Chicken Fricasee Fricase De Pollo Recipes

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POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO



Pollo (Chicken) Fricassee from Puerto Rico image

This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.

Provided by MarisLatinTwist

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 6h40m

Yield 4

Number Of Ingredients 15

1 pound chicken drumsticks
1 tablespoon adobo seasoning
½ (.18 ounce) packet sazon seasoning
½ teaspoon salt
5 large red potatoes, peeled and thickly sliced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 bunch fresh cilantro, chopped
2 tablespoons olive oil
½ cup dry red wine
1 teaspoon ground cumin
1 teaspoon dried oregano
2 fresh or dried bay leaves

Steps:

  • Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
  • Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
  • Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Nutrition Facts : Calories 643.4 calories, Carbohydrate 85.2 g, Cholesterol 91.9 mg, Fat 17.9 g, Fiber 11.2 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 520.8 mg, Sugar 9.2 g

CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)



Cuban Chicken Fricassee (Fricase de Pollo) image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 16

8-10 chicken thighs ((Bone-in, skinless) *See notes below)
2 cups mojo marinade ((store bought is fine))
1/4 cup olive oil
1 teaspoon salt ((divided))
1 medium yellow onion ((diced))
1 green bell pepper ((diced))
4 garlic cloves ((minced))
3/4 cup dry white cooking wine
1 16 ounce can of tomato sauce
1 teaspoon dried oregano
1/4 cup pimiento filled olives
2 packets sazon goya
2 small russet potatoes ((Peeled and diced into 1" pieces))
1/2 teaspoon ground cumin
1/2 cup peas
1/4 cup water

Steps:

  • Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
  • Once marinated, remove chicken from marinade and pat dry. **See notes below
  • Sprinkle the chicken with 1/2 teaspoon of salt.
  • Heat the olive oil in a large pot, over high heat.
  • Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.
  • Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.
  • Add the wine to the pan and simmer with the veggies for just about 2 minutes.
  • Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
  • Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
  • Stir in the peas right before serving.

FRICASé DE POLLO ~ CHICKEN FRICASSEE



Fricasé de Pollo ~ Chicken Fricassee image

Tender chicken, creamy potatoes are simmered in a robust wine and tomato sauce. This Cuban Chicken Stew is the ultimate comfort food. It's easy to make, hearty, and perfect for hungry family members.

Provided by Mike Gonzalez

Categories     Main Dish

Time 2h55m

Number Of Ingredients 15

2 lb chicken pieces (skinned)
2 garlic cloves (minced)
1 tsp salt and black pepper
¼ cup sour orange juice
⅓ cup canola oil
1 large onion (chopped)
½ green bell pepper (chopped)
½ cup tomato sauce
½ cup dry white wine
½ lb potatoes (peeled and cubed)
½ cup Spanish olives (pimento-stuffed)
2 tsp oregano
1 tsp cumin
¼ cup capers
1 bay leave

Steps:

  • In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breasts.
  • Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on a paper towel covered dishes as they are fried.
  • Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
  • Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
  • When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.

CHICKEN FRICASEE (FRICASE DE POLLO)



Chicken Fricasee (Fricase de Pollo) image

When my grandmother made this comfort chicken dish even our neighbors would make an excuse to come by. The aroma of Chicken Fricasee was intoxicating. Fragrant chicken and potaotes in a sauce dimpled with olives, capers and raisens, covered in a sauce to die for. Be sure to have enough crusty bread to sop up the sauce. This dish...

Provided by Juliann Esquivel

Categories     Chicken

Time 1h35m

Number Of Ingredients 22

6 to 8 large chicken pieces
6 medium red potatoes peeled and cut into quarters
1 large vidalia or white onion diced
4 clove fresh garlic smashed or put through garlic press
1 large sweet green pepper diced
1 small can tomato sauce
1/2 c good red table wine similar to merlot and a little more if needed
1/4 c black raisens
2 Tbsp diced fresh cilantro
3 Tbsp capers
15 small stuffed green olives with red pimentos
1 Tbsp apple cider vinegar or wine vinegar
1 small packet goya sazon seasoning with achiote and culantro
3/4 c olive oil, light
1 tsp garlic powder,
2 Tbsp salt or sea salt
1/2 tsp fresh ground black pepper
1/2 tsp dried oregano
1/2 tsp cumin powder
2 tsp adobo powder goya brand or similar
1 tsp spanish or good hungarian paprika
1 c water

