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Yucatan-style chicken fricasse (fricase de pollo al estilo yucatan) | This chicken dish is based on a recipe that’s popular in Yucatán, Mexico and uses ingredients familiar to both Mexican and Puerto Rican cuisines. This particular version, however, is based upon a sofrito of onions, spices and tomato paste, making it distinctly Puerto Rican. Fricasé is a common South American cooking technique whereby the meat is browned first before being simmered over low heat. Chicken Broth Recipes Soup, Cooked Pasta Recipes, Wheat Pasta Recipes, Oven Chicken Recipes, Dishes Recipes, Tomato Recipes, Oven Recipes, Meat Recipes, Food Dishes
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Yucatan-style chicken fricasse (fricase de pollo al estilo yucatan)

34 ratings
· Serves 6
Nonna's Cooking
2 kg Chicken
2 Coriander stalks
3 Garlic cloves
1 Lemon
1 Onion
1 tbsp Oregano, leaves
6 Russet or kipfler potatoes
Canned Goods
375 ml Chicken stock
95 g Tomato paste diluted with
280 g Tomato puree
1 tsp Capers
4 Pimento-stuffed olives
Pasta & Grains
1 Rice
Oils & Vinegars
80 ml Olive oil
Nuts & Seeds
1/2 tsp Cumin, ground
1 tsp Ground achiote (annatto) (see note) or 1 tbsp annatto oil
1 Small red capsicum, sliced into rings

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