Fricasé de Pollo

Fricasé de Pollo is a classic Latin American chicken fricassee, a hearty stew where chicken pieces are browned and then simmered in a rich, savory sauce. The sauce is typically built from a base of onions, garlic, bell peppers, and tomatoes, often enriched with wine, broth, and sometimes capers or olives. While originating from French culinary techniques, it has become a beloved comfort food staple across many Spanish-speaking countries, with each region adding its own distinctive touch.

🍽️ Nutrition at a glance

This dish is a well-balanced meal, providing a good amount of protein from the chicken while the sauce contributes moderate fats and carbohydrates. It is a valuable source of B vitamins, selenium, and phosphorus from the chicken, along with vitamin C and lycopene from the tomato-based sauce. A typical serving generally falls within the range of 400-550 calories.

Nutrition breakdown

Calories	480 kcal
Protein	35 g
Carbs	15 g
Fat	28 g
Fiber	3 g
Sugar	6 g
Sodium	650 mg
Potassium	450 mg
Phosphorus	280 mg
Selenium	30 mcg
Niacin (B3)	12 mg
Vitamin B6	0.7 mg
Vitamin C	15 mg
Lycopene	5 mg
Zinc	3 mg

Per 1 serving (about 300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Fricasé de Pollo is a perfect example of culinary adaptation, where a French cooking method (fricassee) was embraced and transformed into a signature dish across Latin America, from Cuba to Puerto Rico to Colombia. Nutritionally, the slow simmering method helps tenderize the chicken and allows the flavors to meld deeply, while the sauce can be a good vehicle for incorporating vegetables into the meal.