Pollo (Chicken) Fricassee from Puerto Rico

SUBMITTED BY: Love2Cook PHOTO BY: ANASHA

"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."

Pollo (Chicken) Fricassee from Puerto Rico Recipe

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PREP TIME	40 Min
COOK TIME	6 Hrs
READY IN	6 Hrs 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound chicken drumsticks
1 tablespoon adobo seasoning
1/2 (.18 ounce) packet sazon seasoning
1/2 teaspoon salt
5 large red potatoes, peeled and thickly sliced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 bunch fresh cilantro, chopped
2 tablespoons olive oil
1/2 cup dry red wine
1 teaspoon ground cumin
1 teaspoon dried oregano
2 fresh or dried bay leaves

What to Drink?
	Riesling

DIRECTIONS

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.

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REVIEWS

Reviewed on Jun. 27, 2006 by Peanutty

I have been making Fricassee this way for years and it is wonderful. The only difference is... MORE

Reviewed on Aug. 4, 2006 by Laura

This is a delicious, authentic Puerto Rican dish. The recipe uses fresh ingredients and... MORE

Reviewed on Nov. 17, 2008 by SPICEGIRL2

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.

SPICEGIRL2
Nov. 17, 2008

Excellent dish! I'd describe this dish as extremely flavorful, moist, saucy and actually quite healthy. I served it alongside a salad. Its very filling and tasty even without a carb alongside it. I made only slight changes: 1) To make it healthier, I substituted the chicken legs for skinless, boneless, chicken tenders (I used 3 packets, so I also doubled the potatos). 2) The chicken rub calls for sazon seasoning which I did not have. So, I looked it up online and made my own version of it: 1/2 tsp dried oregano, 1/2 tsp coriander powder, 1 tbl paprika, 1/4 tsp salt, about 1 tbl tabasco sauce, about 2 tbl white wine or rice vinegar. These ingredients are some of the ingredients included in the actual sazon. Other ingredients were already in the Adobo seasoning, so I didn't bother duplicating those. 3) I thought the original recipe needed to be a bit saucier, so I added 2 cups chicken broth. This dish gave me a whole new perspective on puerto rican food and could actually turn into a staple in our household! By the way, I wanted to mention that I think you could easily make-ahead the sauce in the blender to save time.

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13 users found this review helpful

Excellent dish! I'd describe this dish as extremely flavorful, moist, saucy and actually quite... MORE