20-Min Cuban Pollo Fricasé with Potatoes
Tender chicken thighs braised in a tangy tomato-soffritto sauce with caramelized potatoes, finished in one skillet. Authentic Cuban comfort that tastes like it simmered for hours—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs chicken thighs, bone-in skin-on
- 1 lb potatoes, cut into 1-inch chunks
- 1 medium yellow onion, diced
- 1 can (14 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- ½ cup green olives with pimientos
Instructions
- 1
Pat chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Sear chicken skin-side down until golden, ~4 minutes.
- 3
Flip chicken and sear 3 more minutes. Transfer to a plate; don't worry if it's not cooked through yet.
- 4
In the same skillet, sauté diced onion over medium heat until soft and fragrant, about 3 minutes. Stir in tomato paste for 1 minute.
- 5
Add crushed tomatoes, potatoes, olives, and 0.5 cup water. Return chicken to skillet, nestling it into the sauce.
- 6
Simmer uncovered over medium heat for 8-10 minutes until potatoes are tender and chicken is cooked through. Taste and adjust salt.
Tools you’ll need
- 12-inch stainless steel skillet with lid
- paper towels
- wooden spoon
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