Dinner · 60 min · caribbean

Fricasé de Pollo

Chicken thighs does the heavy lifting here, with sofrito rounding it out. A Caribbean dinner that takes 60 minutes, start to finish. Each serving lands at 500 calories with 40g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken thighs
• 0.75 cup Sofrito
• 1 packet Sazon
• 0.5 cup Tomato sauce
• 3 Potatoes
• 0.5 cup Red wine
• 0.5 cup Green olives
• 2 tbsp Capers
• 1 tbsp Adobo seasoning

Steps

1. Season the chicken with adobo and brown it well in hot oil. The browning is the flavor base — pale chicken makes pale fricasé.
2. Cook the sofrito 5 minutes, stir in the tomato sauce and sazón, then pour in the red wine and let it reduce by half. The wine is what separates fricasé from guisado.
3. Return the chicken with water to cover and simmer 20 minutes. Add the cubed potatoes and simmer 20 minutes more until tender.
4. Stir in the olives and capers for the last 5 minutes. The briny pop against the rich wine sauce is the whole point.
5. Serve over white rice with plenty of sauce. Puerto Rico’s Sunday stew — darker, deeper, and more celebratory than its everyday cousin.

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