Fricase de Pollo ♭

Fricase de pollo is a traditional Caribbean recipe that consists of chicken and vegetables braised in wine. It is the kind of dish that pleases the palate, satisfies the appetite, and warms the heart. The version given here is an amalgam of authentic Latino recipes that has been adapted to better conform to my needs.

It is an aromatic, fragrant chicken and vegetable preparation in a delectable sauce. This dish is traditionally served on white rice, but that’s too many carbs for me. You may do so if you wish, but I prefer to accompany it with a slice of crusty (lower carb) bread and a salad. Be sure you have enough of your choice of accompaniment to sop up the sauce. Enjoy!

  • 8 chicken thighs, boned, skin-on, halved
  • 2 tbsp olive oil
  • 1 large white onion, diced
  • 1 tbsp crushed garlic
  • 1 green or red bell pepper, diced
  • 15 green olives, pimento stuffed, halved
  • 2 tbsp capers
  • ½ cup water
  • ½ cup dry red wine
  • 2 tbsp red wine vinegar
  • 1 (8 oz) can reduced sodium tomato sauce
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp fresh ground black pepper
  • ½ tsp cumin powder
  • 2 tsp adobo seasoning
  • 1 packet Goya Sazón seasoning with anatto and coriander
  • 1 tsp paprika
  • ½ cup diced fresh cilantro
The marinade
  • ¼ cup dry red wine
  • 1 tsp adobo seasoning
  • 1 tsp paprika
  • ½ tsp fresh ground black pepper
  • 1 tsp crushed garlic

Make the marinade using the wine, adobo, paprika, and pepper in a blender at lower speed until all ingredients are incorporated. Pour into a leak-proof plastic freezer bag.

Open the bag, insert the chicken, reseal it, massage it and turn it over a few times for the marinade to better penetrate the chicken, and refrigerate it for at least two hours, or better, overnight. Remove the bag from the refrigerator and let it come to room temperature before proceeding.

Heat one tbsp olive oil in a stock pot with a lid that is large enough to hold everything and begin to brown your chicken pieces on all sides. The chicken does not need to cook entirely, just until brown on the outside, about 5-10 minutes, depending on the range setting. Remove to a separate pan.

Over a medium flame in the same pot add another tbsp oil, add the diced onion, garlic, and green pepper, and sauté until the onion and pepper are somewhat limp. Add the olives, capers, water, wine, vinegar, and tomato sauce. Stir well and continue to cook for about half a minute.

Add the dry seasonings: garlic powder, oregano, black pepper, cumin powder, adobo, packet of Sazón seasoning, and paprika. Stir again, taste, and adjust the seasonings to your liking. Add more wine and/or salt, if you wish. Cover this sauce and reduce the heat to a low simmer.

After simmering the sauce for 5 minutes, add back the chicken pieces and cover each piece in the sauce. Replace the cover and simmer for about half an hour.

Put 2 half-thighs on each guest’s plate, cover with sauce, and garnish each with a teaspoon of cilantro. Enjoy.

Serves 8.