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Cuban Chicken Fricassee

Cuban Chicken Fricassee - tender marinated chicken simmered in a flavorful sauce - This is the ultimate comfort food. Easy and perfect for Nomads... 
Prep Time4 hours
Cook Time40 minutes
Total Time4 hours 40 minutes
Course: Main Course
Cuisine: Latin
Keyword: Cuban, Fricassee, Mojo
Servings: 6



  • 2 Tbs  Nomad Spice Co Cuban Mojo Spice Bend
  • 1/2 Cup Orange Juice
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Lime Juice
  • 4 Cloves Garlic
  • 1 1/2 tsp Dried Oregano

Sazon Seasoning Blend

  • 1 Tbs Nomad Spice Co. Ground Coriander
  • 1 Tbs Nomad Spice Co. Ground Cumin
  • 1 Tbs Nomad Spice Co. Annatto Seeds Ground
  • 1 Tbs Garlic Powder
  • 2 tsp Dried Oregano
  • 1 tsp Onion Powder

For the Fricassee:

  • 10-12 Chicken Thighs
  • 4 Cloves Garlic Minced
  • 1 tsp Nomad Spice Co. Himalayan Pink Salt
  • 1 Medium Onion Diced
  • 1 Green Bell Pepper Diced
  • 1 Jalapeno Pepper Diced (optional)
  • ¼ Cup Pimento Stuffed Olives
  • 1/4 Cup Capers
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cup Dry White Wine
  • 1 8 oz can Tomato Sauce
  • 1 1/2 tsp Dried Oregano
  • 1/2 tsp Nomad Spice Co. Ground Cumin
  • 2-3 Small Potatoes Peeled & Diced into 1" Cubes
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Water


  • Make marinade by putting all ingredients into a small blender such as a Nutribullet ©. Blend well until garlic is pureed and marinade is well emulsified. (or whisk well)
  • Wash and pat dry chicken pieces and place in a large plastic bag. Pour all of the marinade into the bag and seal tightly. Place in the refrigerator for at least 4 hours (we do this part the day before and marinade for 24 hours).
  • Make the Seasoning Blend. Whisk all ingredients until well combined. Store in a glass jar. We make a large amount of this to always have on hand.
  • Remove chicken from marinade and pat dry. It is important to make sure that the chicken is dry, or the oil will splatter.
  • Sprinkle ½ tsp. of the salt over the chicken.
  • Heat the olive oil in a large heavy bottom pan or pot (we love our cast iron or enamel coated cast iron).
  • Brown chicken 2 minutes per side. Remove chicken and set aside. Do this in small batches, so the temperature of oil does not fluctuate.
  • In the same pan/pot, sauté diced onion and green pepper until translucent.
  • Add garlic and cook for another 2 minutes.
  • Add ¾ cup of wine and simmer for about 5 minutes.
  • Add Spice Blend, cumin, olives, capers, salt, pepper, tomato sauce, water, and ½ c wine. Stir well.
  • Add chicken back to the pan/pot and simmer for 20 minutes.
  • Add potatoes. Simmer for another 25 minutes.
  • Add peas. Cook for 5 minutes.
  • Serve with rice. Buen Provecho!


Try Nomad Cuban Mojo Spice Blend!

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