Puerto Rican Chicken Fricassee (Pollo Fricasé): A Flavorful Comfort Food Recipe

Pollo Fricasé, or Puerto Rican Chicken Fricassee, is a classic dish bursting with savory flavors. This hearty stew combines tender chicken pieces with potatoes, carrots, olives, capers, and a rich, flavorful sauce. It’s a comforting and satisfying meal perfect for any occasion. This recipe provides a detailed guide to creating an authentic and delicious Pollo Fricasé in your own kitchen.

What is Pollo Fricasé?

Pollo Fricasé is a traditional Puerto Rican stewed chicken dish. The word “fricassee” comes from the French culinary term, which refers to a method of cooking meat (usually chicken, veal, or rabbit) in which it’s first lightly browned and then braised in a sauce. The Puerto Rican version is distinguished by its use of sofrito, adobo, and other Latin Caribbean flavors.

The hallmark of a good Pollo Fricasé is its rich, slightly sweet and savory sauce. The sauce is made from a base of sofrito, a blend of aromatic vegetables and herbs, combined with tomato sauce, chicken broth, and a touch of dry wine or sherry. Olives and capers add a salty, briny tang that balances the sweetness of the sauce. Potatoes and carrots provide heartiness and absorb all the delicious flavors.

Why You’ll Love This Recipe

* **Authentic Flavor:** This recipe captures the authentic taste of Puerto Rican Pollo Fricasé, using traditional ingredients and techniques.
* **Comforting and Hearty:** It’s a perfect dish for a cold evening or whenever you’re craving a comforting and satisfying meal.
* **Easy to Customize:** You can easily adjust the ingredients to suit your preferences. Add more or less spice, include different vegetables, or use different types of olives.
* **Make-Ahead Friendly:** Pollo Fricasé tastes even better the next day, as the flavors have time to meld together. This makes it a great dish for meal prepping or entertaining.
* **Impressive, Yet Simple:** Despite its complex flavors, Pollo Fricasé is relatively easy to make with readily available ingredients.

Ingredients You’ll Need

* **Chicken:** Approximately 2.5-3 pounds of chicken pieces (bone-in, skin-on thighs and drumsticks are ideal for flavor. You can also use a whole chicken cut into pieces). Bone-in chicken adds significant flavor to the stew.
* **Sofrito:** 1 cup of homemade or store-bought sofrito. Sofrito is the flavor base of many Puerto Rican dishes and is a mixture of peppers, onions, garlic, cilantro, and recao (culantro). If using store-bought, check the ingredients to ensure it contains a good balance of these components. Homemade sofrito is highly recommended for the most authentic flavor.
* **Adobo:** 2 tablespoons of adobo seasoning. Adobo is a versatile seasoning blend of garlic powder, onion powder, oregano, turmeric, and other spices. Use a brand you like or make your own adobo seasoning blend.
* **Sazón with Achiote:** 1 packet of sazón with achiote. Sazón with achiote adds a vibrant color and a unique flavor to the dish. Achiote is annatto seed, used for coloring and flavoring. You can find sazón in the Latin foods aisle of most grocery stores.
* **Olive Oil:** 2 tablespoons of olive oil, for browning the chicken and sautéing the sofrito. Use good quality olive oil for the best flavor.
* **Tomato Sauce:** 8 ounces of tomato sauce. Use plain tomato sauce, not seasoned.
* **Chicken Broth:** 4 cups of chicken broth. Use low-sodium chicken broth to control the saltiness of the dish. Homemade chicken broth is even better.
* **Dry White Wine or Sherry:** ½ cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) or dry sherry. This adds depth of flavor to the sauce. If you prefer not to use alcohol, you can substitute with additional chicken broth.
* **Potatoes:** 2 medium potatoes, peeled and cubed. Yukon gold or red potatoes work well.
* **Carrots:** 2 medium carrots, peeled and sliced.
* **Manzanilla Olives:** ½ cup of manzanilla olives, stuffed with pimientos, sliced. The briny olives add a signature touch.
* **Capers:** 2 tablespoons of capers, drained. Capers add a salty, vinegary pop.
* **Bay Leaf:** 1 bay leaf. Adds a subtle herbaceous flavor.
* **Fresh Cilantro:** ¼ cup of fresh cilantro, chopped, for garnish.
* **Salt and Pepper:** To taste.

