searching for chicken recipie! HELP!

Okay, so heres the scoop...
I just came back from Costa Rica and while visiting, had this chicken dish. Upon my return, I have been trying to find it on the internet to no avail. Don't know what its called, which adds to the difficulty! Anyways, I am pretty sure I have had it once before at a friend's house years and years ago (he was Mexican) and thought it was great then, just never asked how to make it. My bad!! Sooo... I joined this forum tonight in hopes of tapping into the vast pool of knowledge you folks have to offer.

Its a really simple dish- chicken (usually legs or quarters) in a red (chili??) broth that looks to be either boiled or oven roasted. Like I said, really simple. It was served with rice, black beans, a kind of cole slaw and plantains on the side. The chicken itself was not really spicy and it was in a broth for sure and not a thick sauce. Spooned over the rice was awsome. Anyways, Im sure its simple (at least I hope so!) but I just want to get it right. Sorry for such a long post, it being my first- and thanks for any info you may have!

Sounds like the pan-Latino criollo dish Fricase de Pollo. Not sure of any specifically CR version, but here is a link to a recipe (in Spanish). It's a staple of Cuban and Puerto Rican cooking, and there are plenty of sites on the Web for such recipes.

http://www.micocinalatina.com/recipes/s ... sp?ID=1196

thanks Jeff- I'll check it out! Hope this is it...

Could it have been "sancocho"? I've had red ones even though white is more common. Really great chicken stew - many variations available on the Web.

Bill/SFNM

Well, after looking it over, and searching for "Fricase de Pollo" on the net to get some english recipies to look at, I'm not too sure if this is it. I did not see anything else in the broth... no onion peices, no peppers..nothing. Could they have drained it all away prior to serving?? The broth just had a red color to it and looked to be clear of any other ingredients. I may loose sleep over this...

Bill- thanks--... I just checked out "sancocho" and it looks to be a pretty hearty stew with lots '0 goodies in it! The chicken I had seemed to be just that- chicken and broth!!! Crazy. My guess is this chicken dish is so darn common...maybe its so commonly lame that there is no recipie for it?? Like when have I ever found a recipie for popcorn??!! Know what I mean?? Right now I'm thinking chicken broth, onion, garlic, chili powder, chicken peices, salt, pepper... baked in an oven for a long time until the chicken is fall apart tender...

Eh, I dunno!

Could this be something like it? It sounds thicker than what you describe, but there may be some variation in consistency.

https://www.godowntoearth.org/coffee_re ... unch.shtml


Otherwise, you could try asking at Irazu. I don't think there's anything like that on the menu, but they might at least know the name of the dish.

Irazu Costa Rican Restaurant
773/252-5687
1865 N. Milwaukee Ave.
Chicago, IL 60647

For what it's worth, sancocho, which is enjoyed around the Caribbean (in which I will include Venezuela and Colombia for this subject) is defined more by the tubers/starches in it than by the meat, which varies. Goya has a nice frozen sancocho mix that contains any number of tropical root veggies and cor on the cob.

I have only had sancocho in Panama where it is very popular. It was always made with chicken as the main ingredient. This is fairly close to what I used to eat.

http://www.boyds.org/0997wcp3.htm

Bill/SFNM

LAZ... that recipie sounds great...

I might have to give that one a try or sure!

also, thanks everyone...

LAZ's recipe is squarely within the fricase parameters (more so than the one I linked, in my experience). Like chicken Vesuvio, this might just be one of those dishes that is too fundamental to pin down specifically...

Well put Jeff... and thanks for your replies.

There really are a nice grup of people on this site.