This is how Pollo Fricassee is truly made in Puerto Rico. It may be prepared either on the stovetop or in a slow cooker. It is so simple to make and tasty! Serve with tostones, white rice, and a tasty salad. If you make this the night before, it will taste much better. Just take it out of the fridge the next morning and start the cooking process.
| Prep Time: | 40 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound chicken drumsticks
- 1 tablespoon adobo seasoning
- ½ (.18 ounce) packet sazon seasoning
- ½ teaspoon salt
- 5 large red potatoes, peeled and thickly sliced
- 1 large red bell pepper, seeded and chopped
- 1 large green bell pepper, seeded and chopped
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bunch fresh cilantro, chopped
- 2 tablespoons olive oil
- ½ cup dry red wine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 fresh or dried bay leaves
Instructions
- 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.
- 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.
- Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
Nutrition Facts
| Calories | 643 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 11 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 521 mg |
| Sugars | 9 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It is insane how delicious this is! I doubled the recipe, but used chicken thighs (less bones than drumsticks) and for gosh sakes, don’t ever wash your chicken. That actually just spreads bacteria. Also, I did not double the potatoes, 5 is more than enough. I suppose I could also mention that I did half cilantro/half parsley. Served with white rice, great Superbowl Sunday dinner, trying not to spill it while jamming to Snoop.
This recipe was great! OK, I’m sorry. I’m one of those reviewers who made changes to the recipe and am basing my rating on that. I used beer instead of white wine and I added a can of tomato sauce. But I think the recipe would still deserve five stars even without those changes. The incredible aroma from the variety of spices and vegetables made the bit of extra prep well worth it. Other reviewers mentioned that there was a lot of extra sauce. So I only covered my chicken and potatoes with about 3/4 of the Sofrito. I froze the rest in ice cube trays so that I can use it with other recipes in the future. I cooked it for just five hours in the slow cooker because I did not want to take the chance of the meat tasting mushy. That time turned out to be perfect – the meat was still falling off the bones. I will definitely be making this recipe again. Even my picky eater husband enjoyed it.
I took out the onion and wine because of the kids but omg the best…. my kids love it which is great because they typically don’t like latin food even though we are PR
Made this for dinner for 80 at a soup kitchen and it was wonderful! We served it over rice. Iused leg quarters and used the s rock instead of the red wine, we also added a pablano and jalapeño pepper and diced tomatoes. We will be making this again
I added a splash of lemon juice and added 5 drops of Louisiana Hot Sauce.
Ohhhhh Emmmmm Geeeeee DELISH!!!!! Now I did scan the reviews and tweak recipe based on what I read. I made 6lbs of chicken I used legs and thighs…..I kept measurements for the “sofrito” ingredients the same. I did purchase frozen sofrito. I used four tablespoons of it . I also used about 1 1/2 cans of chicken broth and 3/4 of a can of tomato sauce. I also added 1/2 cup more of wine in the pot. I followed cooking instructions to a tee. I made mine in a dutch oven. Next time I will brown chicken first. MAKE IT!!!!! YOU WILL NOT BE DISAPPOINTED!!!!
Ohhhhh Emmmmm Geeeeee DELISH!!!!! Now I did scan the reviews and tweak recipe based on what I read. I made 6lbs of chicken I used legs and thighs…..I kept measurements for the “sofrito” ingredients the same. I did purchase frozen sofrito. I used four tablespoons of it . I also used about 1 1/2 cans of chicken broth and 3/4 of a can of tomato sauce. I also added 1/2 cup more of wine in the pot. I followed cooking instructions to a tee. I made mine in a dutch oven. Next time I will brown chicken first. MAKE IT!!!!! YOU WILL NOT BE DISAPPOINTED!!!!
all i have to say is, awful!
Very good! I make my own sazon seasoning mix instead of using the packets (too salty with the msg). I halved the amount of adobo, which was a mistake. I used almost 2 lb chicken drumsticks, but did not scale the recipe considering reviews mentioning too many potatoes. I agree more meat is needed. Made this dish on the stove — browned the drumsticks first, add potatoes (peeled, halved, and sliced), and sofrito mixture, and cooked over low heat for 2 hours. Removed and discarded skin from chicken. Removed meat from bones and added back to dutch oven for about 30 min. Served over steamed white rice. Loved the flavors and will be making again, but will add more meat. Thanks for sharing the recipe.
My husband is Puerto Rican and swears his mother is the only person who can make this dish until I found this recipe – he says it’s authentic!
This recipe is right on! I had a Puerto Rican roommate many years ago and this is right on par with hers. My only change was that I had an extra red bell pepper I needed to use up so in it went to the sofrito! I’ll probably be making this 2x/month at least now! Best served with rice and tostones!
Made this when my teenage daughter had a sleepover. We all loved it. Definitely in the meal rotation now.
awesome
So good! I made this over jasmine rice. I modified the recipe. I added chicken broth and olives.
Doubled the amount of chicken… otherwise, followed it exactly; but flavor is missing something – it’s too garlicky/paprikish (harsh). I added additional freshly chopped cilantro before serving to ‘freshen’ the flavors and it was ok.
Followed the recipe exactly the first time I made it. I did make my own adobo seasoning (found recipe on allrecipes). It was good but definitely missing something… I will add more seasoning next time. My husband, a real meat n potatoes man, like all the potatoes along with the chicken.
Delicious!!! I had to make a few edits for missing items but tried to stay as close to the recipe as I could. I didn’t have Sazon (couldn’t find it anywhere) so blended up twice the garlic and cumin, 1 dried ancho, 2 fresh jalapeños, and a handful of cherry tomatoes (along with the other items listed in the recipe). It was absolutely fantastic and I will definitely be making this again for lazy ladies night!
I followed the recipe pretty closely, just subbing in chicken thighs for the drum sticks. I made my own sazon and adobo seasoning. I only added 1 tsp of the adobo since my recipe was very salty. I tasted the sauce at the end of the cook time and added 2 more tsp since it tasted bland. Much better! I can’t say I am as wowed as I thought I would be from the reviews, but I liked it. Hubby said he liked it too – I don’t think he loved it tho. Good, filling meal with the rice and tostones on the side. I may make it again during the really cold months.
I’ve made this several times, always using thighs instead of drumsticks. Also, I use the frozen sofrito, so it comes together very easily.
very simple to put together, came home 8hrs to a delicious meal. My husband hates peppers so I omitted those, but even with that it tasted amazing! This is definitely a new staple that’s going to be in rotation! Next time I night try the tomato sauce
Just made this for dinner. It passed the Puerto Rican test with my grandma who is a true native of Puerto Rico. So good. Gotta try it! I’m definitely going to make this more often. I served this with a side of Arroz con Gandules. Perfect.