Cuban Chicken Fricassee with Sour Orange, Potatoes, and Olives over Plantain Fufu

Name: Cuban Chicken Fricassee with Sour Orange, Potatoes, and Olives over Plantain Fufu
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 leaf bay leaf; 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; 3/4 cup crushed tomato; 2 tbsp tomato paste; 1/4 cup dry cooking wine; 1 1/2 cups chicken broth; 14 oz potatoes; 1/2 cup green olives stuffed with pimento; 1 tbsp capers; 2 medium green plantains; 4 cups water; 2 tbsp butter; 2 tbsp fresh parsley

An original Cuban-style chicken fricassee marinated in sour orange, garlic, and oregano, slowly simmered with potatoes, tomato, capers, and green olives, served over a silky green plantain fufu with a touch of olive oil. It is a homey, fragrant, and comforting dish with deeply Cuban flavors.

25 minPrep

60 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
120 ml sour orange juice (si no se consigue, ver sustituciones)
18 g garlic (chopped or majado, divided)
2 g dried oregano
2 g ground cumin
1 unit bay leaf
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided)
180 g white onion (en plumas finas)
120 g green bell pepper (in strips)
200 g crushed tomato
30 g tomato paste
60 ml dry cooking wine
360 ml chicken broth
400 g potatoes (peladas and diced medium)
70 g green olives stuffed with pimento (cut por the mitad)
16 g capers (escurridas)
500 g green plantains (pelados and sliced)
1000 ml water (for hervir the plátano)
28 g butter (for the fufú)
8 g fresh parsley (chopped)

Nutrition facts

per serving

535 kcal

Calories

34 g

Protein

34 g

Carbs

28 g

Fat

5 g

Fiber

29 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

DairySulfites

Instructions

1
1. In a large bowl, combine the chicken with the sour orange juice, half of the garlic, oregano, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and the bay leaf. Marinate for 20 minutes in the refrigerator.
2
2. Meanwhile, peel the green plantains and cut them into thick slices. Place them in a pot with the water and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.
3
3. Heat 2 tablespoons olive oil in a wide pot over medium heat. Add the onion and green bell pepper and sauté for 5 minutes. Stir in the remaining garlic and cook for 30 seconds more.
4
4. Add the chicken along with all of its marinade to the pot. Cook for 6 to 8 minutes, stirring occasionally, until the chicken changes color and releases its juices.
5
5. Stir in the crushed tomato, tomato paste, and dry cooking wine. Cook for 2 minutes to concentrate the flavors. Add the chicken broth, potatoes, olives, and capers.
6
6. Once it comes to a gentle boil, lower the heat, partially cover, and cook for 30 to 35 minutes, until the potatoes are tender and the sauce has thickened slightly. Adjust with the remaining salt and black pepper. The chicken should reach a minimum internal temperature of 165°F and 74°C.
7
7. Drain the cooked plantains, reserving 120 ml (1/2 cup) of the cooking water. Place the plantains in a bowl and mash them with the butter, 1 tablespoon olive oil, and a little of the reserved water until you get a rustic, smooth mash.
8
8. Spoon a base of plantain fufu onto each plate. Top with the hot fricassee, including the chicken, potatoes, olives, and sauce. Finish with the chopped fresh parsley and a drizzle of the remaining olive oil.
9
9. If you want to keep the dish warm before serving, cover it and place it in a 200°F and 95°C oven for up to 10 minutes without drying out the sauce.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. Mash the plantains while still very hot so the fufu turns out silkier. If you prefer a thicker sauce, uncover the pot during the last 5 minutes of cooking.

Substitutions

If you do not have sour orange juice, use 60 ml (1/4 cup) orange juice plus 60 ml (1/4 cup) lime juice. You can replace the boneless thighs with bone-in chicken thighs, adjusting the cooking time. For a dairy-free version, replace the butter with more olive oil.

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
View on Amazon
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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