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The Ultimate Fricasé de Pollo

This is the Ultimate Fricasé de Pollo (Cuban chicken fricassee) recipe! Marinated drumsticks are simmered until tender in a wonderful combination of olives, potatoes, and Cuban flavors!
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 1 day
Course Dinner, Lunch, Main Course, Soup
Cuisine Cuban
Servings 5 - 6 people

Ingredients
  

For the chicken marinade:

  • 2.5 lbs chicken drumsticks
  • 4 cloves minced garlic
  • 1 cup sour orange juice (see note above)
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp ground pepper
  • 1/3 cup fresh-squeezed lime juice (about 2 limes)

For the Fricasé de Pollo:

  • 1 medium-large onion (about 2 cups after dicing)
  • 1 red bell pepper (about 1.5 cups after dicing)
  • 4 garlic cloves
  • 1/2 lb yukon gold potatoes, skins removed
  • 1/4 cup olive oil
  • 3/4 cup vino seco (see note above)
  • 1/2 cup chicken broth
  • 1 8-oz can no-salt-added tomato sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp ground pepper
  • 1 bay leaf
  • 3 tbsp balsamic vinegar
  • 1/2 cup pimento-stuffed manzanilla olives
  • splash of olive brine (optional)

Instructions
 

To marinate the chicken:

  • If they have them, remove skins from drumsticks. Set aside.
  • In a large, non-metallic bowl, stir together the rest of the marinade ingredients. Submerge the drumsticks in the marinade as much as possible.
  • Cover the bowl and place in the refrigerator overnight (or for at least 3 hours). Occasionally rotate drumsticks.

To make the Fricasé de Pollo:

  • Dice onion and bell pepper. Mince garlic cloves.
  • Chop skinless yukon gold potatoes into bite-sized pieces (about 3/4 inch in size). Set aside.
  • In a large pot, heat olive oil until shimmering. Add chicken and cook, undisturbed, for 4-5 minutes until browned on that side. Turn and cook for another 4-5 minutes. Don't throw away the marinade!
  • Remove chicken from pot and place on a plate. Turn down the heat if necessary. Add diced onion to the pot and cook for a minute or so. Stir occasionally until just beginning to turn translucent.
  • Add diced bell pepper and garlic and cook for another 2-3 minutes, stirring often.
  • Add vino seco, chicken broth, tomato sauce and leftover marinade to the pot. Stir in oregano, cumin, ground pepper and bay leaf. Put the chicken back in the pot and add potatoes.
  • Simmer, partially covered, for 40 minutes. Stir occasionally.
  • After 40 minutes, add balsamic vinegar and olives. Remove lid and simmer for another 20 minutes.
  • Remove the pot from the heat. There are two choices for serving the chicken. You may either shred the meat from the bones now and stir into the stew; or you may serve each person an intact drumstick with the soup ladled around it. Serve with white rice if desired.