Pollo En Fricase (Chicken Fricassee)

  • 3 lbs. chicken pieces bone-in, skinned
  • 3 teaspoons adobo spice seasoning
  • 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
  • 3 tablespoons garlic, mashed
  • 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup minced cilatro or culantro
  • 1 cup red wine
  • 1 14 oz can diced tomato
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 12 olives stuffed with red peppers, halved
  • 6 petite golden potatoes, halved
  • 3 large carrots, peeled and sliced
  • salt to taste
  1. Combine chicken, adobo, 2 tablespoons olive oil, and garlic. Toss until well combined, cover and refrigerate for 30 minutes.
  2. In a large heavy pot heat 1 tablespoon olive oil, add chicken and brown evenly on all sides. Remove from oil and set aside. In the same pot add 1 tablespoon of olive oil, onion, bell pepper, and cilantro, saute 4 minutes or until translucent. Add red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Stir in diced tomato and tomato paste. Return the chicken to the pot with the rest of the ingredients. Raise heat to bring to a boil, lower to a simmer and cover. Cook for 45 minutes or until chicken is tender. Uncover and simmer for 15 minutes or until sauce begins to thicken.
  3. Serve over white rice.

Author: The Noshery

Pollo en Fricassee is a traditional Puerto Rican dish of chicken that is braised in wine with potatoes and carrots. It is the kind of dish that warms your heart, fills your belly.

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