken should be a light pink color with white pieces of fat, little to no odor, soft and moist.
  • extra virgin olive oil - Use one you love the flavor of. I like this one.
  • Manzanilla-pimiento stuffed olives
  • capers - Capers are unripened, pickled green flower buds of a Caper Bush. They're tart, tangy and salty.
  • raisins - Black or golden.
  • lime juice
  • orange juice - Freshly squeezed is best.
  • tomatoes - This recipe calls for canned, diced tomatoes in juice. I use these.
  • peas - Frozen and thawed.
  • potato - You can use almost any potato, but my favorites for this recipe are Yukon Gold, Russet or Red.
  • red bell peppers - These will be roasted and they'll add a delicious smoky flavor to the stew. A good pepper should be firm, deeply colored and slightly shiny.
  • red wine - Dry red wine. Use one you love because the alcohol cooks off, not the flavor.
  • onion -Try to choose onions that are firm, heavy for their size and without bruises.
  • fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. (Pro tip: If there are green shoots in garlic, cut the cloves in half and r emove them with the tip of a paring knife. The rest of the clove should still be good.)
  • Kosher salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives.
  • black pepper - Preferably freshly ground.

(See recipe card below for quantities.)

Substitutions, Variations and Short Cuts

If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.

  • If you'd like to substitute the bone-in chicken for boneless, skinless thighs or breasts, go for it. Brown them per the instructions for the bone-in. (You will need about 2 ¾ to 3-pounds.)
  • Manzanilla-pimiento stuffed olives and capers. These two ingredients can be substituted with jarred Alcaparrado. You should be able to find it in most grocery stores. The main difference is that the pimientos will be included in the mix, but they won't be stuffed into the olives.
  • Canned tomatoes. If you'd prefer to use fresh tomatoes, be sure they're on the sweet side (in season), and use an extra cup.
  • Peas. The peas can be substituted with edamame beans (unsalted, use about 1 cup) or spinach (use about 4 packed cups).
  • Red bell peppers. To save time, instead of roasting the pepper yourself, you can buy jarred roasted red peppers.
  • Red wine. If you want to substitute the wine you can use a combination of red wine vinegar and water (half and half), chicken or vegetable stock (low-sodium), or tomato juice (low-sodium).
  • Vegetarian and vegan version. Use extra firm tofu or cauliflower, cut into approximately ½-inch slices. Brown them first in the pan, the same way you would the chicken, and shorten the oven time by about 10 minutes.
Oval baking dish with baked chicken and Alcaparrado sauce with olives, raisins, tomatoes and capers.

Recipe Tips

  • Be sure not to skip searing (browning) the chicken. This seals in the juices, adds flavor, and shortens the cooking time in the oven.
  • When you buy a whole, cut-up chicken, the skin is almost always still on. If you have any trouble removing it, pull it with a paper towel. It'll come off easily this way -- especially on the legs and wings.
  • When you're searing the chicken pieces, they shouldn't be too crowded, so if they don't all fit in your pan easily, do it in two batches. (In the baking dish however, it's okay for them to be crowded.)
  • If all of the chicken pieces and the sauce fit into the pan you're using, if it's oven proof, you can just bake it in that instead of the baking dish.

How to Make it

- To roast the peppers (if you haven't purchased them in a jar), place them directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the plastic, and when they’re cool enough to work with, use your hands to peel off the charred skin. Then remove the stems and seeds, and cut them into bite-sized pieces.

4 red bell peppers on burners on the stove-top with large flames beneath them.
Four charred large red bell peppers on wood surface.
Four roasted and peeled large red bell peppers on wood surface.

- Preheat the oven to 400°F, adjust a rack to the center and coat the bottom of a large skillet (about 14-inch) with ¼ cup of olive oil.

- Place the pan over medium heat and add the onion and garlic. Sauté, stirring every few minutes, until the onions begin to brown, about 10 minutes.

Sauteed onions and garlic in cast iron skillet.

- Season both sides of the chicken pieces with salt and pepper. Move the onions and garlic to the sides of the pan and add the chicken. Sauté just to brown the surface, about 1 minute per side. Remove the chicken from the pan and place it on a large plate or baking sheet and set aside.

Browned pieces of bone-in chicken on wire rack.

- Add the potatoes to the pan and sauté them for about 4 minutes.

- Then add the roasted pepper, capers, olives, raisins and peas. Stir to blend and cook for a minute or so.

