This is definitely one of my ultimate comfort foods. Fricase de pollo or pollo guisado, 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.
Traditionally, this dish calls for white wine, but eating this as a child, my mom used whatever light beer was hanging out in the fridge, so that's the taste I grew up enjoying. The alcohol cooks out, no worries for those feeding children, but it does give it a unique flavor that makes this dish stand out to me in my lineup of comfort food favorites. My mom made this often and I've learned to adapt it to my own version.
If I'm ever feeling a little down, I'm stressing over something, or I feel a slight cold coming on, I make this. It brings me back to easier days full of comfort and happiness. Don't you love how certain meals have that impact on us? It's a very easy meal to stretch for large families or entertaining and the leftovers (if you have any) or even better the next day! Simple and straightforward, this recipe will take a little time but it's worth it once the chicken is falling off the bone and that sauce thickens up to perfection.
Update: I’ve received quite a few emails and comments about the recipe update and I want to share that the only changes made were very minor (I omitted one ingredient, lol) and are as follows: the olives were omitted, roasted red peppers were added (a similar flavor to the pimentos that are stuffed into the olives), and calabaza squash was used in addition to the potatoes because I had it on hand when I shot the updated photos. I personally don’t eat olives, but you can certainly add them to the dish. I always end up picking them out of my food, which is wasteful, so I don’t do that anymore. And don’t use squash if you don’t like it or don’t have it on hand; stick with the potatoes. All of the other recipe steps are still the same. Don’t fret guys, recipes are just guidelines in the end, so make it how you like!
Fricase de Pollo
Cooking Time: 45 minutes-1 hour
Serves: 2-4
5 bone-in skin-on chicken thighs
1 tbsp sazón spice blend
Large pinch adobo spice blend
Vegetable oil, as needed
1/4 cup Simple Sofrito
1 tbsp capers
3 tbsp roasted red peppers, diced
2 heaping tbsp tomato paste
3 small yukon gold potatoes, cubed
1 cup calabaza squash, cubed (optional, see note)
2 large bay leaves
1 12floz can light beer
3 cups unsalted chicken broth or water
2 tsp dried oregano
2 tsp granulated garlic
Large pinch kosher salt
Large pinch black pepper
Hot sauce, to taste
Steamed white rice, for serving
Cilantro, roughly chopped for garnish
Note: calabaza squash is also known as West Indian Pumpkin and I usually find mine at my local Asian market, break it down, and freeze it for future use. You can substitute kabocha or butternut squash if you like or just omit it altogether. It’s optional here but I used some in this batch because I had the squash already prepped from another day.
Season the chicken thighs with sazón, adobo, and a drizzle of oil, tossing to make sure everything is well coated. Set aside and let them come to room temperature. Letting the chill knock off will help with getting an even sear when it’s time to cook them.
In a large pot or Dutch oven, add enough vegetable oil to coat the bottom of the pan. Over medium heat, place the chicken thighs skin-side down and sear until the skin is crisp and the thighs are partially cooked, about 5-7 minutes. Cook them in batches if you need to so you don’t crowd the pot. Set the chicken aside on a baking rack or plate once they’re all seared.
Drain the excess fat from the pan, leaving about 2 tablespoons to sauté the sofrito. Add the sofrito to the pot and sauté until fragrant, about 3-4 minutes. Then, stir in the capers, roasted red peppers, and tomato paste. Nestle in the partially cooked chicken thighs, top with the cubed potatoes, calabaza squash, and bay leaves. Pour in the can of beer and the chicken broth. Season with the dried oregano and granulate garlic.
Stir and let the stew come to a boil. Once boiling, turn the heat down to medium low and cover with the lid to simmer for about 30 minutes, carefully stirring occasionally. Adjust the seasoning with kosher salt and black pepper to your liking.
I like to stew the chicken for at least 45 minutes so it's practically falling off the bone. Once ready, serve the chicken over steamed white rice, a few shakes of hot sauce, top with the chopped cilantro and enjoy with tostones and sliced avocado.
