This post is also available in: Español
This recipe for the Cuban Chicken Fricassee is part of a sponsored collaboration with Sedano’s and DiMe Media. However, all opinions expressed are my own.
The Cuban Chicken Fricassee is one of those favorite dishes at our dinner table. My husband is Cuban, he was born in La Havana and migrated to Brooklyn when he was just 5 years old. My mother in law has so many stories to tell about this time when they arrived from Cuba to New York and then when they decided to move to Orlando to make it their home for the last forty years.
I am Mexican came from Mexico City to Orlando fifteen years ago and during all these years that I have been married and adopted by my Cuban family I have embraced a lot of the Cuban flavors and traditions.
Mexican families and Cuban families have a lot in common. We love our family and it is the center of who we are and what we do. We are always together and love to enjoy hearty dishes like this Cuban Chicken Fricassee which connects us to my husband’s Cuban cultural heritage.
Cuban Chicken Fricassee
- 1 whole chicken cut in pieces
- 1 bottle of sour orange juice
- 1 package of latino seasoning
- 1 cup of flour
- 4 garlic cloves chopped
- 1 tablespoon of herbes de provence
- 1 tablespoon of tomato chicken bouillon
- 1 fresh tomato diced
- 1 cup of pimento caper olives “alcaparrado”
- 1 can 8 oz of red sweet pimentos cut in strips (4 pimentos)
- 2 cans 8 oz each of tomato puree
- 1 cup of orange juice freshly squeezed
- 2 cups of frozen petite peas
- Cut the chicken, season with the latino seasoning powder and marinate in sour orange overnight or at least 2 hours. Dust the chicken with the flour and sear on both sides. The flour will add flavors and also will help the sauce to thick.
- In the same pot add the herbes de provence, the tomato chicken bouillon, the fresh diced tomato, the olives, the pimentos, the tomato puree and the orange juice.
- Cover the pot and let it simmer for 30 minutes until chicken is tender. I am using a dutch oven to keep temperature even and allow the chicken to be tender.
- When the chicken is cooked add the peas and simmer for another 5 minutes. Doing this addition at the end to avoid peas lose their green bright color.
- Serve the Cuban Chicken Fricassee with white rice, plantains and a glass of iced cold malta.
My recipe for this Cuban chicken fricassee is inspired in the original and I have added few ingredients of my own. Like fresh orange juice, which pairs very nicely with the tomato sauce and adds a sweet balance. Watch the video and learn how to make this recipe
The Cuban chicken fricassee I am serving the traditional way. With white rice and plantains and paired with an ice cold malta. Another Cuban tradition and my husband’s childhood favorite. In the table I am adding some chipotle sauce because we Mexicans cannot live without a spicy sauce and the chipotles pair very nicely with this dish.
Preserving our roots and bringing the latino traditional flavors to our table it is very important. So that we can teach our children who we are and from where we come from and how our culture tastes. In that manner we will connect them to our cultural heritage via the food we enjoy as a family. Our grandson loves all our Spanish latino food, and he has become a fan of a lot of the Cuban favorites. Like arroz moro and picadillo and not to mention flan and those guava pastelitos.
I am glad we have a Sedano’s store near us. There, I can find many of the ingredients we love. For this recipe I am using some of their own branded products to achieve that authentic flavor.
Saborea tu cultura and visit your local Sedano’s soon. Sedano’s has everything to make this Cuban Chicken Fricassee just like my suegra’s original recipe. Visit sedanos.com for more recipe ideas and connect with them on Facebook and Twitter.