Imported from YouTube

Puerto Rican-Style Chicken Fricassee

Name: Puerto Rican-Style Chicken Fricassee
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 3.5 lb chicken, preferably breasts or any chicken pieces (Seasoned with adobo; the author indicates that thighs, legs, or other pieces may be used.); adobo (For seasoning the chicken; it may be replaced with salt and pepper to taste.); 1.5 tbsp canola oil (The author indicates that any oil may be used.); 3 medium potatoes (Chopped and cut into small cubes.); 0.5 cup pimiento-stuffed olives; 2 tbsp capers; 1 cup tomato sauce; 0.5 cup green bell pepper (Finely chopped.); fresh cilantro (A small bunch, chopped or ready to add with the vegetables.); 1 cup white wine (Regular white drinking wine, not cooking wine. It may be replaced with white grape juice plus 1 tbsp white vinegar.); 1 bay leaf (The author indicates that it may be replaced with 2 small leaves.); 0.5 tsp dried oregano; 1 packet sazón (The author mentions that it may be omitted or replaced with homemade seasoning if you do not want to use sazón or MSG.); 4 cloves garlic (Ground.); 2.5 tbsp sofrito; 0.5 cup cooking ham (Cut into small cubes.); 1.25 cup water (The author ultimately used approximately 1 1/4 cups, enough to keep the chicken submerged in the sauce.); pimientos (For garnishing at the end.); petit pois (For garnishing at the end; the author adds them after cooking because they are delicate.); 0.5 cup salt (Quantity given literally in the transcription; it may be a transcription error, since the author also mentions adobo or salt and pepper for seasoning the chicken.); 0.5 cup white onion (Chopped.)

Recipe by Sweets and Beyond @sweetsandbeyond · YouTube

Imported by Starr2 on SeeMeCook

Golden chicken slowly simmered in a Puerto Rican tomato sauce with white wine, sofrito, olives, capers, and ham. The potatoes are added at the end so they become tender without falling apart, and the dish is finished with pimientos and petit pois.

8 servings80 minCaribbean

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Ingredients

3.5 lb chicken, preferably breasts or any chicken pieces (Seasoned with adobo; the author indicates that thighs, legs, or other pieces may be used.)
adobo (For seasoning the chicken; it may be replaced with salt and pepper to taste.)
1.5 tbsp canola oil (The author indicates that any oil may be used.)
3 medium potatoes (Chopped and cut into small cubes.)
0.5 cup pimiento-stuffed olives
2 tbsp capers
1 cup tomato sauce
0.5 cup green bell pepper (Finely chopped.)
fresh cilantro (A small bunch, chopped or ready to add with the vegetables.)
1 cup white wine (Regular white drinking wine, not cooking wine. It may be replaced with white grape juice plus 1 tbsp white vinegar.)
1 bay leaf (The author indicates that it may be replaced with 2 small leaves.)
0.5 tsp dried oregano
1 packet sazón (The author mentions that it may be omitted or replaced with homemade seasoning if you do not want to use sazón or MSG.)
4 cloves garlic (Ground.)
2.5 tbsp sofrito
0.5 cup cooking ham (Cut into small cubes.)
1.25 cup water (The author ultimately used approximately 1 1/4 cups, enough to keep the chicken submerged in the sauce.)
pimientos (For garnishing at the end.)
petit pois (For garnishing at the end; the author adds them after cooking because they are delicate.)
0.5 cup salt (Quantity given literally in the transcription; it may be a transcription error, since the author also mentions adobo or salt and pepper for seasoning the chicken.)
0.5 cup white onion (Chopped.)

Steps

1
Season the chicken with adobo. If you do not have adobo, use salt and pepper to taste.
2
Heat a pot over medium-high heat. On the author's stovetop, this corresponds to approximately level 7 out of 10.
3
Add approximately 1 1/2 tbsp canola oil, or whatever oil you prefer.
4
Place the chicken in the pot and brown it on both sides. If a piece sticks, do not pull it; wait until it is browned and releases easily before turning it.
5
Remove the chicken from the pot. It will not be fully cooked yet; it will finish cooking in the sauce.
6
Add the white onion, green bell pepper, garlic, sofrito, and fresh cilantro to the same pot.
7
Cook the vegetables until very tender.
8
Add the diced ham and cook until it darkens slightly.
9
Add the tomato sauce, oregano, bay leaf, sazón packet, pimiento-stuffed olives, and capers. Stir to combine the flavors.
10
Pour the white wine into the pot.
11
Return the chicken to the pot and add approximately 1 1/4 cups water, or enough to keep the chicken submerged in the sauce.
12
Keep the pot over medium-high heat until the sauce comes to a boil; the author indicates that this takes a couple of minutes.
13
Once it boils, reduce the heat, cover the pot, and cook for 20 minutes.
14
Uncover the pot and add the diced potatoes.
15
Cover again and cook for another 10 to 15 minutes, until the potatoes are tender when pierced with a fork.
16
Garnish the cooked chicken with pimientos and petit pois. The author adds them at the end because they are delicate and warm through from the heat of the chicken without falling apart.
17
Serve hot.

Notes

The transcription literally states 1/2 cup salt, an unusually large amount that may be the result of an audio error. It is advisable to verify this point in the video before preparing the recipe. The chicken should remain submerged in the sauce during cooking. The author offers white grape juice plus 1 tbsp white vinegar as an alternative to wine.