Chicken Fricassee

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Prep time

15m

Total time

1h 15m

Yields

4

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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2 oz.

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

bay leaf

1 tbsp.

GOYA® Vinegar

2

medium potatoes, peeled and cut in ½-inch cubes

1 can (15.5 oz.)

GOYA® Sweet Peas, drained, liquid reserved

2 tbsp.

Butter (Optional)

Directions

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Step 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.

Step 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.

Step 3

Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.

Recipe Tags

Main Dishes Caribbean Over 60

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