More Great Recipes: Central American

Puerto Rican Chicken Fricasse

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


2 ½ lb –3 lb. chicken, cut into serving pieces
1 Tbl. salt
3 cloves garlic, chopped
1 tsp. dried thyme
1 Scotch bonnet or habanero pepper, seeded and minced
1 Tbl cider vinegar
1 Tbl. worchestshire sauce
1/8 tsp. ground cloves

2 Tbl. dark brown sugar
2 Tbl. canola oil
3 large onions, chopped
2 tomatoes, skinned and chopped
1 c chicken stock
1 bay leaf

1. Marinate the chicken with the first seven ingredients overnight(or for at least 4 hours). Drain the chicken and reserve the marinade for later use

2. Heat the oil and sugar in a large, heavy bottomed skillet.

3. Add the chicken and sauté until it takes on a deep brown color.

4. Add the onions and cook until the onions are soft.

5. Add the tomatoes, the reserved marinade, the bay leaf, and chicken stock, and simmer until the chicken is tender, 30-40 minutes.

Pairs Well With


I teach a caribbean cooking class and this is a class favorite!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter