I’m a huge fan of Cuban food. No, I’ve not been to Cuba; my only experiences have been in Florida and what I’ve had had been fantastic. I’ve been looking for Cuban food in London but most of the “Cuban” restaurants seem more focused on the vibe rather than the food. I’d have to figure out how to cook it at home.

Luckily, there are a lot of Cuban recipes online and many Cuban recipe blogs coming out of Florida. I recently learned of one classic French-inspired braised chicken dish called fricasé de pollo. One Saturday while working from home, I realised I had most of the ingredients to make this fricasé in my fridge. The recipe (I put together from various recipes on the internet) takes a little preparation beforehand in the form of marinading the chicken but as usual, it’s worth it. All the tomatoes and chicken and raisins give a richness and sweetness that’s perfectly balanced by the citrus juices and olives and capers.

Fricase de Pollo

Fricasé de Pollo
serves 3-4.

1 kg of chicken parts (I used drumsticks and thighs)
juice of 1 lemon
juice of 1 orange
3 cloves garlic, minced
olive oil
salt and freshly ground black pepper
1 large onion, chopped
1 green pepper, chopped (I didn’t have this and left it out – it didn’t harm the dish)
2 bay leaves
1 heaped teaspoon dried oregano
1 scant teaspoon ground cumin
1/2 cup wine
about 200ml passata
1/2 cup pimento-stuffed green olives
a few teaspoons of capers
1/4 cup raisins
2 tbsps roughly chopped parsley
3 small-medium potatoes, peeled and cut into large chunks

In a large non-reactive bowl, mix together the juices, the garlic, a drizzle of olive oil, a large pinch of salt and plenty of freshly ground black pepper. Whisk this all together and then mix in the chicken parts, ensuring that all parts are evenly coated. Cover the bowl with plastic wrap and keep in the fridge for at least a few hours or overnight.

In a large and deep saute pan, heat a little olive oil over medium high heat. Dab each chicken piece dry with some kitchen paper (reserving the marinade in the bowl) and brown in batches. Set the chicken aside.

Reduce the heat to medium and add a little more olive oil if required. Saute the onion and green pepper (if using) until translucent. Add the oregano, cumin and bay leaves and fry for another minute. Deglaze the pan with the wine, stirring up any chicken bits. Stir in the passata and place the chicken pieces back into the pan in one layer. Add just enough water to cover the chicken pieces. Add the reserved marinade, olives, capers, raisins, parsley, and potatoes. Bring to a simmer and cover.

When the potatoes and chicken are cooked through (mine were after about 30 minutes), serve. This is perfect over white rice and black beans if you have any.