"I must have recorded this recipe from my friends in Puerto Rico. I've had it for at least 25 years so I can't remember but it's good!"
2 1/2 lbs
green bell pepper, seeded and chopped
red bell peppers, seeded and chopped
pimento-stuffed green olives
3 1/2 teaspoons
potato, peeled and cut into pieces
peas, Petite Pois
2 1/2 cups
Cut the bacon and ham into pieces and fry in a large cooking pot. Add the oregano, garlic, green bell pepper, red bell peppers, cilantro, onion and fry these on low for 10 minutes, stirring occasionally.
Wash the chicken, dry it and fry in same pot on medium until golden brown. Add the olives, bay leaves, salt, capers, vinegar, raisins, tomato sauce, achiote oil, and potatoes. Stir, then add the peas and water and heat on high until boiling. Reduce the heat to medium-low, cover and simmer for 45 minutes. Add the butter and continue cooking uncovered until the sauce looks good. Add salt to taste.
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Puerto Rican Chicken Fricassee (Pollo En Fricase) (cont.)