Chicken Fricassée is one of my favorite Puerto Rican dishes. A delicious hearty meal, bursting with intense flavors, due to the freshness of the herbs and vegetables added to this cuisine. Because I grow my own tropical herbs and vegetables, this dish has a unique aroma and taste that is associated to our culture. Therefore, it is prepared with no salt and skinless and boneless chicken for a healthier tasty version of Chicken Fricassée.
Fricassée is a method of cooking (braised) with cut up meat by sautéing and simmering slowly in very little liquid. You serve the chicken with its own sauce created during the simmering process. Fri means to fry and cassee means to break in pieces. There are a variety of fricassée (beef, chicken and fish). In Puerto Rico, the fricassée that we commonly prepare is the chicken version.
I do not sauté the meat since I use the skinless and boneless chicken breasts. However, you can use other chicken parts with skin and bones and sauté them prior to adding the herbs and vegetables.
If you are looking for a yummy and fulfilling meal, this recipe is yours truly!
Cooking the Chicken Breasts!
Bring two cups of water to a boil in a 6-quart saucepan. Rinse 4 chicken breasts and place in saucepan. Add 4 ounces of lean ham and cover saucepan with lid. Cook for 20 minutes over medium-low heat.
Adding the Remaining Ingredients to Prepare the Chicken Fricassée!
Add the olive oil, minced garlic, cilantro, capers, stuffed olives, sweet peppers (ajíes dulces), bay leaves and tomato sauce.
Don’t worry if you can’t find our sweet peppers at the Latin Market. Click on this link to find another alternative for our Sweet Peppers.
We are ready to add the seasoning envelopes with coriander and annatto to give this dish some color and flavor!
The seasoning envelopes with coriander and annatto are now sold at regular supermarkets. However, if unavailable at your local market, click on this link for more information and on How to Create your own Special Blend of Seasonings.
Let’s add the chopped culantro to give this dish a pleasant aromatic scent.
You can’t find culantro at the Latin Market. I have you covered. Just click on this link to find another alternative to Culantro.
We can now add the green peppers, yellow peppers, red peppers and onions.
We just need to add the last two ingredients: potatoes and green peas.
You can add the green peas during the last 10 to 15 minutes of simmering if you so desire.
Simmering the Chicken Fricassée!
Stir all the ingredients and cover saucepan with lid. Bring to a boil for 2 minutes. Reduce heat to simmer and cook for 20 mintues.
After 20 minutes of cooking, give it a quick stir. Cover saucepan with lid and cook for an additional 10 to 15 minutes.
The sauce should have a creamy consistency after cooking for an additional 10 to 15 minutes. However, if you prefer a thicker sauce, continue cooking over medium heat without the lid until sauce thickens to your liking.
Garnishing the Chicken Fricassée!
Before serving the chicken fricassée, I add several strips of yellow, green and red peppers to provide a crunchy texture to this dish. Serve over White Rice.
Click on the button below to watch my YouTube video on How to Prepare Chicken Fricassée!
This video has been removed because it is being updated!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
A delicious hearty chicken dish, bursting with intense tropical flavors. This dish is also cooked with no salt.
- 2 cups water
- 4 chicken breasts, skinless and boneless
- 4 ounces lean ham, diced
- 3 medium potatoes, cut into quarters
- 3 tablespoons extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, minced
- 2 tablespoons tomato sauce
- 1 medium green bell pepper, cut into strips
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium onion, thinly sliced
- 4 ajíes dulces, halved and seeded
- 3 sprigs fresh cilantro, chopped
- 2 culantro leaves, chopped
- 2 bay leaves
- 14 pimento-stuffed green olives
- 2 teaspoons capers
- 1 can (8.5 ounces) green peas
- Boil 2 cups of water in a large saucepan.
- Place chicken breasts and ham in saucepan and cook for 20 minutes
- Add the remaining ingredients.
- Stir all ingredients and cover saucepan with lid.
- Reduce heat and simmer for 20 to 40 minutes or until potatoes are fork tender.
For a thicker sauce, remove lid and continue cooking over medium heat until sauce thickens to your liking.
- Category: Dinner
- Cuisine: Puerto Rican
Keywords: Chicken Fricassée