Cuba | Puerto Rico | Poultry | Chicken | Stewing

Pollo en Fricasé

(Puerto Rican chicken fricassee)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil   3 Tbsp
Chicken cut into serving pieces 2 1/2 to 3 lbs
 
Onion chopped 1 each
Pepper, bell chopped 1 each
Garlic minced 3-4 cloves
Chiles, jalapeños or serranos (opt.) chopped 2-3 each
Oregano, dried 1 Tbsp
Cilantro chopped 1/2 bunch
Ham (opt.) diced 1/2 cup
 
Olives, green, pimento-stuffed 10-15 each
Raisins 1/4 cup
Tomato sauce   1/2 cup
Vinegar, red wine   1 Tbsp
Bay leaves   2 each
Stock or water   2 1/2 cup
Salt & pepper   to taste
     
Peas (opt.)   1 cup

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches in the hot oil till browned. Remove to a plate.
  2. Add second set of ingredients to the oil and sauté over medium heat till onions are translucent. Do not brown.
  3. Return chicken to pot and add third set of ingredients. Bring to a boil and reduce heat to a simmer. Simmer for 35-45 minutes. Adjust seasoning.
  4. Stir in peas and simmer 5 minutes more. Serve with rice.

VARIATIONS

  • Use annatto oil if you can to give a typical yellow hue to the dish. If not available, you can add 1/2 tsp turmeric with the 2nd set of ingredients. Not essential though.
  • Marinate the chicken for 8-24 hours in the second set of ingredients (the sofrito) if you like. Simply wipe the chicken clean before you brown it in the hot oil. Proceed with the recipe.
  • Add a little white wine at the end of Step 2 and boil down a little if you like for extra flavor.
  • Sometimes 1 or 2 peeled and quartered potatoes are added.

NOTES

  • This dish is popular in both Puerto Rico and Cuba and is sometimes called fricasé de pollo. It tastes even better reheated the second day.