Chicken Fricassee
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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.
GOYA® Olive Oil
2 oz.
ham, finely diced
1
medium onion, diced
1
green pepper, diced
2 tsp.
GOYA® Minced Garlic or 4 cloves garlic, minced
1 tsp.
dried oregano
2 sprigs
of fresh cilantro, chopped
1
3-lb chicken, cut into pieces
1
bay leaf
1 tbsp.
GOYA® White Vinegar
3 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
2
medium potatoes, peeled and cut in ½-inch cubes
1 can (15.5 oz.)
GOYA® Tender Sweet Peas, drained, liquid reserved
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.
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Nancy Martin
Very easy to make. Delicious. I added Jalapeno for umph! Husband liked. Served with tostones.