Fricase de Pollo
Chicken stew in red sauce, cooking wine, carrots and potatoes.
Yield: 4 people
Cost: $25
Materials
- 12 pieces Chicken (whichever pieces you prefer, see notes) (breast bone in or boneless, whole chicken cut up, or leg quarters)
- 4 tbsp Badia Sazon Completa (Badia Complete Seasoning)
- 2 tbsp Garlic Salt
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- ½ Onion chopped
- ¼ Green Pepper chopped
- 2 tsp Garlic minced
- 1 Bay leaf
- 2 8oz Cans of Tomato Sauce
- 2 cups Chicken Broth
- 1 14.5oz Can of Carrots
- 1 14.5oz Can of Diced Potatoes
- 3 tbsp Vegetable Oil
- ½ cup Golden Cooking Wine (Edmundo Vino Dorado de Cocinar)
- 2 tbsp Goya Sazon Liquido (see notes) (If you are not able to find then use 2 packets of Sazon Goya Con Culantro y Achiote) In this scenario I used the packets.
Instructions
- Pour oil in a big pot and heat up on medium-low heat. Season chicken with garlic salt, sazon completa, onion powder, garlic powder, and coat chicken 1 tbsp of oil. After seasoning chicken add pieces to brown in the pot.
- While browning chicken add onions, green peppers, garlic, bay leaf, and 1 tbsp of Goya Sazon Liquido or 1 packet of Sazon Goya Con Culantro y Achiote. Cook until chicken is brown.
- After chicken is browned and not fully cooked, add tomato sauce, cooking wine, chicken broth, and the rest of the seasoning not used yet. Lower heat and cook on low for 1 hour.
- Add sliced carrots and diced potatoes, cook for another 30 minutes. Chicken should be done after cooking for 30 minutes.
Notes
I have a large family so I used 12 pieces of chicken. You can half the recipe by only using 6 pieces of chicken instead of 12. Same for the ingredients, half everything. I like to slow cook the chicken, the longer you cook the chicken the better it will be. It will fall right off the bones. 