Best 5 Pollo En Fricasé Recipes

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**Pollo en Fricas: A Flavorful and Versatile Colombian Dish**

Colombian cuisine is renowned for its vibrant flavors and diverse dishes, and pollo en fricasa is no exception. This traditional chicken stew is a hearty and comforting dish that showcases the culinary heritage of Colombia. Made with tender chicken, a flavorful broth, and a variety of vegetables, pollo en fricasa is a versatile dish that can be enjoyed as a main course or as a filling for empanadas and arepas. With its rich and savory taste, this Colombian specialty is sure to tantalize your taste buds and leave you craving more. Discover the authentic flavors of Colombia with our collection of pollo en fricasa recipes, ranging from classic to modern interpretations of this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

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



Fricasé de Pollo image

The chicken and potatoes in this Cuban stew become fall-apart tender from simmering in a tomato sauce studded with salty, briny green olives. Some versions of this dish call for marinating the chicken in the juice of naranja agria or sour oranges before cooking. In my take, I add orange and lime juices right into the sauce to cut back on time and to flavor the tomato broth.

Provided by Gabriela Rodiles

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 pounds bone-in, skin-on chicken thighs and drumsticks, patted completely dry
Kosher salt and freshly ground black pepper
1 medium yellow onion, medium diced
1 green bell pepper, medium diced
3 cloves garlic, minced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
One 8-ounce can tomato sauce
2 limes, juiced (about 1/4 cup)
1 navel orange, juiced (about 1/4 cup)
1/3 cup pimiento-stuffed olives
2 large russet potatoes, peeled and cut into 1-inch chunks
1 bay leaf
Cooked white rice, for serving

Steps:

  • Heat the olive oil in a medium heavy bottomed pot or Dutch oven over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and a few cracks of pepper. Add the chicken skin-side down and cook in two batches until golden brown and crispy and the skin releases easily from the skillet, 5 to 8 minutes. Flip the chicken over and cook 3 minutes. Remove to a plate, leaving the fat in the pot.
  • Add the onion, bell pepper, 1 teaspoon salt and a few cracks of pepper and cook, stirring occasionally and scraping the bottom of the pot with a wooden, until the onions soften, about 5 minutes. Stir in the garlic and Sazón seasoning and cook until fragrant, about 30 seconds. Add the vino seco and scrape up any browned bits with the wooden spoon to deglaze the pot.
  • Stir in the tomato sauce, lime and orange juices, olives, potatoes and bay leaf. Nestle the chicken in the liquid and bring to a boil, 1 to 2 minutes. Cover the pan and simmer over low heat until the chicken is almost covered with the liquid, 15 minutes. Stir, pushing the chicken further into the liquid and simmer another 15 minutes. Remove the lid and cook uncovered until the liquid has reduced slightly and the potatoes are fork tender, 20 to 25 minutes. Discard the bay leaf and serve over white rice if desired.

Tips:

  • Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the chicken from sticking.
  • Brown the chicken before adding the other ingredients. This will help to develop flavor and color.
  • Use a variety of vegetables. This will add flavor and texture to the dish.
  • Simmer the fricassee for at least 30 minutes. This will allow the flavors to meld and the chicken to become tender.
  • Serve the fricassee with rice, noodles, or dumplings.

Conclusion:

Pollo en fricassee is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with other types of meat, such as beef or pork. Pollo en fricassee is a hearty and flavorful dish that is perfect for a cold winter night.

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