Chicken Fricassee | GOYA® Puerto Rican Style Cooking

Chicken Fricassee

A Hearty Puerto Rican Stew

Chicken Fricassee is a traditional chicken stew from the kitchens of Puerto Rico. Also known as chicken in a pot, this hearty Chicken Fricassee recipe combines a symphony of chicken, potatoes, olives, peppers and peas for a rich, warm main course or side.

Make Chicken Fricassee for lunch or dinner and satisfy your comfort-food cravings. And don’t forget, using quality GOYA® Spanish Olives makes it extra delicious!

Serves 4

Prep time: 15 min.

Total time: 1 hr., 15 min.


2 tbsp. GOYA® Olive Oil

2 ounces ham, finely diced

1 medium onion, diced

1 green pepper, diced

2 tsp. GOYA® Minced Garlic or 4 cloves garlic, minced

1 tsp. dried oregano

2 sprigs of fresh cilantro, chopped

1 3-lb. chicken, cut into pieces

1/2 cup GOYA® Tomato Sauce

1 bay leaf

12 GOYA® Spanish Stuffed Olives

1 tsp. GOYA® Capers

1 tbsp. GOYA® Vinegar

3 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

2 medium potatoes, peeled and cut in 1/2-inch cubes

1 can (15.5 oz.) GOYA® Sweet Peas, drained, liquid reserved

2 tbsp. Butter (Optional)


1. Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
2. Add the chicken and cook over medium heat for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, Adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.
3. Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.

Watching Your Sodium Intake?

Low Sodium Black Beans

Try this great recipe with Goya’s reduced sodium products.