Fricase De Pollo (Cuban Chicken Stew)

Fricase De Pollo (Cuban Chicken Stew)

Ready in 1 hour
8 review(s) averaging 5. 88% would make again

Top-ranked recipe named "Fricase De Pollo (Cuban Chicken Stew)"

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This hearty Cuban Chicken Stew (Fricase de Pollo) is great for cold days, and is an easy quick dinner.

"Czwiz, it can be done in a slow cooker and on the stove. I haven't done it in the slow cooker before just make sure to keep the heat low and watch it until tender. Enjoy."


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2 large Chicken Breasts; (Bite Size), (up to 3)
1 tablespoon Extra Virgin Olive Oil
1/4 White Onion; (Diced)
1/4 Green Pepper; (Diced or Sliced)
3 Potatoes; (Largely Diced)
2 Carrots; (Sliced)
1 Bay Leaf
1 packet Sazon Goya
8 oz. Tomato Sauce
4 oz. Dry White Cooking Wine
2 tablespoons Garlic Powder
12 oz. Water
1 teaspoon Cumin
Salt and Pepper; to taste

Original recipe makes 4 Servings



Combine all ingredients in pressure cooker. Cook on Medium heat for 20 Minutes or until the pressure cooker begins to steam.

Remove from heat release steam and serve over white rice.

**You can also use chicken thighs and drumsticks if you like dark meat.


Added on Award Medal
Calories Per Serving: 717 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Instead of tomato sauced used a jar of sofrito. Super delish!
Elopeztello 9 months ago

Very tasty!! I cooked it with white rice and tostones.
BBkafe 3 years ago

Czwiz, it can be done in a slow cooker and on the stove. I haven't done it in the slow cooker before just make sure to keep the heat low and watch it until tender. Enjoy.
JerseyBlue 3 years ago

I've put this on my try list because it sounds great. I don't own a pressure cooker. Could this be done in a slow cooker?
Czwhiz 3 years ago

I used beef Sazon instead of goya, didn't have peppers, but it came out deeerlicious. So quick too with pressure cooker, loved it.
Dodger30blue 4 years ago

I didn't have a pressure cooker so I modified the recipe to make on a stovetop in a Dutch oven. I browned the chicken in the oil, sauteed the vegetables and added the remaining ingredients and simmered over very low heat about 3+ hours, until the meat was falling off the bone. Also I couldn't find the Goya seasoning at my supermarket in Chicago so I substituted 1 T. Ancho chili powder...not sure that was authentic, The chicken stew was GREAT. We really enjoyed it...served it with beans and rice, and some fried plantains. I was looking for something I could cook slowly on an afternoon when I had many errands immediately before dinner. This fit the bill well. I bet it would also work in a slow cooker.
gkaret 4 years ago

I cooked it for my wife, who is from Cuba and she said it was almost as good as her abuelita's!
Xaviguey 5 years ago

[I posted this recipe.]
JerseyBlue 6 years ago

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