Best 5 Pollo En Fricasé Recipes
Pollo en Fricasé, a classic Peruvian dish, delights palates with its savory and comforting flavors. It is a delectable stew made with tender chicken pieces, slow-cooked in a rich and flavorful sauce. The dish's origins can be traced back to the fusion of Spanish and Andean culinary traditions, resulting in a unique and beloved Peruvian dish. It is a staple in many Peruvian households and is often served as a main course accompanied by rice, potatoes, or bread.
Let's cook with our recipes!
CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)
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
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
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
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
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)
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
FRICASé DE POLLO
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
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:
- Choose the right chicken. For this dish, bone-in, skin-on chicken pieces are best. They will add more flavor to the stew.
- Brown the chicken before stewing it. This will help to develop the flavor and give the chicken a nice golden color.
- Use a variety of vegetables. This will add flavor and texture to the stew. Some good choices include potatoes, carrots, celery, onions, and green beans.
- Use a flavorful broth. Chicken broth or vegetable broth are both good options. You can also use water, but the stew will be less flavorful.
- Season the stew well. Salt, pepper, garlic, and paprika are all good choices. You can also add other herbs and spices to taste.
- Cook the stew until the chicken is tender. This will usually take about 30 minutes. You can check the chicken by piercing it with a fork. If the juices run clear, the chicken is done.
- Serve the stew with rice, noodles, or mashed potatoes. You can also garnish it with fresh herbs, such as parsley or cilantro.
Conclusion:
Pollo en Fricas 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 is also a good source of protein and vegetables. If you are looking for a hearty and flavorful meal, this is the recipe for you.
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