Pollo (Chicken) Fricassee from Puerto Rico

This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.

Step: 1

Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.

Step: 2

Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.

Step: 3

Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Per Serving: 643 calories; protein 32.7g; carbohydrates 85.2g; fat 17.9g; cholesterol 91.9mg; sodium 520.8mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.