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.
✓ USDA-verified nutrition data
500 calories
40g protein
26g carbs
24g fat
4g fiber
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
- Season the chicken with adobo and brown it well in hot oil. The browning is the flavor base — pale chicken makes pale fricasé.
- 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.
- Return the chicken with water to cover and simmer 20 minutes. Add the cubed potatoes and simmer 20 minutes more until tender.
- Stir in the olives and capers for the last 5 minutes. The briny pop against the rich wine sauce is the whole point.
- Serve over white rice with plenty of sauce. Puerto Rico’s Sunday stew — darker, deeper, and more celebratory than its everyday cousin.