Best 3 Pollo Chicken Fricassee From Puerto Rico Recipes
Embark on a culinary journey to the heart of Puerto Rican cuisine with Pollo Fricassee, a traditional dish that tantalizes taste buds with its blend of succulent chicken, vibrant spices, and aromatic herbs. This beloved dish, often served as a comforting family meal, showcases the island's rich cultural heritage and culinary traditions. Pollo Fricassee epitomizes the essence of Puerto Rican comfort food, featuring tender chicken pieces lovingly stewed in a flavorful broth infused with sofrito, a flavorful base of aromatic vegetables and herbs. Explore variations of this classic recipe, including an authentic Puerto Rican version, a vegetarian adaptation, and a straightforward, quick-fix recipe to suit your cooking preferences and dietary needs. Indulge in the delectable flavors of Pollo Fricassee, a cherished symbol of Puerto Rican cuisine that promises to warm hearts and satisfy cravings.
Check out the recipes below so you can choose the best recipe for yourself!
POLLO EN FRICASé
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
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 (CHICKEN) FRICASSEE--PUERTO RICO
Seasoned chicken drumsticks and potatoes that are slowly cooked in a puree of bell peppers, onion, and cilantro. From Pilgrim's Chicken.
Provided by gailanng
Categories One Dish Meal
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 15
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 639, Fat 17.7, SaturatedFat 3.9, Cholesterol 92.1, Sodium 479, Carbohydrate 84.4, Fiber 10.6, Sugar 10.6, Protein 32.4
PUERTO RICAN CHICKEN FRICASSEE (POLLO EN FRICASE)
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
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
Tips:
- For the best flavor, use a combination of chicken pieces, such as thighs, drumsticks, and wings.
- To make sure the chicken is cooked through, use a meat thermometer to check that it reaches an internal temperature of 165°F.
- If you don't have a Dutch oven, you can use a large pot or skillet instead.
- Serve the fricassee over rice, mashed potatoes, or egg noodles.
- Garnish the fricassee with fresh parsley or cilantro before serving.
Conclusion:
Pollo Chicken Fricassee is a delicious and easy-to-make Puerto Rican dish that is perfect for a weeknight meal. It is made with chicken, bell peppers, tomatoes, onions, and spices, and is simmered in a flavorful sauce. Serve the fricassee over rice, mashed potatoes, or egg noodles, and garnish with fresh parsley or cilantro. This dish is sure to please everyone at the table.
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