Pollo en Fricase

Puerto Rican Pollo en Fricase Recipe

Region / culture: Puerto Rico | Preparation time: 1 hour | Cooking time: 1 hour and 15 minutes | Servings: 4-6

Introduction

Pollo en Fricase is a traditional Puerto Rican dish that is full of flavor and perfect for a hearty meal. This dish features tender chicken simmered in a savory tomato-based sauce with olives, capers, and potatoes. It is a comforting and satisfying meal that is sure to please your taste buds.

History

Pollo en Fricase has its roots in Puerto Rican cuisine, where it is a popular dish enjoyed by many families. The dish is a combination of Spanish and African influences, resulting in a unique and delicious flavor profile. It is often served at family gatherings and special occasions, showcasing the rich culinary heritage of Puerto Rico.

Ingredients

1 x 3 to 3.5 lb (1.59 kg) fryer, cut up, washed thoroughly, and patted dry with a paper towel
5 to 6 tbsp of adobo
6 tbsp of sofrito
6 tbsp of olive oil
6 oz (170 g) of cooking ham, diced
2 tbsp of oregano
2 bay leaves
0.5 cup of chicken broth or 0.5 cup of dry white cooking wine
6 to 8 green olives (you can use pitted, unpitted, or spanish olives)
1 tbsp of capers
3 to 4 tbsp of tomato paste (if you prefer, you can substitute 1 can of tomato sauce)
2 potatoes, peeled and cut into quarters (kept in a bowl covered with cold water)

How to prepare

Place chicken parts in a large bowl. Add adobo one spoonful at a time and rub it onto all the parts until they are seasoned.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (remember, the longer it marinates, the better).
In a large pot, heat 3 tbsp of olive oil.
Add a few pieces of chicken and brown them on all sides.
Remove the browned chicken and set it aside. Continue browning the remaining chicken pieces.
Drain all the fat from the pot and deglaze it with chicken broth or wine, scraping the bottom to reduce the liquid by 0.5.
Pour off the liquid into a bowl and set it aside.
Wash the pot with hot water. Do not use soap at this time; a stiff brush or pad will do.
Return the pot to the stove and bring it back up to heat. Add 3 tbsp of olive oil.
Add ham and lightly brown it. Then, add sofrito and bring it to a slow simmer.
Add tomato paste or tomato sauce and continue simmering.
Now, you can add all the remaining ingredients except for the chicken and potatoes.
Let the mixture simmer for another 5 minutes, stirring to prevent sticking.
If you find that the mixture is too thick, add a little more broth and stir.
Next, add the chicken, making sure that all the parts are coated with the sauce.
Cover the pot and check after 15 minutes. At this time, you can move the parts that were on the bottom to the top, and vice versa.
Replace the cover and continue simmering for another 15 minutes.
Add the potatoes, ensuring that they are covered with the sauce. Replace the cover and cook for another 15 to 20 minutes, or until the potatoes are done.
This dish pairs well with white rice, garlic bread, and a tossed salad.

Variations

Substitute chicken thighs or drumsticks for a different flavor and texture.
Add bell peppers or jalapenos for a spicy kick.
Use different types of olives or capers for a unique twist.

Cooking Tips & Tricks

Marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat.

- Browning the chicken before simmering it in the sauce adds depth of flavor to the dish.

- Be sure to deglaze the pot with chicken broth or wine to incorporate all the flavorful browned bits into the sauce.

- Stir the sauce occasionally to prevent sticking and ensure even cooking.

- Check the potatoes for doneness by piercing them with a fork. They should be tender but not mushy.

Serving Suggestions

Serve Pollo en Fricase with white rice, garlic bread, and a tossed salad for a complete and satisfying meal.

Cooking Techniques

Browning the chicken before simmering it in the sauce adds depth of flavor.

- Deglazing the pot with chicken broth or wine helps incorporate all the flavorful browned bits into the sauce.

- Simmering the dish slowly allows the flavors to meld together and the chicken to become tender.