Sauteed potatoes, onions and garlic in cast iron skillet.
Sauteed roasted red peppers, red potatoes, peas, onions, capers and olives in a cast iron skillet.

- Mix the citrus juices with the wine and pour the mixture into the pan along with the tomatoes. Stir to blend everything together, bring to a boil and then turn the heat to low. Simmer for about 4 minutes. Season to taste with salt and pepper.

- Spoon just enough sauce into the bottom of an approximately 15-inch baking dish to coat it. Than add the chicken pieces, smooth sides up. Pour the rest of the sauce into the dish, getting it mostly between the chicken pieces, and covering them slightly.

Roasted red peppers, red potatoes, peas, onions, capers and olives in tomato sauce in a cast iron skillet.
Oval baking dish with Cuban Chicken Fricassee before baking.

- Cover the baking dish with a lid or foil and place it in the preheated 400°F oven. Cook just until the chicken is cooked through, about 15 minutes.

- Remove the dish from the oven and let it sit for about 15 minutes before serving.

Chicken with green olives, capers, tomato sauce, red peppers and potatoes in an oval baking dish.

Serving Suggestions

The best dishes to serve with Cuban Chicken Fricassee are those that will soak up any extra sauce in the plate or bowl. And of course, a light salad is always a great idea. Below are a handful of delicious suggestions.

  • I love serving this over a beautiful subtly flavored rice, and it's also excellent on pasta or alongside a warm loaf of bread.
  • Caramelized Smashed Cauliflower is a great way to soak up the sauce and almost any creamy potato dish would be dreamy with it.

Other Cozy Chicken Recipes

  • Caprese Chicken with Spinach and Orzo
  • Fall Apart Dutch Oven Chicken
  • Chicken Roulade with Prosciutto
  • Butter Chicken with Oregano
  • Baked Mango Chicken
  • Sweet Potato Chicken

Making it Ahead

  • Since the chicken is cooked on the bone in Cuban Chicken Fricassee, it'll be extra juicy and will be delicious for a few days.
  • You can make the entire dish up to 3 days ahead. Let it cool completely, cover it tightly with plastic wrap and refrigerate. The day you're serving it, remove it from the fridge about an hour before dinner. Heat it in a preheated 375°F oven just until it's hot, about 15 minutes.

I hope you enjoy this Cuban Chicken recipe with Alcaparrado as much as my family and I do.

Chicken with green olives, capers, tomato sauce, red peppers and potatoes in an oval baking dish.

Cuban Chicken Fricassee Recipe

Valentina K. Wein
Cuban Chicken Fricassee is a Cuban-style chicken stew with an incredibly delicious combination of ingredients called Alcaparrado. This hearty, flavor-packed recipe is a one-pan dinner that you can make ahead and enjoy all week.
5 from 3 votes
Print
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Cuban
Servings 6
Calories 503 kcal

Equipment

  • 15-inch baking dish
  • 14-inch skillet

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 2 cups thinly sliced yellow onion
  • 1 tablespoon (about 4 medium cloves) roughly chopped garlic cloves,
  • 1 approximately (3¼-pound) whole chicken, cut up, skin off, bone in
  • ¾ pound Red, Yukon Gold or Russet potatoes cut into bite-sized pieces
  • 1 cup roasted and peeled red pepper (click here for How to Roast and Peel a Pepper)
  • ¼ cup capers
  • 1 cup Manzanilla olives stuffed with pimentos
  • ¾ cup raisins (golden or black)
  • ¾ cup frozen peas, thawed
  • ¼ cup fresh lime juice (from about 1 large lime)
  • ¼ cup fresh orange juice (from about 1 small juicy orange)
  • ⅓ cup dry red wine (like Shiraz or Zinfandel)
  • 1 (28-ounce) can diced tomatoes in tomato juice
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 400°F and adjust a rack to the center.
  • Roast the peppers (if you haven't purchased them in a jar). Place the peppers directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the plastic, and when they’re cool enough to work with, use your hands to peel off the charred skin. Then remove the stems and seeds, and cut them into bite-sized pieces.
  • Sauté onions and garlic. Coat the bottom of a large, fairly deep skillet (about 14-inch) with ¼ cup of olive oil. Place the pan over medium heat and add the onion and garlic. Sauté, stirring every few minutes, until the onions begin to brown, about 10 minutes.
  • Sear the chicken. Season both sides of the chicken pieces with salt and pepper. Move the onions and garlic to the sides of the pan and add the chicken. Sauté just to brown the surface, about 1 minute per side. Remove the chicken from the pan and place it on a large plate and set it aside.
  • Make the sauce. Add the potatoes to the pan and sauté for about 4 minutes. Then add the roasted pepper, capers, olives, raisins and peas. Stir to blend and cook for a minute or so. Mix the citrus juices with the wine and pour the mixture into the pan along with the tomatoes. Stir to blend everything together, bring to a boil and then turn the heat to low. Simmer for about 4 minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.)
  • Assemble. Spoon just enough sauce into the bottom of an approximately 15-inch baking dish to coat it. Than add the chicken pieces, smooth sides up. Pour the rest of the sauce into the dish, moving it mostly between the chicken pieces, and covering them slightly.
  • Bake. Cover the baking dish with a lid or foil and place it in the preheated 400°F oven. Cook just until the chicken is cooked through, about 15 to 20 minutes.
  • Cool and serve. Remove the dish from the oven and let it sit for about 15 minutes before serving.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 503kcal | Carbohydrates: 36g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 968mg | Potassium: 825mg | Fiber: 6g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 3mg
Keywords chicken for family dinner, comfort food recipes for fall and winter
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. Mimi Rippee

