Cuban Chicken Fricassee, or Fricasé de Pollo, is a hearty stew made with bone-in chicken, potatoes, bell peppers, green olives, capers, and raisins, all simmered in a savory tomato-based sauce seasoned with garlic, bay leaf, and white wine. The sauce is thick and rich, with sweet-salty depth from the olives and raisins. Originally adapted from Spanish and French colonial cooking, this dish is a weeknight staple in Cuban households, often served over white rice or arroz amarillo.

Common variations include the use of chicken thighs or drumsticks, and some recipes add beer or sofrito for extra flavor.

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