Fricasé de Pollo al Ron y Vino

Fricasé de Pollo al Ron y Vino Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Fricasé de Pollo al Ron y Vino is a delicious and flavorful Puerto Rican chicken stew that is perfect for a hearty meal. This dish is packed with rich flavors and is sure to satisfy your taste buds.

History

Fricasé de Pollo al Ron y Vino has its roots in Puerto Rican cuisine, where it is a popular dish enjoyed by many. The combination of chicken, rum, wine, and vegetables creates a unique and delicious flavor profile that is loved by all who try it.

Ingredients

chicken pieces, enough to serve four adults
2 medium-sized potatoes, cut into one-inch chunks
2 medium-sized carrots, sliced into one-inch pieces
olive oil (preferably) or your favorite cooking oil
Puerto Rican rum (optional: you may substitute with gin, vodka, scotch, or bourbon, or omit altogether)
Cooking wine (or substitute with any pink or red drinking wine; add a spoonful of vinegar if not using wine)
grape juice (which you may substitute or blend with the wine, if used)
0.33 cup of raisins
onions
garlic, either fresh or bottled (avoid using garlic salt)
peppers, to taste (hot, mild, red, green, or other)
0.67 cup of tomato sauce (or 2 tablespoonfuls of tomato paste)
A pinch of salt

How to prepare

Use whole chicken pieces or remove the skin, as desired. If removing the skin, leave a small portion for added flavor in the next step, which can be removed later if needed.
In a deep frying pan, heat a small amount (about two tablespoonfuls, or enough to lightly coat the bottom of the pan) of olive oil over medium-high heat until very hot.
Carefully add the chicken pieces.
Sauté each side of the chicken pieces quickly, for just a few seconds per side. The goal is to seal the meat, not fully cook it.
If using rum or a substitute, carefully pour it over the chicken pieces and ignite the liquor. A match can be used to ignite the liquor. Be cautious to avoid burns, especially if you have been tasting the wine or liquor beforehand. Keep a lid nearby in case the fire becomes uncontrollable. Allow the liquor fire to extinguish itself.
Remove the chicken pieces and set them aside.
In the same deep frying pan, sauté the onions, peppers, and garlic.
Add a bit more olive oil if needed.
Once the onions begin to turn golden, add the tomato sauce or paste.
Stir well.
Return the chicken pieces to the pan, sprinkle with salt, and add the grape juice and/or wine (some people substitute water for grape juice and wine, although we do not recommend this).
Allow the liquid to come to a boil, then reduce the heat to medium.
Cover and cook for ten to fifteen minutes, depending on the number of chicken pieces in the pan.
Add the potatoes, carrots, and raisins.
If using canned carrots, add them two minutes before serving.
Cook until the potatoes and carrots reach the desired level of tenderness.
If the sauce is too watery, take about one-third cup of the liquid and mix in a tablespoonful of cornstarch.
Blend the mixture thoroughly, then add it to the pan.
Stir well.
Allow it to cook for another minute.

Variations

Add olives or capers for a briny twist.
Use different vegetables such as bell peppers or peas for added color and flavor.
Experiment with different types of wine or liquor for a unique taste.

Cooking Tips & Tricks

Make sure to seal the chicken pieces before cooking to lock in the juices and flavor.

- Be cautious when igniting the liquor, as it can be flammable. Use a match and keep a lid nearby in case of any accidents.

- Adjust the cooking time for the potatoes and carrots based on your desired level of tenderness.

- If the sauce is too watery, thicken it with a cornstarch mixture for a perfect consistency.

Serving Suggestions

Serve Fricasé de Pollo al Ron y Vino hot over a bed of white rice for a complete and satisfying meal. Garnish with fresh cilantro for added flavor.

Cooking Techniques

Sauté the chicken pieces to seal in the flavor.

- Simmer the stew on low heat to allow the flavors to meld together.

- Thicken the sauce with a cornstarch mixture for a perfect consistency.

Ingredient Substitutions

Substitute rum with bourbon or omit altogether.

- Use water as a substitute for grape juice and wine, although it is not recommended for the best flavor.

Make Ahead Tips

Fricasé de Pollo al Ron y Vino can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Fricasé de Pollo al Ron y Vino in a deep bowl with a side of white rice. Garnish with fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Pair this dish with a side of tostones (fried plantains) or a simple green salad for a complete meal. A glass of red wine or a cold beer complements the flavors of the stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, and Iron.

Alergens

This recipe contains onions and garlic.

Summary

Fricasé de Pollo al Ron y Vino is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also packed with essential vitamins and minerals, making it a nutritious meal option.

Summary

Fricasé de Pollo al Ron y Vino is a delicious and flavorful Puerto Rican chicken stew that is perfect for a hearty meal. Packed with rich flavors and nutritious ingredients, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. As soon as I walked in, the aroma of garlic, onions, and spices filled the air, making my mouth water instantly.

Maria greeted me with a bright smile and a hug, inviting me to join her at the table where she was preparing a delicious dish called Fricasé de Pollo al Ron y Vino. The name alone sounded exotic and enticing, and I couldn't wait to learn more about it.

Maria explained that Fricasé de Pollo al Ron y Vino is a traditional Cuban dish made with chicken, rum, and wine. It's a savory stew that is rich in flavor and perfect for special occasions or family gatherings. She told me that she learned the recipe from her grandmother, who had passed it down through the generations.

As Maria continued to cook, she shared stories of her childhood in Cuba and how her grandmother would spend hours in the kitchen, teaching her the art of cooking. She explained that her grandmother believed that food was a way to bring people together and create lasting memories.

I was captivated by Maria's passion for cooking and her dedication to preserving her family's culinary traditions. I knew that I had to learn how to make Fricasé de Pollo al Ron y Vino so that I could share it with my own loved ones.

After hours of simmering and stirring, the Fricasé de Pollo al Ron y Vino was finally ready. Maria served it with a side of fluffy white rice and sweet plantains, creating a feast fit for a king. As I took my first bite, I was transported to a world of bold flavors and comforting warmth. The tender chicken, aromatic spices, and hint of rum and wine danced on my taste buds, leaving me craving more.

I thanked Maria for sharing her family recipe with me and vowed to make it a staple in my own kitchen. Over the years, I perfected the dish, adding my own twist by incorporating fresh herbs and vegetables from my garden. Each time I made Fricasé de Pollo al Ron y Vino, it brought back memories of that summer day in Maria's kitchen and the bonds that were forged over a shared love of food.

As I grew older, I became known as the family's resident chef, always eager to whip up a batch of Fricasé de Pollo al Ron y Vino for any gathering or celebration. My grandchildren would gather around the table, their eyes lighting up with anticipation as the savory aroma filled the room.

I would regale them with stories of my culinary adventures and the recipes I had collected over the years. I would tell them about Maria and her grandmother, and how food has the power to connect us to our past and create lasting memories for the future.

As I look back on my life, I am grateful for the gift of cooking and the joy it has brought to me and my loved ones. Fricasé de Pollo al Ron y Vino will always hold a special place in my heart, a reminder of the power of tradition, love, and good food. And as I pass down the recipe to the next generation, I know that it will continue to bring joy and togetherness for years to come.