Equipment You’ll Need

* Large Dutch Oven or Heavy-Bottomed Pot
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Spoon or Spatula

Step-by-Step Instructions

**Step 1: Prepare the Chicken**

1. Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps the chicken brown properly.
2. In a large bowl, combine the chicken pieces with adobo seasoning and sazón with achiote. Make sure to coat the chicken evenly with the seasonings. Massage the seasonings into the chicken for better flavor absorption.

**Step 2: Brown the Chicken**

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Make sure the pot is large enough to hold all the ingredients.
2. Add the chicken pieces to the pot in a single layer, being careful not to overcrowd the pot. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Browning the chicken adds flavor and color to the dish. Work in batches if necessary to avoid overcrowding.
3. Remove the browned chicken from the pot and set aside.

**Step 3: Sauté the Sofrito**

1. In the same pot, add the sofrito. Sauté over medium heat until fragrant and softened, about 5-7 minutes. Stir occasionally to prevent burning. The sofrito is the base of the flavor, so it’s important to sauté it well.
2. Scrape up any browned bits from the bottom of the pot while sautéing the sofrito. These browned bits add flavor to the sauce.

**Step 4: Add Liquids and Seasonings**

1. Pour in the tomato sauce, chicken broth, and dry white wine (or sherry). Stir to combine.
2. Add the bay leaf, olives, and capers to the pot. Season with salt and pepper to taste. Remember that the adobo and sazón already contain salt, so start with a small amount and adjust as needed.

**Step 5: Simmer the Chicken**

1. Return the browned chicken to the pot, nestling it into the sauce. Make sure the chicken is mostly submerged in the liquid. Add more chicken broth if necessary.
2. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 45 minutes, or until the chicken is cooked through and tender. The cooking time will depend on the size and type of chicken pieces you are using. Check the chicken occasionally and add more broth if the sauce is getting too thick.

**Step 6: Add Vegetables**

1. Add the potatoes and carrots to the pot. Stir to combine.
2. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes and carrots are tender. Check the vegetables occasionally and add more broth if needed.

**Step 7: Finish and Serve**

1. Once the chicken and vegetables are tender, remove the bay leaf from the pot.
2. Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, or a splash of wine or sherry if desired.
3. Stir in the chopped fresh cilantro.
4. Serve the Pollo Fricasé hot, garnished with extra cilantro. It’s delicious served with white rice, tostones (fried plantains), or mofongo (mashed plantains).

Tips for the Best Pollo Fricasé

* **Use Bone-In, Skin-On Chicken:** Bone-in, skin-on chicken pieces, such as thighs and drumsticks, provide the most flavor to the stew. The bones add richness to the broth, and the skin adds fat that helps to create a flavorful sauce. If you prefer to use boneless, skinless chicken, you may need to add a little extra olive oil or chicken fat to the pot.
* **Don’t Skip the Browning:** Browning the chicken before simmering is crucial for developing flavor. The Maillard reaction, which occurs when the chicken is browned, creates complex flavors that enhance the overall taste of the dish.
* **Make Your Own Sofrito:** While store-bought sofrito is convenient, homemade sofrito will give you the most authentic flavor. You can find recipes for sofrito online or in Puerto Rican cookbooks. A food processor makes quick work of chopping the vegetables.
* **Adjust the Spiciness:** If you prefer a spicier Pollo Fricasé, you can add a pinch of cayenne pepper or a chopped scotch bonnet pepper to the sofrito.
* **Use a Good Quality Chicken Broth:** The quality of your chicken broth will affect the flavor of the dish. Use low-sodium chicken broth to control the saltiness of the dish.
* **Simmer Low and Slow:** Simmering the chicken over low heat allows the flavors to meld together and creates a tender, juicy result. Avoid boiling the stew, as this can make the chicken tough.
* **Let it Rest:** Pollo Fricasé tastes even better the next day, as the flavors have time to meld together. If you have time, make the stew a day ahead and refrigerate it. Reheat gently before serving.
* **Serve with Sides:** Pollo Fricasé is traditionally served with white rice, tostones (fried plantains), or mofongo (mashed plantains). It’s also delicious with a side of green salad.

