Puerto Rican Fricase de Pollo
One of the best ways to make a big chicken stew is this Fricase de Pollo. Delicious over rice or just with a piece of bread on the side!
Servings: 8
Calories: 225kcal
Ingredients
- 2 carrots
- ½ pound potatoes
- 2 pounds chicken thighs
- 1 tablespoon oil
- 2 tablespoons sofrito
- 2 tablespoons tomato sauce
- 2 teaspoons garlic paste
- 1 ½ teaspoon sazon
- 1 tablespoon salt
- 1 tablespoon chicken bouillon
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 7 ounces beer
- 3 cups water
- 3 bay leaves
Instructions
- Wash and peel the vegetables. Cut the carros into ¼ inch thin circles. Cut the potatoes some to a half inch thick and some into smaller pieces.
- Take the chicken and remove all the excess fat. Cut each thigh into 3 pieces.
- In a big pan over high heat add the oil. Sear the meat for 5 minutes and flip halfway through. Add the sofrito, tomato sauce, garlic, chicken bouillon, salt, sazon and the garlic and onion powder. Saute for 5 minutes and stir a couple of times.
- Add all the carrots, potato, beer, water and bay leaves. Lower the heat to medium high and cook covered for 30 minutes. Serve and enjoy!
Notes
- Vegetables- I added the typical vegetables used but you can add more if you like like corn.
- Stew thickening- The way I make this recipe is so that we have a good amount of broth left so we can pour over the meat and rice. But if you like the stew to be thicker just cook it uncovered so more liquid can evaporate. Or insted of cutting half of the vegetables small you can cut most of them small so they can help tp thicken the caldito.
Nutrition
Calories: 225kcal | Carbohydrates: 8g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1179mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2675IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg
