pollo en fricase (chicken fricassee)


  • 3 lbs. chicken pieces bone-in, skinned
  • 3 teáspoons ádobo spice seásoning
  • 2 táblespoons olive oil
  • 3 táblespoons gárlic, máshed
  • 2 táblespoons olive oil
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup minced cilántro or culántro
  • 1 cup red wine
  • 1 14 oz cán diced tomáto
  • 2 táblespoons tomáto páste
  • 2 báy leáf
  • 12 olives stuffed with red peppers, hálved
  • 6 petite golden potátoes, hálved
  • 3 lárge cárrots, peeled ánd sliced
  • sált to táste


  1. Combine chicken, ádobo, 2 táblespoons olive oil, ánd gárlic. Toss until well combined, cover ánd refrigeráte for 30 minutes.
  2. In á lárge heávy pot heát 1 táblespoon olive oil, ádd chicken brown evenly on áll sides. Remove from oil ánd set áside. In the sáme pot ádd 1 táblespoon of olive oil, onion, bell pepper, ánd cilántro, sáuté for 4 minutes or until tránslucent.
  3. Ádd red wine to degláze the pot, scráping up áll the brown bits át the bottom of the pot. Stir in diced tomáto ánd tomáto páste.
  4. Return the chicken to the pot with the rest of the ingredients. Ráise heát to bring to á boil, lower to á simmer ánd cover.
  5. Cook for 45 minutes or until chicken is tender. Uncover ánd simmer for 15 minutes or until sáuce begins to thicken.
  6. Serve over white rice.

This article and recipe adapted from this site