Chicken Fricassee

In my previous post, I mentioned I started making the mozzarella, tomato and basil appetizer after attending a potluck dinner with friends.  Potlucks are great because you get to taste things that you never had before and get the recipe. Now this recipe, I started making after having potluck at the office.  I actually had to beg my coworker Jessica for this recipe.  It took her a while, like a few months, to give it to me.  I think she was just being lazy, but I finally got it.  I’ve made this dish so many times now, but I can still never make it the way she did.  I think she just didn’t give me the right directions.  However, the way I make it still tastes great, hence why I continue to make this dish all the time.

Another reason why I make this dish is because of these guys below. Let me introduce you to them, Miss Tomato, Mr Pepper and Mr Onion. These veggies are like my staples. I constantly use these 3 guys when cooking.  I know I need to expand and try new things but with these veggies you can always find something to cook even on a rainy day.

tomato onion pepper

Boneless Skinless Thin Chicken Breast
Sazon with Coriander and Annatto ( Goya sells pre-packaged packets)
Chicken Bouillon
Peppers – red, green, yellow
Extra Virgina Olive Oil
White Vineger
Can of Dice Tomatoes or Fresh Tomatoes
Sugar (optional)
Hot Sauce (optional)
white cooking wine


Cut Onion and Peppers into small pieces.  Take about 2 cloves of garlic and mince finely.

chopped onion pepper tomato


Prepare a pot of water for boiling.  Add salt, pepper, a little bit of olive oil and a cap of vinegar.  Once boiling, add chicken and reduce heat and cover.

While chicken is boiling:

In a saucepan, add enough Olive Oil to coat the bottom on the pan evenly.  Turn on to high and add minced garlic and chopped onions and peppers.  Allow to simmer for a minute, then reduce heat.  You will then add the dice tomatoes, coriander and annatto, chicken bouillon.  You will add salt, pepper and hot sauce to your own taste.

veggies in pan

Taste dish once all ingredients are added and then add sugar based on acidity

Once everything is in the saucepan – bring to a boil, uncovered for a minutes while stirring.  When I make this dish, there was never enough liquid to boil. I just keep it on simmer.

Reduce heat and simmer until the chicken is done.  If you see the sauce has reduced too much, add some of the water from the pot where the chicken is boiling in. (I use cooking wine as I noticed the first few times of making this, the water diluted the flavor of the dish)

When chicken is done, remove the chicken and place on cutting board and begin to shred the chicken.  You can either use your hands or a fork and knife.  Once all chicken is shredded, add to saucepan.

shredded chicken and veggies

Once chicken is added, bring to a boil for a couple of minutes, reduce heat and cover for about 5 minutes then remove from heat.  (Again, I keep it on simmer because if I kept it on boil, the dish would dry out).

Bon Appetite

chicken friscassee

chicken fricassee


Usually potlucks you would hope to  get the correct recipe to follow, but if not you just have to adapt to your taste, experiment with flavors and hopefully it will turn out delicious.

Share This


  1. Glad you were patient enough to wait on your co-worker for the recipe – it sounds delicious! I make something similar to this; I use a homemade tomato sauce instead of hot sauce and I use chunky pieces of chicken…it’s so tasty!

    Those 3 guys are also a staple in my pantry – can’t start a meal without them! :)

  2. I love fricassee dishes. This one looks so tasty! Thank you for sharing.

  3. This sounds absolutely delicious! And sometimes finding a trifecta of ingredients (in your case, the peppers, tomatoes, and onions) is all you need! If it ain’t broke, no use in fixin’ it right? =)

  4. Jessica ( lazy co-worker)

    Sorry I was so lazy, but I am happy you were able to publish this so I can refer anyone who wants this recipe to your blog. :)

    • Gabby@FoodChowDown

      ha. Yes lucky them they won’t have to wait as long as I did. too bad its not the right recipe… nonetheless its still as good. :)

  5. love chicken fricasse I have a white sauce with mine

  6. I’m with you about tomatoes, bells and onions as staples. They’re just so versatile, colorful and flavorful! However, tomatoes are not at their best right now and I’m missing them.

    This is a hearty, tasty meal – my Hubbs will luv it!

    • Gabby@FoodChowDown

      I eat my fricassee with rice but my sous chef wasn’t home. My old coworker’s wife grew tomatoes in NJ and shipped them to FL. That was probably the best tomato i’ve ever had. I even said I’ve never had a tomato with so much flavor in my life before. Pros of growing your own tomatoes vs getting them from the supermarket.

  7. Can you cook this and invite me over? ;-)

  8. When I am a little more advanced in the kitchen I need to try this. Looks amazing and those pictures are gorgeous! Please come to LA and teach me how to cook!!!

Leave your reply to rebecca