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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!
GOYA® Olive Oil
ham, finely diced
medium onion, diced
green pepper, diced
GOYA® Minced Garlic or 4 cloves garlic, minced
of fresh cilantro, chopped
3-lb chicken, cut into pieces
GOYA® White Vinegar
GOYA® Adobo All-Purpose Seasoning with Pepper
medium potatoes, peeled and cut in ½-inch cubes
1 can (15.5 oz.)
GOYA® Tender Sweet Peas, drained, liquid reserved
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.
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.
Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.
Very easy to make. Delicious. I added Jalapeno for umph! Husband liked. Served with tostones.