Home Caribbean Puerto Rican Pollo en Fricasé ~ Chicken Fricassee

Pollo en Fricasé ~ Chicken Fricassee

Also Known as Fricase de Pollo or Pollo Guisado

Pollo en Fricase ~ Chicken Fricassee Recipe Card
Pollo en Fricase ~ Chicken Fricassee Recipe Card

Pollo en Fricasé is a traditional Puerto Rican recipe for Chicken Fricassee is a stew where the chicken is braised in red wine. Vegetables and potatoes are added and the dish is sauteed until it becomes a tasty stew. It’s the kind of food that warms your heart, fills your tummy.

A fricassee is a cooking technique that is a cross between a sauté and a stew. Though the origin is not certain, it was brought to the Americas by the Spanish and the French.

Unlike French fricassee made with white wine and heavy cream, this Puerto Rican Pollo en Fricasé recipe is tomato-based and made with red wine, similar to how the Cuban version is made.

The great thing about Chicken Fricassee is that you can either make it on the stove or in a slow cooker. Serve over white rice, tostones, and a nice salad.

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Pollo en Fricasé ~ Chicken Fricassee

The ultimate comfort food is a traditional Puerto Rican chicken stew that's served over white rice. A savory tomato-based sauce, paired with fluffy potatoes, briny capers, and tender chicken, this is true comfort in a bowl.
Course Main Dish
Cuisine Puerto Rican
Keyword Chicken
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 55 minutes
Servings 4 people
Author Mike Gonzalez


  • 3 lbs chicken pieces bone-in and skinned
  • 3 tsp adobo spice seasoning
  • 2 tbsp olive oil
  • 3 tbsp garlic minced
  • 2 tbsp olive oil
  • 1 onion diced
  • ½ red bell pepper diced
  • ¼ cup cilantro minced
  • 1 cup red wine
  • 14 oz diced tomato
  • 2 tbsp tomato paste
  • 2 bay leaf
  • 12 olives stuffed with red pimentos halved
  • 6 small golden potatoes halved
  • 3 large carrots peeled and chopped
  • salt to taste


  • Combine chicken, adobo, 2 tablespoons olive oil, and garlic. Toss until well combined, cover and refrigerate for 30 minutes.
    3 lbs chicken pieces, 3 tsp adobo spice seasoning, 2 tbsp olive oil, 3 tbsp garlic
  • In a large heavy pot heat 1 tablespoon olive oil, add chicken brown evenly on all sides. Remove from oil and set aside. In the same pot add 1 tablespoon of olive oil, onion, bell pepper, and cilantro, sauté for 4 minutes or until translucent.
    3 lbs chicken pieces, 2 tbsp olive oil, ½ red bell pepper, 1 onion
  • Add red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Stir in diced tomato and tomato paste.
    1 cup red wine, 14 oz diced tomato, 2 tbsp tomato paste
  • Return the chicken to the pot with the rest of the ingredients. Raise heat to bring to a boil, lower to a simmer and cover.
    3 lbs chicken pieces, 1 onion, ½ red bell pepper, ¼ cup cilantro, 14 oz diced tomato, 2 bay leaf, 12 olives stuffed with red pimentos, 6 small golden potatoes, 3 large carrots, salt
  • Cook for 45 minutes or until chicken is tender. Uncover and simmer for 15 minutes or until sauce begins to thicken.
  • Serve over white rice.


Save lots of time by chopping, dicing and cubing everything ahead of time.
Be sure if you use potatoes, to place them in cool water, so they won’t lose their color.
If you want to use frozen veggies, be sure to have them ready and cook them according to the packaging instructions. You can substitute the water you boiled the frozen veggies instead of plain water.

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Did You Know

Julia Child in Mastering the Art of French Cooking describes Fricasé as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sauteed (but not browned), then the liquid is added and it is simmered to finish cooking. 

Cookbook author James Peterson notes that some modernized versions of the recipe calls for the meat to be thoroughly browned before braising, but the classical version requires that both meat and vegetables remain with no caramelization.

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