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
FRICASé DE POLLO ~ CHICKEN FRICASSEE
Tender chicken, creamy potatoes are simmered in a robust wine and tomato sauce. This Cuban Chicken Stew is the ultimate comfort food. It's easy to make, hearty, and perfect for hungry family members.
Provided by Mike Gonzalez
Categories Main Dish
Time 2h55m
Number Of Ingredients 15
Steps:
- In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breasts.
- Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on a paper towel covered dishes as they are fried.
- Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
- Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
- When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.
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.
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
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
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.
FRICASE DE POLLO ( CHICKEN FRICASSEE )
Make and share this Fricase De Pollo ( Chicken Fricassee ) recipe from Food.com.
Provided by cocinera
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
- Heat oil and brown chicken.
- Add onion, pepper and citrus from the marinade.
- Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
- Add water to cover the chicken.
- Add the potato pieces in the last 20 minutes of cooking.
- Wonderful over fluffy or steamed white rice.
Nutrition Facts : Calories 1504.8, Fat 82.5, SaturatedFat 21.4, Cholesterol 340.5, Sodium 813, Carbohydrate 44.6, Fiber 5.2, Sugar 12.1, Protein 89.3
CHICKEN FRICASSEE
Steps:
- In a large Dutch oven, heat the oil. Brown the chicken and set aside.
- Preheat oven to 375 degrees F.
- In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
- In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
- Serve garnished with chopped cilantro.
CHICKEN FRICASSEE | ONE OF THE BEST EASY CHICKEN RECIPES FOR DINNER
This chicken fricassee recipe is flavorful, succulent, and best of all, comes together in one pan on the stovetop. In only 45 minutes, you can have the dinner table set with plates of juicy chicken in a deeply savory cream sauce. Honestly, this chicken fricassee is so good the whole family will love it!
Provided by Joe Duff
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Chop the onion, carrot, and celery, and then mince the garlic cloves and slice the cremini mushrooms.
- Next, put a deep pan over medium heat on the stovetop. Cover the surface of the pan with 1 tablespoon of olive oil. Then, season your chicken with salt and pepper to taste.
- Brown the chicken pieces in the pan until both sides are golden - this will take about 4 minutes per side. Transfer the chicken to a plate and set aside for later.
- In the same pan, sauté the onions, carrots, celery, and minced garlic in the oil and rendered chicken fat for 5-7 minutes.
- Next, add the sliced cremini mushrooms and thyme, then cook for another 2 minutes. Then add the flour and stir until it's thoroughly incorporated with the veggies.
- Lastly, add the 1/2 cup of white wine, scraping up any of the brown bits that might have stuck to the bottom of the pan. Let everything simmer for 3 minutes.
- Pour the chicken stock and heavy cream into the pan, then season with salt and pepper to taste.
- Return the chicken to the pan and simmer in the sauce until the chicken is completely cooked through and the sauce is rich and velvety. This will take about 15 minutes.
- To finish up, transfer the pieces of chicken to plates, pour some sauce on top, and sprinkle on some fresh chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 servings, Calories 356.8 calories, Fat 25.3, Carbohydrate 7, Fiber .5, Protein 24.8
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
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