Cuban Chicken Fricassee with Prunes, Capers, and Golden Yuca

Name: Cuban Chicken Fricassee with Prunes, Capers, and Golden Yuca
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.75 lb boneless skinless chicken thighs; 1/2 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 1/4 cups white onion; 1 cup green bell pepper; 2 tbsp tomato paste; 1 cup crushed tomato; 1 cup chicken broth; 1 leaf bay leaf; 1/2 cup prunes; 2 tbsp capers; 1.5 lb yuca; 6 cups water; 2 tbsp lime juice; 2 tbsp fresh parsley

An original Cuban-style fricassee featuring chicken marinated in sour orange and garlic, simmered with tomato, bell pepper, prunes, and capers for a savory, tangy, and lightly sweet balance. It is served with oven-roasted yuca, crisp outside and creamy inside.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g boneless skinless chicken thighs (cut en trozos large)
120 ml sour orange juice (for marinar; puede ser mezcla of orange and lima si no se consigue)
18 g garlic (chopped; divided entre marinada and sofrito)
2 g dried oregano (divided)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
1 g black pepper (divided)
45 ml olive oil (divided)
180 g white onion (en plumas finas)
120 g green bell pepper (in strips)
30 g tomato paste
240 ml crushed tomato
240 ml chicken broth
1 unit bay leaf
80 g prunes (boneless, cut por the mitad)
25 g capers (escurridas)
700 g yuca (pelada and en bastones gruesos)
1500 ml water (approx., for hervir the yuca)
30 ml lime juice (for the yuca dorada)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

548 kcal

Calories

36 g

Protein

30 g

Carbs

31 g

Fat

5 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a large bowl, combine the chicken with the sour orange juice, half of the chopped garlic, 1/2 teaspoon of oregano, 1/2 teaspoon of cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and marinate in the refrigerator for 20 minutes.
2
2. Preheat the oven to 425°F (220°C). Place the yuca in a pot with the water and 1/2 teaspoon salt. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes until tender but not falling apart.
3
3. Drain the yuca carefully, remove any tough inner core if visible, and transfer it to a baking sheet. Toss with 1 1/2 tablespoons olive oil, the lime juice, the remaining oregano, the remaining cumin, 1/4 teaspoon salt, and a little black pepper.
4
4. Roast the yuca for 22 to 25 minutes at 425°F (220°C), turning halfway through, until golden around the edges.
5
5. While the yuca roasts, heat the remaining 1 1/2 tablespoons olive oil in a wide pot over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Brown the chicken for 4 to 5 minutes, stirring once or twice, until lightly colored.
6
6. Add the onion, green bell pepper, and remaining garlic to the pot. Cook for 5 to 6 minutes over medium heat until the vegetables soften and become fragrant.
7
7. Stir in the tomato paste and cook for 1 minute, mixing well. Add the crushed tomato, chicken broth, reserved marinade, and bay leaf. Stir and bring to a gentle simmer.
8
8. Lower the heat to medium-low, partially cover, and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender and the sauce is slightly thickened.
9
9. Add the prunes and capers. Cook uncovered for 5 more minutes so the prunes soften and the sauce concentrates. Taste and adjust with the remaining salt and pepper if needed.
10
10. Remove the bay leaf. Serve the chicken fricassee hot with the golden yuca on the side and finish with chopped fresh parsley on top.

Chef tips

For deeper flavor, you can marinate the chicken for up to 2 hours. Do not overboil the yuca at the first stage so it stays intact when roasted.

Substitutions

If you do not have sour orange juice, use 90 ml orange juice and 30 ml lime juice. You may replace the prunes with large raisins, though the result will be sweeter. Parsley can be swapped for cilantro if you prefer a more herbal finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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