Fricase de Pollo

15 minutes Prep Time
1 hour Cook Time
8 Servings

This classic Fricase de Pollo is a comforting, one-pot chicken stew simmered in a rich tomato-based sauce made with Red Gold Tomato Sauce, sofrito, and tender vegetables. The bone-in chicken thighs cook low and slow until fork-tender, creating a deeply savory sauce that’s perfect spooned over white rice. Serve it with sliced avocado for a traditional, satisfying meal that feels like home. @breakthrukitchen @thefeedfeed

Ingredients

  • 8 bone-in, skinless chicken thighs
  • 2 tablespoons sofrito
  • 1 tablespoon adobo seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon neutral oil
  • 1 yellow onion, sliced
  • 1 green bell pepper, sliced
  • 4 garlic cloves, sliced
  • 1 can Red Gold Tomato Sauce 15 oz
  • 3 cups water
  • 4 small Yukon gold potatoes, halved
  • 1 medium carrot, diced
  • Kosher salt, to taste
  • cooked white rice, for serving
  • avocado slices, for serving

Instructions

Step one

In a large bowl, combine the chicken thighs, sofrito, adobo seasoning, and oregano. Toss until evenly coated.

Step two

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chicken in batches and brown on both sides, about 4 to 5 minutes per side. Remove and set aside.

Step three

Return all the browned chicken to the pot. Add the sliced onion, green bell pepper, and garlic. Stir to combine and cook for 2 to 3 minutes, until slightly softened.

Step four

Pour in the Red Gold Tomato Sauce and water. Add the halved potatoes and diced carrot. Season lightly with salt, keeping in mind the adobo seasoning already adds salt.

Step five

Bring to a boil, then cover and reduce the heat to low. Simmer for 1 hour, or until the chicken is tender and the sauce has thickened.

Step six

Taste and adjust seasoning as needed. Spoon the fricase de pollo over cooked white rice and serve with avocado slices on the side

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