Chicken Fricassee
A Hearty Puerto Rican Stew
Chicken Fricassee is a traditional chicken stew from the kitchens of Puerto Rico. Also known as chicken in a pot, this hearty Chicken Fricassee recipe combines a symphony of chicken, potatoes, olives, peppers and peas for a rich, warm main course or side.
Make Chicken Fricassee for lunch or dinner and satisfy your comfort-food cravings. And don’t forget, using quality GOYA® Spanish Olives makes it extra delicious!
Total Time
75m
Prep Time:15m
Yields:4 Servings
Ingredients
2 tbsp.
2 oz.
ham, finely diced
1
medium onion, diced
1
green pepper, diced
2 tsp.
1 tsp.
dried oregano
2 sprigs
of fresh cilantro, chopped
1
3-lb chicken, cut into pieces
½ cup
1
bay leaf
1 tsp.
1 tbsp.
2
medium potatoes, peeled and cut in ½-inch cubes
1 can
(15.5 oz.)
2 tbsp.
Butter (Optional)
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Directions
Step 1
Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
Step 2
Add the chicken and cook over medium heat for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, Adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.
Step 3
Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.
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Chicken Fricassee
Prep Time 15m
Total time 75m
Yields: 4 Servings
A Hearty Puerto Rican Stew
Chicken Fricassee is a traditional chicken stew from the kitchens of Puerto Rico. Also known as chicken in a pot, this hearty Chicken Fricassee recipe combines a symphony of chicken, potatoes, olives, peppers and peas for a rich, warm main course or side.
Make Chicken Fricassee for lunch or dinner and satisfy your comfort-food cravings. And don’t forget, using quality GOYA® Spanish Olives makes it extra delicious!
Ingredients
2 tbsp.
2 oz.
ham, finely diced
1
medium onion, diced
1
green pepper, diced
2 tsp.
1 tsp.
dried oregano
2 sprigs
of fresh cilantro, chopped
1
3-lb chicken, cut into pieces
½ cup
1
bay leaf
1 tsp.
1 tbsp.
2
medium potatoes, peeled and cut in ½-inch cubes
1 can (15.5 oz.)
2 tbsp.
Butter (Optional)
Directions
Step 1
Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
Step 2
Add the chicken and cook over medium heat for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, Adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.
Step 3
Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.
