Receta fricase de pollo puerto rico: Fricase De Pollo – RecetasPuertoRico.com
Pollo en Fricasé ~ Chicken Fricassee
Pollo en Fricase ~ Chicken Fricassee Recipe Card
Paid Advertisement
Pollo en Fricasé is a traditional Puerto Rican recipe for Chicken Fricassee is a stew where the chicken is braised in red wine. Vegetables and potatoes are added and the dish is sauteed until it becomes a tasty stew. It’s the kind of food that warms your heart, fills your tummy.
A fricassee is a cooking technique that is a cross between a sauté and a stew. Though the origin is not certain, it was brought to the Americas by the Spanish and the French.
Unlike French fricassee made with white wine and heavy cream, this Puerto Rican Pollo en Fricasé recipe is tomato-based and made with red wine, similar to how the Cuban version is made.
The great thing about Chicken Fricassee is that you can either make it on the stove or in a slow cooker. Serve over white rice, tostones, and a nice salad.
Paid Advertisement
If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.
Pollo en Fricasé ~ Chicken Fricassee
Recipe Author : Mike Gonzalez
The ultimate comfort food is a traditional Puerto Rican chicken stew that’s served over white rice. A savory tomato-based sauce, paired with fluffy potatoes, briny capers, and tender chicken, this is true comfort in a bowl.
Please Rate this Recipe
Be the First to Rate This Recipe
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 10 mins
Marinating Time 30 mins
Total Time 1 hr 55 mins
Course Main Dish
Cuisine Puerto Rican
Servings 4 people
- 3 lbs chicken pieces bone-in and skinned
- 3 tsp adobo spice seasoning
- 2 tbsp olive oil
- 3 tbsp garlic minced
- 2 tbsp olive oil
- 1 onion diced
- ½ red bell pepper diced
- ¼ cup cilantro minced
- 1 cup red wine
- 14 oz diced tomato
- 2 tbsp tomato paste
- 2 bay leaf
- 12 olives stuffed with red pimentos halved
- 6 small golden potatoes halved
- 3 large carrots peeled and chopped
- salt to taste
Combine chicken, adobo, 2 tablespoons olive oil, and garlic.
Toss until well combined, cover and refrigerate for 30 minutes.3 lbs chicken pieces, 3 tsp adobo spice seasoning, 2 tbsp olive oil, 3 tbsp garlic
In a large heavy pot heat 1 tablespoon olive oil, add chicken brown evenly on all sides. Remove from oil and set aside. In the same pot add 1 tablespoon of olive oil, onion, bell pepper, and cilantro, sauté for 4 minutes or until translucent.
3 lbs chicken pieces, 2 tbsp olive oil, ½ red bell pepper, 1 onion
Add red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Stir in diced tomato and tomato paste.
1 cup red wine, 14 oz diced tomato, 2 tbsp tomato paste
Return the chicken to the pot with the rest of the ingredients. Raise heat to bring to a boil, lower to a simmer and cover.
3 lbs chicken pieces, 1 onion, ½ red bell pepper, ¼ cup cilantro, 14 oz diced tomato, 2 bay leaf, 12 olives stuffed with red pimentos, 6 small golden potatoes, 3 large carrots, salt
Cook for 45 minutes or until chicken is tender.
Uncover and simmer for 15 minutes or until sauce begins to thicken.Serve over white rice.
Toss until well combined, cover and refrigerate for 30 minutes.
Uncover and simmer for 15 minutes or until sauce begins to thicken.Save lots of time by chopping, dicing and cubing everything ahead of time.
Be sure if you use potatoes, to place them in cool water, so they won’t lose their color.
If you want to use frozen veggies, be sure to have them ready and cook them according to the packaging instructions. You can substitute the water you boiled the frozen veggies instead of plain water.
Keyword Chicken
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don’t forget to subscribe to our email list for more recipes!
Please Support the Hispanic Food Network
Did You Know
Julia Child in Mastering the Art of French Cooking describes Fricasé as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning.
In a fricassee, cut-up meat is first sauteed (but not browned), then the liquid is added and it is simmered to finish cooking.
Cookbook author James Peterson notes that some modernized versions of the recipe calls for the meat to be thoroughly browned before braising, but the classical version requires that both meat and vegetables remain with no caramelization.
Be sure to sign up for our newsletter and leave a comment about this recipe if you can. Thank you for taking the time to visit our website and coman bien mis amigos (eat well my friends).
Paid Advertisement
Previous articleTropical Chicken Picken Authentic Puerto Rican Food
Next articleChilaquiles Rojos ~ Red Chilaquiles
Mike Gonzalez
HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.
