POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO RECIPE | ALLRECIPES
This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.
Provided by MarisLatinTwist
Categories Chicken Stew
Total Time 6 hours 40 minutes
Prep Time 40 minutes
Cook Time 6 hours 0 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
- Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
- Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
Nutrition Facts : Calories 643.4 calories, CarbohydrateContent 85.2 g, CholesterolContent 91.9 mg, FatContent 17.9 g, FiberContent 11.2 g, ProteinContent 32.7 g, SaturatedFatContent 3.9 g, SodiumContent 520.8 mg, SugarContent 9.2 g
PUERTO RICAN SANCOCHO RECIPE | ALLRECIPES
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Beef Stew
Total Time 3 hours 0 minutes
Prep Time 40 minutes
Cook Time 2 hours 20 minutes
Yield 12 servings
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, CarbohydrateContent 73.8 g, CholesterolContent 30 mg, FatContent 7.8 g, FiberContent 9.5 g, ProteinContent 19.4 g, SaturatedFatContent 2 g, SodiumContent 275.6 mg, SugarContent 8.2 g
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