A Hearty Puerto Rican StewChicken 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!
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.|