Fricase de pollo receta puerto rico: Fricase De Pollo – RecetasPuertoRico.com

Pollo en Fricasé

Imprimir Receta

Agregar al Recetario

Compre todos los ingredientes para hacer esta receta en su tienda local:

Comparte esta receta utilizando:

• Acerca de esta Receta
• Más Recetas como esta

Pollo Fricasé es un guiso de pollo tradicional de la cocina de Puerto Rico. También conocido como el pollo en la olla. Esta rica receta de Pollo Fricasé combina una gran variedad de ingredientes como pollo, papas, aceitunas, pimientos y guisantes para un intenso y cálido plato principal o acompañante.

Para satisfacer sus antojos de comida casera, prepare el Pollo Fricasé para el almuerzo o la cena, y no se olvide añadir las Aceitunas Españolas GOYA®, su calidad y extraordinario sabor hacen que este plato quede extra delicioso!

Más

Ingredientes

Mostrar los ProductosOcultar Productos

Instrucciones

Vista de Cocina

Paso 1

En una olla, caliente el aceite a fuego moderado. Añada el jamón y dore. Añada la cebolla, el pimiento, el ajo, el orégano y el cilantro. Reduzca la temperatura a fuego mediano-bajo y cocine durante 10 minutos, revolviendo ocasionalmente.

Paso 2

Añada el pollo y cocine a fuego moderado por 5 minutos, revolviendo ocasionalmente. Añada, a la vez que mezcla, la salsa de tomate, la hoja de laurel, las aceitunas, las alcaparras, el vinagre, el adobo y las papas. Combine el líquido de los guisantes dulces con agua hasta tener 2-1/2 tazas. Mezcle bien, deje hervir y tape. Reduzca la temperatura a fuego bajo y cocine por 45 minutos o hasta que el pollo esté cocido. Revuelva ocasionalmente.

Paso 3

Añada los guisantes dulces y la mantequilla (opcional). Cocine sin tapar por 5 minutos o hasta que la salsa alcance la consistencia deseada.

Etiqueta de Receta

Aperitivos y Snacks
Desayunos y Brunch
Ensaladas
Platos Principales
Acompañantes
Postres y Bebidas


Asados a la Parrilla
Día de Juego
Noche de Película
CIA Recipes


Platos Principales
Acompañantes
Ensaladas
Postres y Bebidas
Aperitivos y Snacks
Recetas de verano


Caribe
México
Suramérica
Centroamérica
España


Over 60
Winter
Fall
Thanksgiving
Christmas

Receta Comentarios

Nancy Martin

Very easy to make. Delicious. I added Jalapeno for umph! Husband liked. Served with tostones.

Escribir un Comentario
Califica la Receta

Regreso

Impresión

Pollo en Fricasé

Nancy Martin

Very easy to make. Delicious. I added Jalapeno for umph! Husband liked. Served with tostones.

su clasificación:

 estrellas claras

Cancelar

Chicken Fricassee (Fricase de Pollo)

Jump to Recipe

Fricase de Pollo (Chicken Fricassee) | This post was sponsored by Pompeian.  All opinions expressed on my site are my own.

Fricase de pollo is a traditional Puerto Rican chicken stew that is braised in wine with potatoes and carrots. It’s the kind of dish that warms your heart and fills your belly.

Over the last week, we’ve been spending a lot of time with my husband’s family, and it made me nostalgic for my favorite childhood dish, fricase de pollo. Or as you might call it, chicken fricassee. 

I remember the times I would get so excited walking in to the wonderful smell of fricase de pollo. It’s still one of my favorites today because it’s hearty, comforting, and reminds me of home.

What does fricassee mean?

A fricassee is a cooling technique that is a cross between a sauté and a stew. A fricassee is first sautéed and then liquid is added to braise the meat. Although most modern recipes now thoroughly brown the meat before braising, much of the liquid in the fricassee comes from the meat’s own juices. This makes for a delicious concentrated flavor and thicker consistency.

