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Arroz Blanco con Fricase de Pollo II
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Pollo Guisado

One of my favorite meals from Puerto Rico. You will love the tender and savory chicken in this stew.
Course Main Dish
Cuisine Puerto Rico
Keyword caulirice, chicken stew, fricase, rice, whole30
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Servings 8 people
Calories 600kcal
Author Boricua On The Moon

Ingredients

Chicken Stew

  • 1 chicken (3-4lbs) cut in pieces and without skin
  • 1 tsp Himalayan Pink Salt for chicken seasoning
  • 4 cloves garlic for chicken seasoning
  • 1/4 tsp dried oregano for chicken seasoning
  • 1/8 tsp black pepper for chicken seasoning
  • 1 tsp vinegar for chicken seasoning
  • 1 tbsp oil for chicken seasoning
  • 1/2 cup grape juice
  • 1/2 cup sofrito chunky style, not liquid
  • 1 tbsp oil
  • 4 oz red pimientos in liquid, small jar
  • 1/2 cup pickled ham rinsed and cut in small pieces
  • 6 stuffed olives chopped small
  • 2 laurel leaves
  • 1-1/4 cup chicken broth
  • 1/2 cup tomato sauce
  • 3 potatoes cut in quarters
  • 3 carrots peeled and sliced

White Rice

  • 3 cups water
  • 1 tsp Himalayan Pink Salt or to taste
  • 1 tsp oil or fat of your preference
  • 3 cups rice short or medium grain

Instructions

  • Wash, skin and cut the chicken in pieces.
  • In a mortar or pilon, add the salt, garlic cloves, dried oregano, and black pepper. Mash the ingredients until a paste is formed. Add the oil and vinegar to this mix and season the chicken pieces with it.
  • Once the chicken has been seasoned, add ingredients from the grape juice to the laurel leaves and leave marinating for 3hrs or more.
    Fricase de Pollo Marinando
  • After marinating the chicken, transfer all the ingredients to a pot and add the chicken broth. Start cooking in medium heat for an hour.
  • Add the carrots, potatoes, and tomato sauce about 30 minutes into the cooking process and continue cooking for another 20 to 30 minutes until potatoes are cooked.
    Fricase de Pollo en Proceso
  • Instant Pot Alternative: Add all the ingredients to the instant pot up to the laurel leaves. Turn the saute function and add the extra 1 tbsp of oil to it and cook the chicken for 5 minutes moving constantly. After sauteing the ingredients, add the chicken broth, tomato sauce, halves potatoes and carrots, and cook for 20 minutes in the meat setting. Note: The potatoes and carrots may be too soft if you add them to the instant pot at the beginning. I usually cooked everything but the potatoes and carrots. I boil these on the stove separate or just leave them in the instant pot cut in halves instead of quarters like I mentioned in the instruction above.

White Rice

  • Add all the white rice ingredients to a pot, stir and set to cook at medium high heat until it starts boiling.
  • Once boiling, reduced the heat to medium until the water is almost gone.
  • With a big spoon, move rice by scooping and turning so the bottom of the rice is now the top of the rice until the entire pot has been changed. Put the lid on and cook for 15 minutes at medium low to low heat.
  • Scoop the rice using the process above and changing the bottom of the rice to the top, cover again and cook for another 15 minutes. Repeat until rice is cooked.
  • I normally test the rice hardness by biting a grain after moving the rice. I like the rice "granoso" / loose, not sticky sushi style so I usually do 1 cup of rice to 1 cup of water for medium grain. You can use the proportions from the bag if using a different grain size. If you prefer a softer rice, then add 1/2 cup of water to the rice.
  • I like "pegao" which is the burnt rice at the bottom of the pot. I don't always make pegao and using the instant pot or rice cooker is not good for pegao. If you like pegao or want to try making pegao, use a heavy bottom pot for rice making and leave it for a few extra minutes over the heat. Watch it carefully cause it can go from pegao to the whole thing burnt in a matter of minutes.
    Pegao
  • If your rice smells like burnt rice or smoked, remove from the heat, cover the rice with wet napkins, and add sliced onions on top of the napkins. Cover it for 15-20 minutes then remove the napkins and onions, and move the rice to a new pot or bowl without disturbing the burnt bottom too much.

Notes

I use this red pimientos

Nutrition

Calories: 600kcal | Carbohydrates: 72g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 857mg | Potassium: 794mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4410IU | Vitamin C: 26.1mg | Calcium: 74mg | Iron: 4.7mg