How to Make Chicken Fricassee: Puerto Rico’s Comfort Classic

Chicken fricassee or pollo en fricasé is a popular Puerto Rican dish, especially when you crave a slow-simmering Sunday sit-down meal. Or a one-pot savory stew to cozy up to during fall or winter no matter where you are in the world. This traditional Boricua recipe is ”different from the French version” of a chicken fricassée” with its creamy white sauce,” explains Michelle Ezratty Murphy, one of our most trusted and gifted Puerto Rican-food homecooks. ”Instead of butter and flour, Puerto Rico’s fricasé en pollo is simmered in a tomato sauce. The flavors come from the sazon, adobo and sofrito, giving this dish a definitively Boricua taste. My version includes potatoes, peas and carrots, making it a classic one-pan meal, a stew associated with the ultimate comfort food.”

Because this dish only gets better the longer it slow-cooks on the stove, it’s a great choice for entertaining. ”We usually eat chicken fricassee on weekends or when having company over,” says Michelle. ”Because it’s slow-cooked and can simmer on low heat until dinner is ready, the process of cooking helps to slow you down and really enjoy the meal without the weekday rush. While we pair this chicken with rice most of the time, it also tastes delicious with plantain maduros. I love the added sweetness from the fried plantains.”

Find more cozy Sunday dinner ideas here.