Pollo (Chicken) Fricassee from Puerto Rico

Most Helpful Positive Review

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.

I have been making Fricassee this way for years and it is wonderful. The only difference is that I use white wine, a couple tablespoons of olives with their brine (about 8 olives), and an 8 oz can of tomato sauce or occassionally toss in a can of Rotel or other similar tomato and chile product. Hey, my grandmother makes it with white wine and tomato sauce so that's how I learned to make it many years ago, but this way is good too. Otherwise the measurements of ingredients are identical to what I have always used. Not only is it wonderful made in the crock-pot, but on the stove top as well.

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. Second time I made it: I roasted the peppers, garlic and onion for about 24 min. using 1/2 the evol called for in the recipe. I did everything else the same. It was amazing!