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Pollo (Chicken) Fricassee from Puerto Rico

Reviewed: Aug. 15, 2009
Being a true Boriqua (from Puerto Rico) I can truly attest that this is the real thing. I've been cooking from Cocina Criolla (the authentic PR cookbook) & there were no hints on how to adapt this recipe to a slow cooker. So I was thankful when I found this. With the following adjustments my home smelled like it did when growing up and it tasted exactly how I remembered! The few adjustments I made: 1) I cooked a whole chicken cut up into pieces that was about 4 pounds (basically straight from the store) so I increased the amount of adobo I used 2) I used one entire can of beer instead of the wine (any kind will do, I used Miller light this time) 3) I used the authentic frozen Goya sofrito instead of making the puree mix (again purchased from the store - DON'T buy the glass jar because it's not the real thing). I used about as much sofrito as I would have had if I made the puree. 3) I added one entire can of tomato sauce 4) I happened to have canned diced and sliced potatoes, so I used that instead of cutting up the ones I had just purchased (I forgot I had them)....and I think that's it. The adobo and sofrito are key to PR cooking & unless you have this, it won't be authentic. My family practically inhaled the meal because it was SO good. Thanks to whomever originally posted this. Now that I know I can make it in my slow cooker, it will be a frequently made dish.
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