Pollo Fricasé

There’s nothing like a comforting homemade Puerto Rican meal simmering on the stove. This Healthy Chicken Fricasé is packed with flavor from garlic, sofrito, olives, roasted peppers, potatoes, and tender chicken leg quarters — all brought together in a rich savory sauce.

To keep this version lighter, I used low-sodium chicken stock and combined it with a splash of white wine before adding it into the pot. That simple step helped mellow the wine flavor while adding extra depth to the sauce without needing heavy ingredients.

Served with white rice and fresh avocado on the side, this dish is pure Puerto Rican comfort food with a balanced homemade touch.

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Ingredients

• 2 chicken leg quarters
• 1 tablespoon olive oil
• 2 tablespoons sofrito
• 1 small onion, sliced
• 3–4 garlic cloves, minced
• 1 teaspoon adobo
• 1 teaspoon oregano
• Black pepper to taste
• 1 packet sazón (optional)
• 1/2 cup tomato sauce
• 1–2 potatoes, chopped into chunks
• Small handful of olives or olive mix
• 1 1/2 cups low-sodium chicken stock
• 1/4 cup white wine
• 1/2 teaspoon dry parsley

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Instructions

Season the Chicken

Season chicken with adobo, oregano, black pepper, and sazón.

Brown the Chicken

Heat olive oil in a pot over medium heat. Place chicken skin side down first and brown both sides for about 4–5 minutes per side. Remove and set aside.

Build the Flavor

In the same pot, sauté onion, garlic, and sofrito for 2–3 minutes until fragrant.

Add Tomato Sauce

Stir in tomato sauce and cook for 1 minute.

Add Potatoes & Olives

Add chopped potatoes, olives, olive mix, and dry parsley.

Combine the Stock & Wine

In a separate small pot or measuring cup, combine the low-sodium chicken stock and white wine. Let it simmer briefly before adding it into the fricasé for smoother flavor.

Pour mixture into the pot.

Simmer

Return chicken to the pot. Cover and simmer on low-medium heat for 35–45 minutes until chicken is tender, potatoes are soft, and sauce thickens slightly.

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Serving Suggestions

Serve with:

• White rice
• Steamed vegetables
• Side salad
• Avocado or cucumber slices

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Tips

• Leave the skin on while cooking for extra flavor and juicy chicken.
• Taste before adding extra salt since olives and stock already contain sodium.
• The leftovers taste even better the next day.