Before I wrote this recipe, I had a few neighbors come over for dinner and drinks and unbeknownst to them, I was gauging their every reaction before I unveiled this recipe to the world. Well, there were lots of second and third servings, a lot of “Damn! That’s good” praises and no leftovers. If I was going to make this dish it had to be as delicious as my Mom’s and Abuela’s Fricase de Pollo.

If you are looking for a new dish that you can feed your family simply, cheaply and WOW a crowd, then look no further.

Ingredients:

• 12 Boneless Skinless Chicken Thighs

• 1 Extra Large Diced Onion

• 2 Medium Red Pepper

• 6-8 Diced Aji Cachuca (Substitute with 1 Green Pepper, if not found at your local grocery store)

• 6 Pressed Cloves of Garlic

• 8 Small Red Potatoes Diced

• 1 Teaspoon Dried Oregano

• 1 Tablespoon Cumin

• 3 Bay Leaves

• 2 Sazon Goya Packets (With Cilantro y Achote Preferred)

• 2 Tablespoon Garlic Powder

• 2 Teaspoon Onion Powder

• 2 Tablespoons Goya Adobo Seasoning

• 7oz Light Beer or 1 Beer Bottle (Corona Light or Equivalent)

• 12oz Goya Tomato Sauce

• 1/4 Cup of Sofrito (See Recipe)

• 2-4 Tablespoons Olive Oil

• 1 Large Pot with Lid (Large Dutch Oven or Equivalent Preferred)

• Cilantro (Optional garnish)

Serves:  4 - 6 People
Prep Time:  10 - 15 Minutes
Cook Time: 1 Hour 30 Mins
Serve w/:  Rice, Cauliflower Rice or Mash, Side Salad, or Avocado Salad.

Directions:

1. Remove chicken thighs from the package, rinse, and pat each thigh dry on both sides with a paper towel. Set chicken thighs aside on cutting board and sprinkle salt, 1 tablespoon of the Goya adobo seasoning and 1 tablespoon of onion powder on both sides of the chicken thighs.
   
   

2. Heat large pot with olive oil on High. When the pot is very hot, sear the chicken thighs face side down. You want each thigh to have a nice golden sear color so please be sure not to overcrowd the pot. Sear in batches, if needed. Once one side of the chicken thighs are seared, turn heat down to Medium-High and turn thighs over to slightly sear opposite side. Once the chicken is seared on both sides, set chicken aside on a separate dish. The chicken will finish cooking during the simmering process in Step 4.
   
   

3. Dice red peppers, aji cachucas or green peppers and onion. Add another tablespoon of olive oil to the pot and raise heat to High. Once the pot is reheated, add in the veggies and saute until vegetables are soft (about 5 mins). Once veggies are soft, turn the heat down to medium and add in pressed garlic cloves. When garlic is fragrant turn heat down to Low. Add in the chicken thighs around the pot so each thigh has its own area in the pot.
   
   

4. Add the rest of the ingredients (except for the potatoes). Slightly stir liquid and veggies in the pot and keep the thighs relatively in the same areas. Cover and increase heat to Medium-High and allow to simmer for 20 mins.
   
   (Tip: Start rice or cauliflower rice while fricase is simmering.)
   
   
   

5. While your pot is simmering, rinse and quarter potatoes to bite-size pieces. Add potatoes to the pot after 20 mins. Stir in the pot and allow to slightly boil for another 15-20 mins. After 20 mins, turn the heat down to Medium-Low and cook for an additional 20 mins until potatoes are soft. When potatoes are soft, lower heat to Low and allow Fricase to thicken until ready to serve.
   
   

6. When ready to serve, garnish with cilantro! (Drops the mic)