Ingredient Substitutions

Use chicken broth instead of wine for a non-alcoholic version.

- Substitute green olives for Spanish olives for a different flavor profile.

- Use chicken thighs or drumsticks instead of a whole chicken for a quicker cooking time.

Make Ahead Tips

Marinate the chicken ahead of time and refrigerate until ready to cook.

- Prepare the sauce in advance and store in the refrigerator until ready to use.

- Cook the dish up to a day ahead and reheat before serving.

Presentation Ideas

Serve Pollo en Fricase in a large serving dish with the potatoes arranged around the chicken pieces. - Garnish with fresh parsley or cilantro for a pop of color. - Serve with a side of rice and a sprinkle of paprika for added flavor.

Pairing Recommendations

Pair Pollo en Fricase with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve with a side of plantains or yuca for a traditional Puerto Rican meal.

Storage and Reheating Instructions

Store leftover Pollo en Fricase in an airtight container in the refrigerator for up to 3 days.

- Reheat in a pot on the stove over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

Vitamin C: 20% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: None known allergens

Summary

Pollo en Fricase is a balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and does not contain any known allergens, making it a suitable option for many dietary preferences.

Summary

Pollo en Fricase is a delicious and comforting dish that is perfect for a family meal or special occasion. With its tender chicken, savory sauce, and flavorful potatoes, it is sure to become a favorite in your recipe repertoire. Enjoy this traditional Puerto Rican dish with loved ones and savor the rich flavors of this culinary masterpiece.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Pollo en Fricase. It was many years ago, back when I was just a young girl eager to learn the art of cooking from my grandmother. She was a master in the kitchen, and I knew that spending time with her would teach me more than any cooking class ever could.

I can still picture the day she pulled out her old recipe book and showed me the page with the handwritten instructions for Pollo en Fricase. The title alone sounded exotic and intriguing, and I couldn't wait to learn how to make it. My grandmother told me that she had learned the recipe from a dear friend who had grown up in Puerto Rico, where Pollo en Fricase was a traditional dish.

As she read through the ingredients and steps, I felt a sense of awe at the complexity of the recipe. There were so many different flavors and techniques involved, from browning the chicken to creating a rich, savory sauce with tomatoes, onions, and spices. But my grandmother reassured me that with practice and patience, I would soon master the art of making Pollo en Fricase.

We spent the entire afternoon preparing the dish together, with my grandmother guiding me every step of the way. She showed me how to season the chicken with a blend of herbs and spices, then brown it in a hot skillet until it was golden and crispy on the outside. The smell of sizzling chicken filled the air, making my mouth water in anticipation.

Next, we sautéed onions and garlic until they were soft and fragrant, then added diced tomatoes and a splash of chicken broth to create a flavorful sauce. My grandmother taught me how to simmer the chicken in the sauce until it was tender and juicy, absorbing all the delicious flavors of the ingredients.

Finally, we added olives, capers, and a splash of vinegar to the dish, giving it a tangy kick that balanced out the richness of the sauce. The aroma that wafted from the pot was irresistible, drawing my family members into the kitchen with eager anticipation.

When we sat down to eat, the Pollo en Fricase was a revelation. The chicken was tender and flavorful, the sauce rich and savory, with just the right amount of acidity from the vinegar and brininess from the olives and capers. It was a dish that spoke of tradition and love, a recipe passed down through generations and now shared with a new member of the family.

Over the years, I have made Pollo en Fricase countless times, each batch a little different from the last as I tweak the recipe to suit my own tastes. But the essence of the dish remains the same, a tribute to my grandmother and the culinary heritage she passed down to me.

As I sit here now, surrounded by my own children and grandchildren, I am grateful for the gift of cooking that my grandmother gave me all those years ago. The memories of that day in the kitchen, learning to make Pollo en Fricase, will always hold a special place in my heart. And I know that as long as I continue to cook and share my recipes with the ones I love, her legacy will live on in every dish I create.