This is Puerto Rican Chicken Fricassee and it’s TO DIE FOR but labor intensive.
- 1 pound chicken drumsticks
- 1 tablespoon adobo seasoning
- 1/2 (.18 ounce) packet sazon seasoning
- 1/2 teaspoon salt
- 5 large red potatoes, peeled and thickly sliced
- 1 large red bell pepper, seeded and chopped
- 1 large green bell pepper, seeded and chopped
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bunch fresh cilantro, chopped
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 fresh or dried bay leaves
- Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
- Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
- Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
NOTE: I could not find Adobo or Sazon so I used Cholula spices found my grocers spice aisle. I also used thighs and drumsticks. I didn’t have a crock pot at the time so I cooked at 275 for like 3 hours in a 9 x 13 dish.
And I used all RED bell peppers because I hate the taste of cooked Green bell peppers.
For the wine, I actually buy those little four-packs of small wine bottles from the grocery store for cooking because I don’t drink red wine. I used the whole bottle–hey they’re SMALL! LOL