Puerto Rican cuisine was developed from the early cooking traditions of the Taíno Indians, Europeans and Africans. European influence was known for their complex stews (chicken fricassée) and rice (paella rice) cooked in pots. Specifically, the French influence in Puerto Rico led to the creation of the chicken fricassée. I prepare this dish with a modern twist – using boneless and skinless chicken breasts and omitting salt entirely because the vegetables and condiments add a lot of flavor to this dish. See Page 39 of “Aida’s Kitchen a lo Boricua” for recipe. You can purchase my cookbook on Amazon.com.