Pollo En Fricasé 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

FRICASE DE POLLO



Fricase de Pollo image

My husband's family came from Cuba 25 years ago, and this is his favorite meal. Serve with frijoles negros and arros blanco (black beans and rice).

Provided by tiffaniepiphany

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 3

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
½ large red bell pepper, diced
½ red onion, diced
4 cloves garlic, smashed
2 tablespoons tomato paste
2 cups water, or as needed
6 skinless chicken leg quarters, separated into thighs and drumsticks
salt to taste

Steps:

  • Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
  • Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
  • Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 6.7 g, Cholesterol 146.2 mg, Fat 27.2 g, Fiber 1.4 g, Protein 43.2 g, SaturatedFat 6.9 g, Sodium 219.7 mg, Sugar 3.2 g

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.

POLLO EN FRICASé ~ CHICKEN FRICASSEE



Pollo en Fricasé ~ Chicken Fricassee image

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.

Provided by Mike Gonzalez

Categories     Main Dish

Time 1h55m

Number Of Ingredients 16

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)

Steps:

  • Combine chicken, adobo, 2 tablespoons olive oil, and garlic. Toss until well combined, cover and refrigerate for 30 minutes.
  • 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.
  • 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.
  • 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.
  • 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.

PUERTO RICAN CHICKEN FRICASSEE (POLLO EN FRICASE)



Puerto Rican Chicken Fricassee (Pollo En Fricase) image

I must have recorded this recipe from my friends in Puerto Rico. I've had it for at least 25 years so I can't remember but it's good!

Provided by michellebsalazar

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 1/2 lbs chicken pieces
1 ounce bacon
2 ounces cooking ham
1 garlic clove
1 small green bell pepper, seeded and chopped
3 small red bell peppers, seeded and chopped
6 sprigs fresh cilantro
1 onion, diced
1 teaspoon oregano
12 pimento-stuffed green olives
2 bay leaves
3 1/2 teaspoons salt
1 teaspoon capers
1 tablespoon vinegar
1/4 cup raisins
8 black raisins
1/2 cup tomato sauce
2 tablespoons achiote oil
1 lb potato, peeled and cut into pieces
14 ounces peas, Petite Pois
2 1/2 cups water
2 tablespoons butter

Steps:

  • Cut the bacon and ham into pieces and fry in a large cooking pot. Add the oregano, garlic, green bell pepper, red bell peppers, cilantro, onion and fry these on low for 10 minutes, stirring occasionally.
  • Wash the chicken, dry it and fry in same pot on medium until golden brown. Add the olives, bay leaves, salt, capers, vinegar, raisins, tomato sauce, achiote oil, and potatoes. Stir, then add the peas and water and heat on high until boiling. Reduce the heat to medium-low, cover and simmer for 45 minutes. Add the butter and continue cooking uncovered until the sauce looks good. Add salt to taste.

Nutrition Facts : Calories 718.6, Fat 36.4, SaturatedFat 12.6, Cholesterol 156.8, Sodium 2670, Carbohydrate 53.1, Fiber 10.8, Sugar 18.1, Protein 45.6

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.

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