    September 23, 2023 at 2:17 pm

    This really looks good! I’ve never heard of it but I obviously know nothing about Cuban cuisine!

    Reply
    • Valentina

      October 10, 2023 at 11:54 pm

      Thanks, Mimi! Hope you give it a go and love it. 🙂 ~Valentina

      Reply
  2. Eha Carr

    September 23, 2023 at 8:17 pm

    5 stars
    Thank you from someone who knows virtually zilch about Cuban cooking! Shall certainly try this tho' may buy chicken pieces on bone and disrobe them of the skin. Shall buy the olives and (!!!) possibly add a tad more wine - I mean I cannot pour it all into my own glass 🙂 !!!

    Reply
    • Valentina

      October 10, 2023 at 11:53 pm

      I always appreciate your enthusiasm, Eha. Than you for this, and enjoy! 🙂 ~Valentina

      Reply
  3. sherry

    September 23, 2023 at 8:52 pm

    chicken and potatoes - a match made in heaven. I like the combo of flavours here.

    Reply
    • Valentina

      October 10, 2023 at 11:51 pm

      Hi Sherry, Thanks so much. I agree, potatoes and chicken always equal delicious! 🙂 ~Valentina

      Reply
  4. Mary L Tognazzini

    September 24, 2023 at 4:51 am

    HOW DO I PIN YOUR RECIPES?

    Reply
    • Valentina

      September 24, 2023 at 3:07 pm

      Hi Mary. When you browse over the large images, you'll see a red PIN button in the top left. Just click that. 🙂 Enjoy the recipe. ~Valentina

      Reply
  5. David Scott Allen

    September 24, 2023 at 1:31 pm

    This is definitely going on our table soon! It's funny, I just wrote a post (for November sometime...) and I discuss Alcaparrado! And I actually found a jar of it at our local Asian market! I still prefer to make my own mixture, though. Thanks for a wonderful new way to cook chicken. Oh, and I will definitely be using thighs! 🙂

    Reply
    • Valentina

      October 10, 2023 at 11:50 pm

      Love this coincidence, David. So cool you found a jar at an Asian market. Can't wait to see how you used it. And so impressed you're already writing for November. I'm never that on top of things. Hope you love the chicken. Enjoy! 🙂 ~Valentina

      Reply
  6. Dawn

    September 25, 2023 at 8:22 am

    5 stars
    Such a hearty and delicious recipe, Valentina! With the weather getting colder, this is just the kind of thing I crave. Curled up with a big bowl of this stew while wearing my comfy clothes, I'm set!

    Reply
    • Valentina

      October 10, 2023 at 11:47 pm

      Perfect! I'm all about cozy -- food, clothes, etc. Enjoy, Dawn, and thank you! 🙂 ~Valentina

      Reply
  7. Linger, Kristy Murray

    September 26, 2023 at 2:23 pm

    5 stars
    This ingredient list looks CRAZY good. Wow!! And the flavors must be over-the-top divine. I've never tried a Cuban recipe ... until now. This is on my list make. Thanks so much for sharing.

    Reply
    • Valentina

      October 10, 2023 at 11:57 pm

      Hi Kristy, Thank you. I hope you enjoy it! 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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