Guavette's Fricase de Pollo Recipe


Hola Mi Gente! 

      The other day I posted my Fricase de Pollo on my Guavette Shop Instagram (If you don't already follow, please check it our @Guavettes_Wonderland) and I had a lot of my followers request that I post the recipe. If you didn't know, the Guavette brand started as a food & lifestyle blog in 2017 and then in 2019 when my abuelito was placed in hospice, I decided to create this shop to honor him and our culture. Here I am 3 yrs later with all of you! Bueno, I'm sure you're saying "Deja la muela, mija!" (lol) so, let's get straight to the recipe then! 


  • A deep pot  
  • Measuring spoons 
  • Spatula 
  • Sharp knife 
  • Garlic Press (Optional) 
  • Serving Spoon


  • 2lbs of Boneless/Skinless Chicken Thighs 
  • 4 Bay Leaves 
  • 1.5 tsp of Cumin 
  • 1.5 tsp of Dried Oregano 
  • 1 tsp of Salt 
  • 2.5 tsp of Sazón (I use LOISA) 
  • 8 Garlic cloves 
  • 1 Large Green pepper 
  • 1 Large Yellow Onion 
  • 1 12oz jar of Manzanilla Olives 
  • 10 oz of White wine vinegar 
  • 12oz of Tomato Sauce
  • 1/4 cup of Extra Virgin Olive Oil 
  • 8 medium Golden Potatoes 
  • 10oz of water (I like mine with LOTS of salsita to drizzle over my rice)



  1. Let's prep our Sofrito! Cut your yellow onion & green pepper into small 1/2 inch squares (Make sure that you washed the green pepper..don't be nasty lol) and then put them to the side.
  2. Mince your garlic into tiny pieces or use a garlic press (Make sure they have no skin on the cloves before doing this lol).
  3. Turn your stove on Med-Low heat and place the deep pot/casuela on it. Pour your Olive oil in the pot and your small cut yellow onions, green peppers, and your minced garlic (stir so that the garlic doesn't burn). 
  4. Stir the Sofrito until the onions are some what translucent (more or less 5min). 
  5. Pour in your white wine vinegar + Tomato sauce + water and stir.
  6. Throw in your bay leaves + cumin + oregano + sazón + salt and stir. 
  7. Wash and cut each of your potatoes into 4 squares. 
  8. Throw your potatoes into the pot and stir again. 
  9. Pour in your complete jar of Manzanilla Olives with brine and all into the pot and stir. 
  10. Last but not least, place the boneless/skinless Chicken Thighs into the pot and make sure that they are submerged. 
  11. Leave the stove on 3-4 (Low/Med)  heat for about 45-55min. 



  • Make sure to stir occasionally
  • If you put the lid on the pot the water will not evaporate (good if you want it with ALOT of salsita) 
  • If you want it with less salsita make sure to take the lid off and turn up the heat to 5-6 (MED/HIGH). Make sure that you stir a lot so that it doesn't stick because the higher the stove temp the higher the chances that your food will dry out and stick to the pot. 
  • Always make sure that the potatoes are fork tender by periodically checking them by poking them with your fork before serving. 
  • Serve with White Rice and Enjoy!


I hope you all love this recipe! If you do, please let me know below. 


With love and sazón,


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