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Experience the warmth of Cuban home cooking with this traditional Fricase de Pollo. This hearty chicken stew features succulent chicken pieces braised in a vibrant tomato sauce, complemented by tender potatoes and the distinctive briny notes of olives. It's a deeply satisfying dish, ideal for a family gathering or a comforting weeknight meal.
Season the chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Reduce heat to medium. Add the chopped onion to the pot and cook for 5 minutes until softened. Add the minced garlic, 1/2 teaspoon dried oregano, and 1/4 teaspoon cumin, cooking for 1 minute until fragrant.
Stir in the 15-ounce can crushed tomatoes and 1/2 cup chicken broth. Bring the mixture to a simmer.
Return the seared chicken to the pot. Add the 1-inch cubed potatoes and 1/2 cup halved green olives. Stir well.
Cover the pot, reduce heat to low, and simmer for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
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