Puerto Rican Pollo Fricase (Chicken Fricassee)
Puerto Rican Pollo Fricase (Chicken Fricassee) is a comforting chicken stew that’s made special with the addition of wine or beer.
This makes it a distinctive dish that’s a variation of traditional Pollo Guisado. This comfort food classic is a great one pot meal that’s easily adaptable for the slow cooker.
Pollo fricase is one of my father’s specialties. He learned how to make it from his mom, my Abuela Carmen. This dish usually has wine or beer in it, but if that wasn’t readily available, he says they used to make it by adding some grape juice into the dish. Sounds crazy right? Well, grape juice and wine are related, so I totally get it. The sweetness and acidity from the wine or juice gives this dish a unique twist. Puerto Rican pollo fricase is a hearty one-pot dish that’s a total crowd pleaser, and it tastes even better the next day.
What Is Pollo Fricase?
Pollo Fricase is a chicken stew that features Spanish and French influences on the Caribbean. A fricassee is halfway between a saute and a stew. There are as many variations as there are Abuelas in Puerto Rico — it relies on humble ingredients and just a single pot.
This dish originated in France. It’s the original French comfort food that features simmered chicken with hearty vegetables in a rich, tomato-based sauce that features wine.
What Ingredients Do I Need For Puerto Rican Pollo Fricase?
The basis of pollo fricase, and many other Puerto Rican recipes, is sofrito. In addition, wine or beer is essential, as it gives the dish a lovely acidity and depth of flavor that you don’t get from a broth only stew like pollo guisado. The chicken is seasoned with adobo and sazon. I add potatoes, sweet potatoes, pumpkin, carrots, and/or corn on the cob to the pot as well. It’s an amazing one-pot wonder. Other flavorings include olives, bay leaves and oregano.
What’s The Difference Between Pollo Fricase & Pollo Guisado?
There’s no definitive answer, but fricase typically features wine, beer or even grape juice as a supplement to the broth. In addition, pollo fricase has less liquid, so it’s more stew-like.
Fricase tends to have more vegetables, less tomato sauce, and a thicker sauce than pollo guisado.
The Best Pot To Use For Pollo Fricase?
A fricassee is best prepared in a large heavy pot or Dutch oven that has a cover. Any size vessel should work, but be sure not to crowd the pot with too many ingredients. You’ll need a vessel that can comfortably fit all your ingredients and can easily be sealed with a cover during the cooking process.
Can I Freeze Leftover Pollo Fricase?
Heck yea! Cool the fricase down to room temperature, then package it in freezer safe containers. To reheat, add the frozen stew to a pot and reheat thoroughly. Serve immediately.
Puerto Rican Pollo Fricase (Chicken Fricassee)
Pollo Fricase is a comforting chicken stew that’s made special with the addition of wine or beer. This makes it a distinctive dish that’s a variation of traditional Pollo Guisado. This comfort food classic is a great one pot meal that’s easily adaptable for the slow cooker.
Course
Entree
Cuisine
Puerto Rican
Keyword
chicken fricassee, pollo en fricase, pollo fricase
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 14 minutes
Servings 4
Author Delish D’Lites
- 2
tablespoons
olive oil - 2
pounds
bone-in chicken thighs or legs - 2
tsp
Sazon seasoning with annatto - 1
teaspoon
Adobo all purpose seasoning - 4
tablespoons
sofrito homemade or storebought - 1
tbsp
tomato paste - 1
teaspoon
dried oregano - 1 ½
cups
chicken broth
plus more if needed - 1
cup
white wine, red wine, beer or grape juice - 2
teaspoons
powdered chicken bouillon or more according to your taste
use like salt - 3/4
cup
peeled & diced potatoes - 3/4
cup
baby carrots - 2
bay leaves - 10
pimento-stuffed olives - 2
tbsp
fresh cilantro
for garnish, optional - optional: cubed sweet potatoes, split corn on the cob, cubed pumpkin
Heat a Dutch oven on medium heat.
Season the chicken with the Adobo seasoning and sazon, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
Remove the chicken from the pot and set it aside.
Add the sofrito, tomato paste and oregano to the Dutch oven and saute for one minute. Add the wine. broth, bay leaves and olives into the pot, making sure to scrape the bottom of the pan to loosen any brown bits. Bring the mixture to a boil, then add the chicken back into the pot.
Lower the heat to a simmer and cook the pollo fricase for 30 minutes with the lid on.
Add the peeled potatoes, carrots, pumpkin, sweet potato and corn (if using). Cook the stew for 30 more minutes, until the potatoes are soft and the chicken is cooked through. If your stew is too watery.