Variations

* **Add Different Vegetables:** You can add other vegetables to the Pollo Fricasé, such as bell peppers, green beans, or corn. Add the vegetables during the last 20-30 minutes of cooking time, so they don’t get overcooked.
* **Use Different Types of Olives:** You can use different types of olives, such as Kalamata olives or green olives, in the Pollo Fricasé. The type of olives you use will affect the flavor of the dish.
* **Add Ham or Chorizo:** Some recipes for Pollo Fricasé include ham or chorizo. If you want to add ham or chorizo, cut it into small pieces and add it to the pot along with the sofrito.
* **Make it Vegetarian:** To make a vegetarian version of Pollo Fricasé, you can substitute the chicken with chickpeas, potatoes, or other vegetables. Use vegetable broth instead of chicken broth.

Serving Suggestions

Pollo Fricasé is a versatile dish that can be served in many different ways. Here are a few serving suggestions:

* **Serve it over white rice:** This is the most traditional way to serve Pollo Fricasé. The rice soaks up the delicious sauce and complements the flavors of the chicken and vegetables.
* **Serve it with tostones (fried plantains):** Tostones are a classic Puerto Rican side dish that pairs perfectly with Pollo Fricasé. The crispy plantains provide a nice contrast to the tender chicken and vegetables.
* **Serve it with mofongo (mashed plantains):** Mofongo is another popular Puerto Rican side dish that is made from mashed plantains. It’s a hearty and flavorful dish that complements the Pollo Fricasé.
* **Serve it with a side of green salad:** A simple green salad provides a refreshing contrast to the rich and savory Pollo Fricasé.

Storage Instructions

* **Refrigerator:** Store leftover Pollo Fricasé in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Store Pollo Fricasé in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat Pollo Fricasé in a pot over medium heat, stirring occasionally, until heated through. Add a little chicken broth or water if the sauce is too thick.
* **Microwave:** Reheat Pollo Fricasé in a microwave-safe dish, covered, for 2-3 minutes, or until heated through. Stir halfway through. Add a little chicken broth or water if the sauce is too thick.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (estimated)
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

Pollo Fricasé Recipe

This is a summary of the steps. The complete steps, ingredient lists and tips are above.

**Ingredients:**

* 2.5-3 lbs Chicken pieces (bone-in, skin-on preferred)
* 2 tbsp Adobo seasoning
* 1 packet Sazón with achiote
* 2 tbsp Olive oil
* 1 cup Sofrito (homemade or store-bought)
* 8 oz Tomato sauce
* 4 cups Chicken broth
* 1/2 cup Dry white wine or sherry (or more chicken broth)
* 2 medium Potatoes, peeled and cubed
* 2 medium Carrots, peeled and sliced
* 1/2 cup Manzanilla olives, sliced
* 2 tbsp Capers, drained
* 1 Bay leaf
* 1/4 cup Fresh cilantro, chopped
* Salt and pepper to taste

**Instructions:**

1. Season chicken with adobo and sazón.
2. Brown chicken in olive oil in a large pot or Dutch oven; remove and set aside.
3. Sauté sofrito in the same pot until fragrant.
4. Add tomato sauce, chicken broth, wine/sherry, bay leaf, olives, and capers; season with salt and pepper.
5. Return chicken to the pot; simmer covered for 45 minutes or until tender.
6. Add potatoes and carrots; simmer covered for 20-25 minutes or until tender.
7. Remove bay leaf; adjust seasonings to taste.
8. Stir in cilantro; serve hot with rice, tostones, or mofongo.

Enjoy this authentic Puerto Rican Chicken Fricassee! It’s a dish that’s sure to become a family favorite.