This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones and a nice salad.
*Adobo and sazon seasoning can be replaced with peri peri seasoning or a tortilla seasoning mix adding some crushed dried red chillies to spice up the flavour.
This was a popular dish with the whole family. I tried it first with Taco seasoning and it was really tasty. Husband and kids all gave it the thumbs up. Then I found recipes for Sazon and Adobo seasonings (beware, there are differing recipes for both, I decided the most complex had to be the most authentic) and made those to use. It was slightly different but a very tasty meal which ever way you make it! It will be a regular dish for the family. - 21 Oct 2010
I would have prefered if i had left out the red wine and added chicken stock instead. Red wine tastes awful in this dish. - 07 Nov 2010
Being a true Boriqua (from Puerto Rico) I can truly attest that this is the real thing. I've been cooking from Cocina Criolla (the authentic PR cookbook) & there were no hints on how to adapt this recipe to a slow cooker. So I was thankful when I found this. With the following adjustments my home smelled like it did when growing up and it tasted exactly how I remembered! The few adjustments I made: 1) I cooked a whole chicken cut up into pieces that was about 4 pounds (basically straight from the store) so I increased the amount of adobo I used 2) I used one entire can of beer instead of the wine (any kind will do, I used Miller light this time) 3) I used the authentic frozen Goya sofrito instead of making the puree mix (again purchased from the store - DON'T buy the glass jar because it's not the real thing). I used about as much sofrito as I would have had if I made the puree. 3) I added one entire can of tomato sauce 4) I happened to have canned diced and sliced potatoes, so I used that instead of cutting up the ones I had just purchased (I forgot I had them)....and I think that's it. The adobo and sofrito are key to PR cooking & unless you have this, it won't be authentic. My family practically inhaled the meal because it was SO good. Thanks to whomever originally posted this. Now that I know I can make it in my slow cooker, it will be a frequently made dish. - 15 Aug 2009 (Review from Allrecipes USA and Canada)