Pollo en fricase receta boricua: Receta de fricasé de pollo al estilo boricua

Pollo en Fricasé Recipe — NYT Cooking

The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you’re getting your house in order after work. This recipe is adapted from “Cocina Criolla,” which has remained the island’s best-known and most popular cookbook for more than 60 years. —Von Diaz


Yield: 6 servings

  • 2 to 3pounds bone-in, skin-on chicken thighs, skins removed
  • 1(8-ounce) can tomato sauce
  • 1medium yellow onion, finely chopped
  • 10garlic cloves, peeled and minced
  • ¼cup white wine vinegar
  • 2tablespoons olive oil
  • 2teaspoons sweet paprika
  • ½teaspoon ground cumin
  • 3dried bay leaves
  • 1½tablespoons kosher salt
  • ¼teaspoon cracked black pepper
  • 1cup dry white wine
  • ¼cup pimento-stuffed olives
  • 1tablespoon capers, drained
  • 1pound Yukon Gold potatoes, peeled and sliced into ½-inch rounds
  • Cooked white rice, for serving
  • Chopped fresh cilantro leaves, for garnish

Ingredient Substitution Guide

  1. Step 1

    Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.

  2. Step 2

    In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.

  3. Step 3

    Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.

  4. Step 4

    Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you’d like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.

  5. Step 5

    Serve over white rice with plenty of sauce, and garnish with cilantro.

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Adapted from “Cocina Criolla” by Carmen Valldejuli

Recipe Tags

  • Poultry
  • Soups And Stews
  • Caper
  • Chicken Thigh
  • Dry White Wine
  • Pimento Stuffed Olives
  • Puerto Rican
  • Tomato Sauce
  • Main Course

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Fricasé de Pollo – New Worlder

Fricasé de Pollo

Puerto Rican Chicken Stew

Chicken soups and stews, in any cuisine, are comfort, home-cooked treats. In this Fricasé de Pollo recipe, courtesy of Wilo Benet, which starts with a classic Puerto Rican sofrito, vegetables including carrots, potatoes, onion, peppers, and olives, are simmered until the chicken falls off the bone. Usually served over white rice. – Editor’s Note

Click here to purchase your own copy of Chef Wilo Benet’s cookbook: Puerto Rico True Flavors published by Read Street Publishing Inc.


  • 1 whole chicken, about 4 pounds
  • 1 tablespoon adobo
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil (not extra-virgin)
  • 3 tablespoons achiote oil
  • 2/3 cup sofrito
  • 1 onion, diced
  • 4 cloves garlic, pounded to a paste
  • 1 cubanelle pepper, seeds and inner white ribbing removed, diced
  • 3 tablespoons chopped culantro
  • 3 cups fortified white cooking wine (like El Cocinero or substitute sherry)
  • 1 3/4 cups tomato sauce
  • 2 Idaho potatoes, peeled and cut into 1/2-inch cubes
  • 2 carrots, peeled and cut into 1/2-inch thick pieces
  • 1/4 cup green olives stuffed with pimientos
  • 1/4 cup capers
  • 3 bay leaves
  • 1 tablespoon Kosher salt

Serves 4


  1. Separate the chicken into parts: With a knife, remove the wings, thighs and drumsticks from the chicken, and set aside. Cut out the chicken’s backbone entirely (discard or reserve for chicken stock if desired). Split the breast in two, and set aside. With a cleaver, split each breast in half lengthwise, and cut each piece into 4 even-sized pieces, careful to keep the skin as intact as possible, and set aside. Cut and discard the joint bone from the drumsticks, cut the drumsticks in two, and set aside. Remove the central bone from the thighs, and cut each thigh into 6 parts, careful to keep the skin intact.
  2. In a bowl, combine the chicken with the adobo and vinegar. Stir well to coat, and set aside in the refrigerator to marinate for at least 1 hour. If time allows, marinate overnight.
  3. In a large saucepan over medium-high heat, warm the olive oil with the achiote oil. Add the chicken, and brown for about 6 minutes on all sides. Add the sofrito, onion, garlic, pepper and culantro, and cook, stirring, for about 5 minutes.
  4. Deglaze the pan with the wine, and cook until it starts to evaporate, about 4 minutes.

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