Chicken Fricassee (Pollo en Fricase) – Normy Cooks!

My husband is Puerto Rican and his FAVORITE dish to make from his homeland (as he calls it) is Chicken Fricassee. He makes it from his favorite Puerto Rican cookbook “Puerto Rican Cookery” by Carmen Aboy Valldejuli. He told me this is the only book that I am to use if I want to make any Puerto Rican Recipes.

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Here is the Recipe
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Page 62

2 1/2 pounds chicken pieces, washed and dried -Normando uses chicken thighs (Dark meat is the BEST)

1 tablespoon lard or vegetable oil

1 oz salt pork – diced
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2 oz lean cured ham – diced

1 teaspoon whole dried oregano

2 cloves garlic, peeled – Normando uses 4 – diced
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1 onion, peeled – chopped
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1 green pepper, seeded – chopped
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Normy also adds in Roasted Red Bell peppers (1 Jar)
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Chopped
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C – 12 olives with pimientos

1 teaspoon capers

1 tablespoon vinegar

2 bay leaves – Normando uses 4

1/2 cup tomato sauce

3 1/2 teaspoons salt

1 pound potatoes, peeled and cubed – Normando uses 2 pounds

In a caldero or heavy kettle, heat fat and brown rapidly the salt pork,
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and ham,
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stirring occasionally.
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Reduce heat to low, add rest ingredients oregano,
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garlic, onion,
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green bell pepper
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And roasted red bell peppers
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and saute for 10 minutes, stirring occasionally.
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add chicken pieces,
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mix and cook for 2 or 3 minutes over moderate heat.
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add ingredients: olives,
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capers, vinegar,bay leaves,
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tomato sauce,
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salt,
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and potatoes, (he drained them first)
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and add 2 1/2 cups of water.
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Bring rapidly to a boil.
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Reduce heat to moderate, cover and boil for 45 minutes.
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Taste and adjust seasonings.

Normando serves this over white rice.
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2 thoughts on “Chicken Fricassee (Pollo en Fricase) – Normy Cooks!

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