Fricasé en Pollo

Fricasé en Pollo


  • 1 whole chicken
  • 1 tbs of kosher salt
  • 1/2 tbs garlic powder
  • 1/2 tbs cumin
  • 1/2 tbs black pepper
  • 1/2 tbs onion powder
  • 1/2 tbs cayenne powder (for a spicier option)
  • 3 tbs of vinegar
  • 3 tbs achiote oil
  • ½ cup of sofrito
  • 1 small diced onion
  • 5 minced garlic cloves
  • 1 green pepper diced (membrane removed)
  • 4 tbs of chopped recao/culantro
  • 3 cups of cooking wine of your choice.
  • 1 cup tomato sauce
  • 2 peeled and cubed potatoes
  • 2 carrots peeled and chopped
  • 4 tbs of stuffed green olives
  • 4 tbs capers
  • 3 ½ cups of water
  • 2 bay leaves
  • Salt as needed


  1. Cut chicken into parts on clean surface. Remove wings, thighs and drumstick. Split breast in two. Keep skin in tact. Wash chicken and set in large bowl.
  2. Marinate chicken with first 6 dry ingredients and vinegar. Rub in well, cover, and let marinate in refrigerator at least 1 hour. If time allows, overnight is best.
  3. In large saucepan, heat up achiote oil until hot. Seal in the flavors and brown chicken for about 6 minutes on all sides ‘til browned.
  4. Add Sofrito, onions, garlic, green pepper, recao to pan of browned chicken. Let ingredients cook about 5 minutes.
  5. Deglaze pan with cooking wine about 4-5 minutes
  6. Add tomato sauce, carrots, potatoes, olives, capers, bay leafs.
  7. Add water and bring to boil
  8. Add salt or cayenne powder again if you enjoy spicy. This is a great time to taste food and make adjustments of taste as needed.
  9. Reduce heat, cover and let simmer for about 1 hour. Chicken should be tender and falling off bone.
  10. Stir on occasion and remove bay leaves before serving. Great with with rice.

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