If you are looking for more of a stew, get thee to the grocery store immediately for the ingredients to this moroccan stew. A bowl of this sancocho will also warm your bones!

What is the origin of chicken fricassee?

Though the origin is not certain, many think the word fricassee is a hybrid of the French words frire (to fry) and casser (to break in pieces). It was brought to the Spanish Caribbean islands by the Spanish and the French, and it remains a popular recipe there.

But unlike the traditional French fricassee, this Puerto Rican chicken stew is tomato based and made with red wine, similar to the Cuban version. Yes, please!

What is chicken fricassee?

When you add chicken into the mix, it results in the kind of dish that’s comforting, sticks to your bones, and only gets better the next day. This belongs in your chicken comfort recipe staples like coq au vin, creamy tuscan garlic chicken, roasted chicken, and chicken skillets. It can definitely stand up with your tried and true chicken recipes.

Fricase de Pollo Recipe Ingredients

• 3 lbs chicken pieces
  3 teaspoons adobo spice seasoning
  2 tablespoons olive oil
  3 tablespoons garlic
  2 tablespoons olive oil
  1 onion
  1/2 red bell pepper
  1/4 cup minced cilantro or culantro
  1 cup red wine
  1 14 oz can diced tomato
  2 tablespoons tomato paste
  2 bay leaf
  12 olives stuffed with red peppers
  6 petite golden potatoes
  3 large carrots
  salt to taste

Where traditional chicken fricassee is made with white wine and heavy cream, my recipe is prepared how I grew up eating it. My mom made it with a tomato and red wine sauce, and I am going to stick with her recipe. Why mess with what isn’t broken?

How to make fricase de pollo

First, you make a marinade by combining adobo seasoning, olive oil, and garlic. There will be enough flavor here without adding extra salt and pepper. Make sure the chicken is well coated, cover it, and let those flavors get going in the refrigerator for at least 30 minutes.

When you’re ready to cook, heat a large Dutch oven or another heavy pot with a tablespoon of olive oil. Then add the chicken breasts and chicken thighs (whatever pieces you’re using) and brown chicken skin side down. When evenly browned on all sides, remove chicken to a plate while you get the rest of the dish underway.

To the hot pot, add another tablespoon of olive oil, the onion, bell pepper, and cilantro. Sauté until the vegetables are translucent, about 4 minutes.

Next, pour in your red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Here your flavor will do great things. If you don’t have wine, you can use chicken broth or chicken stock, but the wine adds a lovely sweetness.

Now stir in the diced tomato and tomato paste. You’ll know you’re doing the right thing because your kitchen will smell delicious!

When that’s combined, return chicken to the pot with the bay leaves, olives, carrots, and potatoes. Bring the pot to a boil and then reduce heat to simmer and cover.

Let it cook for 45 minutes or until chicken is cooked and tender. Finally, keep it simmering (uncovered this time) for 15 minutes so the sauce can get nice and thick.

What to serve with fricase de pollo

Wondering what to serve with fricase de pollo? I recommend a pot of white rice or arroz con gandules (rice and pigeon peas). A bowl of rice is key because it soaks up all the sauce, guaranteeing you don’t miss a drop of flavor. 

If you’re not in the mood for rice, which is just crazy talk, maybe try some arepas de coco (coconut fry bread).   And no meal is complete without dessert! One of my favorite Puerto Rican desserts is tembleque (coconut pudding).

Whatever you serve it with, this Puerto Rican chicken stew will be a hit with the family. The chicken turns out so tender it almost falls off the bone, and the sauce is lick-your-plate good! It is savory but it has a tangy sweetness because of the wine, and after the chicken, my favorite has to be the carrots. They are soft and sweet, like little nugget treats.

Oh, and I can’t forget, it makes awesome leftovers since everything sits and marinates in the sauce.  It is just heavenly! 

more Puerto Rican comfort food done right

• pinchos de pollo
• arroz con pollo
• chuletas a la jardinera (braised pork chops)
• pastelon (plantain lasagna)

Need more Puerto Rican recipes? Check out my full collection of Puerto Rican recipes!