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.
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, .