This is pretty close to authenticity. I recommend adding one packet of "Sazon GOYA" for additional flavor. I was pleased to finally find a recipe that includes bay leaf, which is commonly used in Cuban cuisine.

This was easy to prepare and very tasty! I will definitely make this again.

I made this recipe for a group of 50 senior adults. Because of the time I had I put it together a couple days early. I used chicken tenders, coated them with flour, placed them in a pan sprayed with olive oil, made the sauce with crushed tomatoes instead of tomato sauce (I like the texture). Poured it over the chicken. It was refrigerated for 1-1/2 days then put them in the oven (convection) at 325°F for about 30 minutes. To my surprise & joy they were very moist, tender & very yummy! Everyone raved about the flavor. Have made it at home since just the way the recipe says except with the tenders & it was also delicious & even the kids loved it! Great recipe!

Hi everyone-

I would suggest omitting the "flour" step...I am Cuban & I have never heard or seen Fricassee made in this manner. Of course you can modify it's fun but not authentic Cuban.

Also no need for Sazon Goya if you add Cumin (sparingly) oregano, salt, bijol (food coloring) yes...it gives it a great color. Plus, your bay leaf & use fresh garlic (the more the merrier). As well as plenty of onions & bell pepper. The red bell pepper pops the colors for a festive look. Don't be afraid to use olive oil, it gives the sauté great flavor. We Cubans love it!!!

Noteworthy:
Don't forget to add your potatoes, cut in halves this way they do not turn to mush.
Sliced avocados with red onion, fried plantains & you will win over any crowd :)