by Rebeca Nieves Huffman @rebecahuffman
Looking to do something special for date night? What better way to say "I love you" than with a plate of homemade food. This Pollo en Fricasé, seasoned with Loisa's trifecta of Sazón, Adobo, y Sofrito, and served with arroz blanco, tostones, and slices of avocado is sure to impress. Think of this dish as an elevated pollo guisado, the addition of wine brightens the broth for a sauce that is both delicate and flavorful. And, when you're done cooking, you can serve the rest of the bottle for you and your special someone.
Pollo en Fricase
Tender chicken seasoned with Loisa Adobo, Sazón, y Sofrito in a delicate but flavorful tomato wine sauce. Serve with white rice and some tostones for a deliciously satisying meal.
Combine the Adobo and Sazón and use the mixture to season your chicken pieces, coating both sides. (If you have any of this spice mix left over, you can throw it into the pot once you start adding the other seasonings in the cooking process.)
Add olive oil to a caldero or dutch oven pot and heat over medium high heat. Once hot, lay the chicken pieces skin side down to until golden, about 4 minutes.
Once the chicken is browned, add the Sofrito and allow to cook for a minute. Then, add the wine to deglaze the pan and stir with the Sofrito, scraping up any browned bits from the bottom of the pan.
Add the tomato paste, oregano, bay leaves, olives, broth, and salt and give it a stir.
Add the potatoes, placing them between the chicken pieces. Don’t worry if the potatoes are fully submerged in liquid, they will cook in the process. Cover the pot, lower heat to medium-low, and allow it to simmer uninterrupted for 20 minutes.
Add the carrots, lower the heat to its lowest setting, cover, and let cook for another 10 minutes.
Serve with white rice and a side of tostones. Enjoy!