Chicken fricasse #2

Yield: 4 Servings

Measure Ingredient
1 ounce Bacon
2 ounces Cooked ham
2 tablespoons Annato seeds or paprika
1 large Onion
½ \N Bell pepper
1 \N Tomato
8 \N Olives
1 teaspoon Capers
1 tablespoon Vinegar
2 \N 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
\N \N Cooked rice

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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