It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid, is Caribbean in essence and flavor. We adapted San Juan chef Jose Santaella’s recipe from his book “Cocina Tropical.” Instead of a whole cut-up chicken, we use only bone-in thighs, as we find that dark meat stands up better to braising than more delicate breast meat. We also simmer the potatoes and carrots for about 10 minutes with water as the only liquid; this gives the vegetables a head start on cooking before the tomatoes and wine are introduced. If added raw to an acidic liquid, the vegetables require extended cooking to fully tenderize. You will need 1 cup of sofrito for this recipe, so be sure to cook up a batch in advance. Serve the fricase with rice and, if you’re so inclined, with fried sweet plantains.