Papi Lu’s Fricasé de Pollo

Recipe By: Calphalon Team  -  Originally Published: 9/16/2011


A simple chicken stew from Puerto Rico with traditional Caribbean influence.  Fall-off-the-bone-tender chicken pieces are cooked in a fragrant sauce served over rice.

  • Servings: Serves 4-6
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


2 Tbsp. olive oil

1 medium onion, diced

1 green pepper, diced

4 cloves garlic, minced

1 tsp. dried oregano

2 sprigs of fresh cilantro, chopped

1 3-lb. chicken, cut into pieces

1/2 c. tomato sauce

2 c. water

1 bay leaf

12 stuffed olives (or more, depending on preference)

1 Tbsp. vinegar

3 tsp. adobo seasoning with pepper 

1/2 c. white wine

2 medium potatoes, peeled and cut in 1/2-in. cubes

3 c. cooked long grain white rice

salt and freshly ground pepper​


Heat a stock pot over medium heat until rim is hot to the touch.  Add oil and heat an additional minute.

Add the onion, pepper, garlic, oregano and cilantro; reduce heat to medium-low and cook for 10 minutes, stirring occasionally. 

Add the chicken and cook for 5 minutes, stirring occasionally.  Stir in the tomato sauce, water, bay leaf, olives, vinegar and adobo.  Bring to a boil, cover, reduce heat to low and cook for 25 minutes. 

Add wine and potatoes and cook another 20 minutes until chicken is tender and falls off the bone.  Cook uncovered for 5 minutes or until stew thickens slightly; add salt and pepper to taste

Serve over white rice and garnish with a sprig of cilantro.