Pollo en Fricasé

Recipe from Carmen Valldejuli

Adapted by Von Diaz

Published March 23, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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Total Time
1½ hours
Rating
4(1,097)
Comments
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The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you’re getting your house in order after work. This recipe is adapted from “Cocina Criolla,” which has remained the island’s best-known and most popular cookbook for more than 60 years. —Von Diaz

Featured in: Von Diaz’s Essential Puerto Rican Recipes

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Ingredients

Yield:6 servings

  • 2 to 3 pounds bone-in, skin-on chicken thighs, skins removed

  • 1 (8-ounce) can tomato sauce

  • 1 medium yellow onion, finely chopped

  • 10 garlic cloves, peeled and minced

  • ¼ cup white wine vinegar

  • 2 tablespoons olive oil

  • 2 teaspoons sweet paprika

  • ½ teaspoon ground cumin

  • 3 dried bay leaves

  • 1 ½ tablespoons kosher salt

  • ¼ teaspoon cracked black pepper

  • 1 cup dry white wine

  • ¼ cup pimento-stuffed olives

  • 1 tablespoon capers, drained

  • 1 pound Yukon Gold potatoes, peeled and sliced into ½-inch rounds

  • Cooked white rice, for serving

  • Chopped fresh cilantro leaves, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 grams carbs; 185 milligrams cholesterol; 618 calories; 17 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 37 grams fat; 3 grams fiber; 970 milligrams sodium; 35 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.

  2. Step 2

    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.

  3. Step 3

    Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.

  4. Step 4

    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.

  5. Step 5

    Serve over white rice with plenty of sauce, and garnish with cilantro.

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Ratings

4 out of 5
1,097 user ratings
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Comments

Charlie Wood

You can still go alcohol free and cook with wine. The heat from cooking evaporates the alcohol, usually within minutes, leaving only the richness. If you’ve ever seen a too chef sauté and the pan is in flames, that’s because wine was added at very high heat. The flames are the alcohol burning off, dramatically! Wine adds a particular flavor (sugars, fermented grape, etc) to cooking that is difficult to replicate, especially when slow cooking like this recipe. Feel free to safely cook with wine!

Matt C

This dish is delicious and very low maintenance. Didn't want to use wine as we are going alcohol free. Subbed a cup of water with half a lemon squeezed instead. Came out great, not lemony.

Damaris

This is a Cuban recipe as well. I grew up eating fricase de pollo. Fricasé is a word incorporated from the Haitian population who lived in the the east side of Cuba. As an adult I made several modifications including not using tomate sauce and using carrots instead of potatoes. It is delicious anyway.

Laura

This could not have been easier to make. So flavorful and different than any other chicken dishes I’ve made. Healthy too!

sarla

This is not the recipe if you grew up eating fricase de pollo and are looking to replicate that. Lots of flavor missing here, its not bad, its just average when you follow the recipe as is. Requires a lot of modifications if you are looking for the true fricasé taste.

Mary

Made with double the tomato sauce. Amazingly delicious

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Credits

Adapted from “Cocina Criolla” by Carmen Valldejuli

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