Pollo en Fricase with Roasted Zucchini

Name: Pollo en Fricase with Roasted Zucchini
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Ingredients: For the Pollo en Fricase; 2 lbs chicken thighs or drumsticks (bone-in, skin-on) 🍗; 2 tbsp olive oil 🫒; ½ cup white vinegar; 1 tsp adobo seasoning; 1 tsp garlic powder 🧄; ½ tsp ground black pepper; 1 bell pepper, sliced (any color); 1 small onion, sliced; 3 garlic cloves, minced 🧄; 1 cup tomato sauce 🍅; ½ cup dry white wine; ¼ cup green olives (pitted) 🫒; 2 small potatoes, peeled and cubed 🥔; 1 bay leaf 🍃; ½ cup water; For the Roasted Zucchini; 2 medium zucchinis, sliced into half-moons 🥒; 1 tbsp olive oil; ½ tsp salt 🧂; ¼ tsp black pepper; ½ tsp garlic powder

Prep: 15 minCook: 1 hr 10 minTotal: 1 hr 25 min

Story

Back in the hills where the coquí sings and the sun kisses the plantains, Don Luis learned this dish from his Abuela Clarita. Every Sunday, the house would fill with the rich aroma of fricase de pollo bubbling on the stove, each bite steeped in stories of family, patience, and sazón. Don Luis, just a curious little helper back then, would stand on a wooden stool, carefully dropping olives into the pot while Abuela whispered, *“Mijo, good things take time.”* Now in his rustic kitchen, Don Luis still wears his signature jean-and-leather apron, stirring with purpose and love. He’s paired this hearty, tomato-rich chicken stew with crispy roasted zucchini, a modern twist to balance the bold flavors. It’s the kind of meal that brings generations to the table, reminding everyone that love is the most important ingredient. Time & Cost

Ingredients

For the Pollo en Fricase
2 lbs chicken thighs or drumsticks (bone-in, skin-on) 🍗
2 tbsp olive oil 🫒
0.5 cup white vinegar
1 tsp adobo seasoning
1 tsp garlic powder 🧄
0.5 tsp ground black pepper
1 bell pepper, sliced (any color)
1 small onion, sliced
3 garlic cloves, minced 🧄
1 cup tomato sauce 🍅
0.5 cup dry white wine
0.25 cup green olives (pitted) 🫒
2 small potatoes, peeled and cubed 🥔
1 bay leaf 🍃
0.5 cup water
For the Roasted Zucchini
2 medium zucchinis, sliced into half-moons 🥒
1 tbsp olive oil
0.5 tsp salt 🧂
0.25 tsp black pepper
0.5 tsp garlic powder

Instructions

1Marinate the Chicken
2In a bowl, season the chicken with vinegar, adobo, garlic powder, and black pepper. Let sit for 10 minutes.
3Brown the Chicken
4Heat olive oil in a large pot. Add chicken and sear on both sides until golden brown. Remove and set aside.
5Sauté the Base
6In the same pot, add sliced onions, bell pepper, and minced garlic. Cook until fragrant (about 3 minutes).
7Build the Stew
8Add tomato sauce, wine, olives, potatoes, bay leaf, and water. Stir and bring to a simmer.
9Add the Chicken Back In
10Return the chicken to the pot, cover, and cook over medium-low heat for 45–50 minutes until the chicken is tender and the sauce thickens. Stir occasionally.
11Roast the Zucchini
12While the chicken cooks, preheat oven to 425°F (220°C). Toss zucchini with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes or until golden and tender.
13Serve with Love
14Plate the pollo en fricase with its rich sauce and potatoes, and add a side of roasted zucchini for a perfect balance.

About the narrator

Don Luis · A character for three generations

Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.

Read our mission →