Chicken Fricassee (Fricase de Pollo)

Fricase de Pollo (Chicken Fricassee) | This post was sponsored by Pompeian. All opinions expressed on my site are my own.

Fricase de pollo is a traditional Puerto Rican chicken stew braised in wine with potatoes and carrots. It’s a dish that warms your heart and fills your belly.

Do you remember the excitement of walking into a room filled with the wonderful aroma of fricase de pollo? It’s still one of my favorite dishes today because it’s hearty, comforting, and reminds me of home.

What does fricassee mean?

A fricassee is a cooking technique that’s a cross between a sauté and a stew. It involves sautéing the meat and then adding liquid to braise it. The fricassee gets its rich flavor and thicker consistency from the meat’s own juices.

If you’re looking for more of a stew, try the Moroccan stew or a bowl of sancocho. Both will warm your bones!

What is the origin of chicken fricassee?

Although the origin is uncertain, many believe that the word fricassee is a blend of the French words frire (to fry) and casser (to break into pieces). This dish was brought to the Spanish Caribbean islands by the Spanish and the French and remains popular there.

Unlike the traditional French fricassee, this Puerto Rican chicken stew is tomato-based and made with red wine, similar to the Cuban version. Yes, please!

What is chicken fricassee?

When you combine chicken with the fricassee technique, you get a dish that’s comforting, sticks to your bones, and even gets better the next day. It’s a perfect addition to your chicken comfort recipe staples like coq au vin, creamy Tuscan garlic chicken, roasted chicken, and chicken skillets.

Fricase de Pollo Recipe Ingredients

  • 3 lbs chicken pieces
  • 3 teaspoons adobo spice seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons garlic
  • 2 tablespoons olive oil
  • 1 onion
  • 1/2 red bell pepper
  • 1/4 cup minced cilantro or culantro
  • 1 cup red wine
  • 1 14 oz can diced tomato
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 12 olives stuffed with red peppers
  • 6 petite golden potatoes
  • 3 large carrots
  • Salt to taste

Traditional chicken fricassee is made with white wine and heavy cream, but my recipe stays true to how I grew up eating it. My mom made it with a tomato and red wine sauce, and I’m sticking with her recipe. Why mess with what isn’t broken?

How to make fricase de pollo

First, make a marinade by combining adobo seasoning, olive oil, and garlic. Coat the chicken well, cover it, and let the flavors mingle in the refrigerator for at least 30 minutes.

When you’re ready to cook, heat a large Dutch oven or heavy pot with a tablespoon of olive oil. Add the chicken and brown the skin side down. Once evenly browned, remove the chicken from the pot.

To the hot pot, add another tablespoon of olive oil, the onion, bell pepper, and cilantro. Sauté until the vegetables are translucent.

Next, deglaze the pot by pouring in the red wine, scraping up all the brown bits at the bottom. This step adds great flavor. If you don’t have wine, you can use chicken broth or stock, but the wine adds a lovely sweetness.

Stir in the diced tomato and tomato paste. The aroma will be amazing!

Return the chicken to the pot, along with bay leaves, olives, carrots, and potatoes. Bring the pot to a boil, then reduce the heat and simmer. Cover and let it cook for 45 minutes or until the chicken is cooked and tender. Finally, simmer uncovered for 15 minutes to thicken the sauce.

What to serve with fricase de pollo

Serve fricase de pollo with a pot of white rice or arroz con gandules (rice and pigeon peas). Rice is essential because it soaks up all the flavorful sauce.

If you’re feeling adventurous, try some arepas de coco (coconut fry bread). And don’t forget dessert! Tembleque (coconut pudding) is one of my favorite Puerto Rican treats.

Whatever you serve it with, this Puerto Rican chicken stew will be a hit with the family. The chicken is tender, the sauce is lick-your-plate good, and those sweet carrots are like little nugget treats.

Oh, and the leftovers are even better since everything continues to marinate in the sauce. It’s simply heavenly!

BDK Restaurant

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