Steps:

  • 1. In a blender pour 1/4 cup wine 2 cloves garlic 1 tsp salt blend pour the marinade over your seasoned chicken. Chicken pieces should have been seasoned prior liberly with the adobo powder, salt, black pepper, paprika. Regrigerate in a freezer bag for at least two hours or better overnight. Mush bag and turn over a few times so this marinade can well penetrate the chicken.
  • 2. Choose a heavy large pot that has a good lid. Take out chicken and let come to room temperature. Heat 1/2 cup oil and begin to brown your chicken pieces on all sides. I like to leave the skin on The chicken it imparts a great flavor to your poultry dishes. You may remove skin later and discard if you like. Chicken does not need to cook throughly just brown on the outside. This should take about 10/12 minutes. When done browning remove to a seperate pan. Do not put on paper towels.
  • 3. Over a medium flame in the same pot add the remaining 1/4 cup oil and add all the diced vegetables, onion, remaining garlic, green pepper, cilantro and saute until onion and pepper are somewhat limp. Next add olives, raisens, capers, remaining wine, and vinegar. Stir well and continue to saute for about 1/2 minute. next add tomato sauce, and dry seasonings, garlic powder, oregano, salt, black pepper, cumin powder, adobo, packet of Sazon seasoning and paprika. Stir well and add the cup of water. Stir again and adjust salt & pepper to your liking. Cover this sauce and reduce heat to a very low simmer. while sauce simmers peel and quarter potaotes.
  • 4. After simmering your sauce for 5 minutes, add your chicken pieces one at a time taking care to cover each piece with the sauce. Next add your potaotes and stir again spooning the sauce over all the potatoes If you like you may sprinkle a little more wine over the mixture about a 1/4 cup. I do this some times to add extra flavor. Cover and on a medium low flame cook for about 1 hour. After 30 minutes of cooking uncover and check to see if your fricasee has not begin to dry out also test your potaoes they are done when fork penetrates them easly. At this time you may adjust your heat to a little higher if need be. If you like you may add a little more water 1/4 cup and stir very gently. Cover and continue to cook until done. Traditionaly served on top of white rice you may do so or serve with crusty bread and a salad. Enjoy.

POLLO EN FRICASé



Pollo en Fricasé image

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.

Provided by Von Diaz

Categories     poultry, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 to 3 pounds bone-in, skin-on chicken thighs, skins removed
1 (8-ounce) can tomato sauce
1 medium yellow onion, finely chopped
10 garlic cloves, peeled and minced
1/4 cup white wine vinegar
2 tablespoons olive oil
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
3 dried bay leaves
1 1/2 tablespoons kosher salt
1/4 teaspoon cracked black pepper
1 cup dry white wine
1/4 cup pimento-stuffed olives
1 tablespoon capers, drained
1 pound Yukon Gold potatoes, peeled and sliced into 1/2-inch rounds
Cooked white rice, for serving
Chopped fresh cilantro leaves, for garnish

Steps:

  • Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
  • 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.
  • Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
  • 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.
  • Serve over white rice with plenty of sauce, and garnish with cilantro.

FRICASE DE POLLO ( CHICKEN FRICASSEE )



Fricase De Pollo ( Chicken Fricassee ) image

Make and share this Fricase De Pollo ( Chicken Fricassee ) recipe from Food.com.

Provided by cocinera

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

4 lbs broiler-fryer chickens, cut in pieces
6 garlic cloves, cut up
1/2 cup orange juice (or mix half-half lime and orange)
1 large onion (sliced)
1 large bell pepper (sliced)
12 ounces tomato sauce
salt & freshly ground black pepper
1/4 cup vegetable oil
1/4 cup pimento-stuffed green olives
1 teaspoon capers
1 cup dry sherry (be sure to use only sherry that you would drink as so-called cooking sherries are loaded with salt)
1 lb potato, peeled and quartered
1/2 cup raisins (optional)

Steps:

  • Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
  • Heat oil and brown chicken.
  • Add onion, pepper and citrus from the marinade.
  • Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
  • Add water to cover the chicken.
  • Add the potato pieces in the last 20 minutes of cooking.
  • Wonderful over fluffy or steamed white rice.

Nutrition Facts : Calories 1504.8, Fat 82.5, SaturatedFat 21.4, Cholesterol 340.5, Sodium 813, Carbohydrate 44.6, Fiber 5.2, Sugar 12.1, Protein 89.3

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