Chicken Fricassee is one of those dishes that gets better and better the longer the flavors mix together. I like to make extra so the next day there is plenty for an amazing second meal for lunch or dinner. Also depending on your personal likes you can use a whole cut up chicken like I’m going to show you here, or you can use boneless skinless breast or thighs, or a combination of all three. The versatility is awesome!
When searing the chicken, aim for a golden-brown caramelization, as this step imparts a depth of flavor that forms the foundation of the dish. Additionally, ensure that the sauce simmers gently, allowing the ingredients to meld and the flavors to intensify without compromising the tender texture of the chicken.
For an extra layer of authenticity, consider using a traditional Cuban cooking vessel, such as a "cazuela" or a heavy-bottomed pot, to prepare the dish. The slow, even heat distribution of these vessels contributes to the development of nuanced flavors and a velvety texture that defines an exceptional Cuban Chicken Fricassee.
The presentation and serving of Cuban Chicken Fricassee are as vital as the cooking process itself, as they contribute to the overall sensory experience of the dish. Traditionally, this hearty dish is served atop a bed of fluffy white rice, allowing the savory sauce to mingle with the grains and create a harmonious blend of flavors.
To complement the robust nature of the dish, consider garnishing it with fresh cilantro or parsley, adding a vibrant pop of color and a hint of herbal freshness. A side of sweet, maduros (fried plantains) or crispy yuca fries serves as the perfect accompaniment, offering contrasting textures and complementary flavors that elevate the dining experience.
For a refreshing contrast, a simple avocado salad with a drizzle of olive oil and red wine vinegar can provide a crisp, cool counterpoint to the hearty warmth of the Chicken Fricassee. The art of plating and pairing is an extension of the culinary journey, inviting guests to savor the diverse elements of Cuban cuisine in a harmonious and visually appealing manner.
In addition to its irresistible flavors, Cuban Chicken Fricassee offers a range of health benefits, making it an excellent choice for those seeking nourishing, wholesome meals. The dish is abundant in lean protein from the chicken, providing essential nutrients for muscle health and overall well-being.
The inclusion of vibrant bell peppers and tomatoes infuses the dish with an array of vitamins, antioxidants, and dietary fiber, promoting a healthy immune system and digestive wellness. The aromatic herbs and spices not only enhance the flavors but also contribute to the dish's health-promoting properties, with ingredients like garlic and cumin known for their potential immune-boosting and anti-inflammatory effects.
When prepared with care and mindful ingredient selection, Cuban Chicken Fricassee embodies the essence of a balanced, health-conscious meal that nourishes the body while delighting the senses—a testament to the holistic approach to food that is deeply ingrained in Cuban culinary traditions.
At the heart of this flavorful dish is succulent chicken, traditionally cut into pieces with the bone-in for added depth of flavor. The combination of onion, garlic, bell peppers, and tomatoes forms the flavorful base of the sauce (sofrito), infusing the dish with a rich and savory essence.
Using a Dutch oven heat two tablespoons of olive oil on medium high heat and add the whole cut up chicken pieces skin side down. Cook 10 minutes until skin is golden brown but not too brown. Turn pieces over and cook another 5-10 minutes. Remove chicken and reserve on a plate.
Add diced onions and bell pepper and season them with salt and pepper. Continue to sauté until tender about 5 minutes. Stir in smashed or grated fresh garlic and continue cooking for 2 minutes. If using puréed cherry tomatoes stir them in now and continue cooking for another five minutes. If using tomato sauce wait until next step. Add the chicken back into the Dutch oven. 
Add in the white wine (vino seco) to deglaze the Dutch oven. Stir and get any bits that got stuck to the bottom of pot. Let the wine cook out for about 2 minutes. Next add Goya tomato sauce and chicken stock. If you added the cherry tomatoes already only add the chicken stock. You might not need the whole amount of chicken stock when using the fresh tomatoes. Stir to combine.
Next, add salt, garlic powder, black pepper, cumin, bay leaves and bijol. Yellow food color can be used if you do not have bijol. Stir to combine and stir in the green olives with juice. Turn the heat down to medium low, cover and let simmer for 20 minutes. 
While the chicken is simmering peel and cut the potatoes into 1 to 2 inch cubes. Finely chop the cilantro. After 20 minutes add the potatoes and cilantro to chicken and continue simmering another 30 minutes until chicken is cooked and potatoes are fork tender. Always make sure chicken is cooked until an internal temperature of 165 degrees is reached.
Serve with white rice and crusty French bread for dipping in the sauce. You’re going to want to get every last drop.