Chicken fricasse #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Bacon |
| 2 | ounces | Cooked ham |
| 2 | tablespoons | Annato seeds or paprika |
| 1 | large | Onion |
| ½ | Bell pepper | |
| 1 | Tomato | |
| 8 | Olives | |
| 1 | teaspoon | Capers |
| 1 | tablespoon | Vinegar |
| 2 | Bay leaves | |
| ¼ | cup | Raisins |
| 1 | cup | Tomato sauce |
| 1 | tablespoon | Oregano |
| 3¼ | teaspoon | Salt |
| 2½ | cup | Cooked chicken |
| 1 | pounds | Medium potatoes |
| 1 | can | Sweet june peas |
| ½ | ounce | Butter |
| Cooked rice | ||
Directions
Dice & cut bacon & ham. Dice in very small pieces onion, tomato & bell pepper. Crush dry oregano & mix with salt. Cut up chicken in desirable size pieces. Peel potatoes & cut into fourths. Drain peas & add enough water to the liquid to make 3 cups. Place oil & annato seeds in pan & add bacon & ham. Cook for a few minutes, stirring occasionally. To this mixture add onion, bell pepper, tomato, olives, capers, vinegar, bay leaves, raisins, tomato sauce, oregano & salt. Mix well; add chicken, potatoes & water. Heat to boiling; reduce heat, cover & cook 30 minutes. Remove cover & boil for an additional 15 minutes. Add peas & butter, mixing well with other ingredients. Boil for 15 minutes more or until mixture thickens. Serve with rice. Serves 4-6.
MRS AIDA FIGUERRA
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .