{"id":4496,"date":"2021-04-13T20:32:55","date_gmt":"2021-04-13T20:32:55","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4496"},"modified":"2022-10-24T18:33:16","modified_gmt":"2022-10-24T18:33:16","slug":"pollo-en-fricase","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2021\/04\/pollo-en-fricase\/","title":{"rendered":"Pollo en Fricas\u00e9"},"content":{"rendered":"\n

Recipe from Carmen Valldejuli<\/a>
Adapted by\u00a0Von Diaz<\/a><\/em><\/p>\n\n\n\n

YIELD:6 servings
TIME: 1 1\/2 hours<\/p>\n\n\n\n

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Print this recipe: Pollo en Fricas\u00e9 Recipe – NYT Cooking<\/a><\/p>\n\n\n\n

The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you\u2019re getting your house in order after work. This recipe is adapted from \u201cCocina Criolla<\/a>,\u201d which has remained the island\u2019s best-known and most popular cookbook for more than 60 years. \u2014Von Diaz<\/p>\n\n\n\n

Featured in: Von Diaz\u2019s Essential Puerto Rican Recipes<\/a>.<\/p>\n\n\n\n

INGREDIENTS<\/h4>\n\n\n\n

2 to 3\u00a0pounds bone-in, skin-on chicken thighs, skins removed
1\u00a0(8-ounce) can tomato sauce
1\u00a0medium yellow onion, finely chopped
10\u00a0garlic cloves, peeled and minced
\u00bc\u00a0cup white wine vinegar
2\u00a0tablespoons olive oil
2\u00a0teaspoons sweet paprika
\u00bd\u00a0teaspoon ground cumin
3\u00a0dried bay leaves
1 \u00bd\u00a0tablespoons kosher salt
\u00bc\u00a0teaspoon cracked black pepper
1\u00a0cup dry white wine
\u00bc\u00a0cup pimento-stuffed olives
1\u00a0tablespoon capers, drained
1\u00a0pound Yukon Gold potatoes, peeled and sliced into 1\/2-inch rounds
Cooked white rice, for serving
Chopped fresh cilantro leaves, for garnish<\/p>\n\n\n\n

PREPARATION<\/h4>\n\n\n\n
  1. Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.<\/li>
  2. In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.<\/li>
  3. Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.<\/li>
  4. Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you\u2019d like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.<\/li>
  5. Serve over white rice with plenty of sauce, and garnish with cilantro.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    Recipe from Carmen ValldejuliAdapted by\u00a0Von Diaz YIELD:6 servingsTIME: 1 1\/2 … <\/p>\n","protected":false},"author":2,"featured_media":4497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[37],"tags":[53,73],"class_list":["post-4496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","tag-las-aves","tag-puerto-rico"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=4496"}],"version-history":[{"count":2,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4496\/revisions"}],"predecessor-version":[{"id":5660,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4496\/revisions\/5660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4497"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=4496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=4496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=4496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}