Pollo Chicken Fricassee From Puerto Rico Food

POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO

Steps:

• Wash the chicken and pat dry; place 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.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

POLLO EN FRICASé

Steps:

• Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
• In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
• Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
• Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
• Serve over white rice with plenty of sauce, and garnish with cilantro.

PUERTO RICAN CHICKEN FRICASSEE (POLLO EN FRICASE)

Steps:

• Cut the bacon and ham into pieces and fry in a large cooking pot. Add the oregano, garlic, green bell pepper, red bell peppers, cilantro, onion and fry these on low for 10 minutes, stirring occasionally.
• Wash the chicken, dry it and fry in same pot on medium until golden brown. Add the olives, bay leaves, salt, capers, vinegar, raisins, tomato sauce, achiote oil, and potatoes. Stir, then add the peas and water and heat on high until boiling. Reduce the heat to medium-low, cover and simmer for 45 minutes. Add the butter and continue cooking uncovered until the sauce looks good. Add salt to taste.

POLLO (CHICKEN) FRICASSEE--PUERTO RICO

Steps:

• Wash the chicken and pat dry; place 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.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

PUERTO RICAN POLLO FRICASE (CHICKEN FRICASSEE)

Steps:

• Heat a Dutch oven on medium heat.
• Season the chicken with the Adobo seasoning and sazon, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
• Remove the chicken from the pot and set it aside.
• Add the sofrito, tomato paste and oregano to the Dutch oven and saute for one minute. Add the wine. broth, bay leaves and olives into the pot, making sure to scrape the bottom of the pan to loosen any brown bits. Bring the mixture to a boil, then add the chicken back into the pot.
• Lower the heat to a simmer and cook the pollo fricase for 30 minutes with the lid on.
• Add the peeled potatoes, carrots, pumpkin, sweet potato and corn (if using). Cook the stew for 30 more minutes, until the potatoes are soft and the chicken is cooked through. If your stew is too watery. cook with the lid off to reduce the liquid to your desired level. If there's not enough liquid, add more broth.
• Check for seasoning and add a bit more chicken bouillon if the pollo fricase needs a bit more salt.
• Sprinkle the finished stew with the chopped cilantro, if using, and stir.
• Serve with rice, tostones and avocado, if desired.

POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO

Steps:

• Wash the chicken and pat dry; place 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.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.