Puerto Rican pollo fricassee

    Puerto Rican pollo fricassee

    (189)
    37saves
    6hr40min


    173 people made this

    About this recipe: This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make on the hob or in your slow cooker. It is delicious and very easy to make! Serve with white rice and a nice salad. This tastes even better when you prepare the night before; just take it out of the fridge the next morning and set it to cook.

    Ingredients
    Serves: 4 

    • 450g chicken drumsticks
    • 1 tablespoon adobo seasoning
    • 1/2 sachet sazon seasoning
    • 1/2 teaspoon salt
    • 5 large red potatoes, peeled and thickly sliced
    • 1 large red pepper, seeded and chopped
    • 1 large green pepper, seeded and chopped
    • 1 large onion, chopped
    • 5 cloves garlic, minced
    • 1 bunch fresh coriander, chopped
    • 2 tablespoons olive oil
    • 125ml dry red wine
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 2 fresh or dried bay leaves

    Method
    Prep:40min  ›  Cook:6hr  ›  Ready in:6hr40min 

    1. Place chicken 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.
    2. Puree the red pepper, green pepper, onion, garlic, coriander, olive oil, wine, cumin and oregano in a blender. Pour over the chicken and add the bay leaves.
    3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

    Note

    The sazon and adobo seasonings can be found online or in some specialty shops. A well known brand is Goya.

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    Reviews & ratings
    Average global rating:
    (189)

    Reviews in English (189)

    by
    237

    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.  -  15 Aug 2009  (Review from Allrecipes US | Canada)

    by
    156

    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.  -  27 Jun 2006  (Review from Allrecipes US | Canada)

    by
    126

    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!  -  16 Nov 2008  (Review from Allrecipes US | Canada)

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