Dish

Fricasé de pollo

Chicken Fricassee

Fricasé de pollo is a hearty stew made with chicken, potatoes, carrots, onions, garlic, and a variety of spices. The dish is typically served with rice and beans, and is a popular comfort food in many Latin American countries. The chicken is first browned in a pan, then simmered in a flavorful broth until tender. The vegetables are added towards the end of cooking, and the dish is finished with a touch of cream for richness.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Fricasé de pollo is believed to have originated in Peru, but it is now a popular dish throughout Latin America. The name "fricasé" comes from the French word "frire," which means to fry or sauté. The dish is a fusion of French and indigenous South American cooking techniques and ingredients.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of fricasé de pollo, with different regions and countries adding their own unique twists. Some versions include olives, capers, or raisins for sweetness. Others use beer or wine in the broth for added depth of flavor.

Presentation and garnishing

Fricasé de pollo is typically served in a large bowl, with the chicken and vegetables arranged on top of a bed of rice. The dish can be garnished with fresh herbs, such as cilantro or parsley, and a dollop of sour cream or crème fraîche.

Tips & Tricks

To save time, use boneless, skinless chicken thighs instead of a whole chicken. You can also make the dish in advance and reheat it before serving for even more flavor.