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Pollo Guisado (Puerto Rican Chicken Fricassee)

Golden chicken thighs baked in a sofrito and tomato sauce with potatoes, green olives and red peppers.

By Wanda Oyola 1 h 10 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Golden chicken thighs in tomato sauce with potatoes, green olives, red peppers and cilantro in a cast iron skillet.

Pollo guisado, also called fricasé de pollo, is one of the most loved home dishes in Puerto Rico: chicken simmered in a sauce of sofrito and tomato with potatoes, green olives and peppers, with a splash of wine if you like. The sauce is made for spooning over a mound of white rice.

This version keeps the chicken skin golden. The thighs brown in a skillet on the stove while the Thermomix® TM7™ cooks the sauce and gives the potatoes a head start. Then the sauce goes around the chicken, and the skillet finishes in the oven with the skin above the sauce.

Made in the Thermomix® TM7™

Pollo Guisado (Puerto Rican Chicken Fricassee)

Makes: 6 servings

  • Prep15 min
  • Cook55 min
  • Total1 h 10 min
  • Serves6

Ingredients

For the chicken

For the sauce

To serve

Instructions

  1. Rub the chicken with the adobo, oregano and vinegar. Cover and refrigerate at least 30 minutes, or overnight.
  2. Heat the oven to 190°C (375°F). In an oven-safe 30 cm (12 in) skillet on the stove, heat the oil over medium-high heat and brown the chicken skin side down, 7 to 8 minutes, until golden. Turn the pieces, cook 2 minutes more and take the skillet off the heat.
  3. Meanwhile, place the olive oil and sofrito in the mixing bowl and sauté 5 min/120°C (250°F)/speed 1.
  4. Add the tomato sauce, wine, sazón, bay leaf, potatoes, red pepper, olives and salt. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 15 min/100°C (212°F)/reverse/speed soft.
  5. Pour off all but 1 tbsp of fat from the skillet and turn the chicken skin side up. Pour the sauce and potatoes around the chicken, keeping the skin above the sauce.
  6. Bake uncovered 30 to 35 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F) next to the bone.
  7. Sprinkle with cilantro and serve with white rice.

Tips

  • No oven-safe skillet? Move the browned chicken to a baking dish and pour the sauce around it.
  • Add 40 g (1/4 cup) raisins with the olives for the sweet and salty version some families love.
  • Keeps 3 days in the fridge. Reheat covered, in the oven or the microwave.

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