Pollo en Fricasé -Guisado
- 3 lbs chicken
- 1 tsp dried oregano
- 1 tbsp achiote tinted oil See Basic recipes
- 1 oz salted pork Our tocino
- 2 oz lean cured ham Jamón
- 1 medium onion (peeled and chopped)
- 1 medium bell pepper (Seeded and chopped)
- 2 sweet peppers ajíes dulces-seeded and chopped
- 2 cloves garlic peeled and chopped
- 4-5 leaves culantro cilantro-chopped
- 10 - 12 pimiento stuffed olives
- 1 tsp capers alcaparras
- 1 Tbsp white vinegar
- 2 leaves bay Hojas de Laurel
- 1/2 cup tomato sauce
- 2 tsp salt
- 1 lb potatoes (cut into 1-inch cubes)
- 2 1/2 cups hot water
- 1 16 oz. can green peas
- 1/2 cup of wine And a lil for the chef
- In a heavy olla (Pan), heat the achiote oil on medium-high heat. Brown the diced salt pork and ham.
- Reduce heat to low and add the dried oregano, onion, pimiento pepper, sweet peppers, garlic cloves and the culantro leaves.
- Sauté all the ingredients, for about 10 minutes or so, to bring all the flavors together.
- Increase heat to medium, add all the chicken and cook for about 3-4 minutes. (Rican takes a swig of wine)
- Add all the remaining ingredients and bring it to a boil. This is where you taste it to see if you added enough salt to your taste.
- When it starts to boil, reduce heat to medium, cover it and cook it for about 45-50 minutes.
- Add the peas or your other favorite veggies like canned carrots etc, and boil uncovered until the yummy sauce thickens to your taste. (Rican takes another swig of wine)
- Serve with white rice and avocado slices. Yummmmmmmmm-y
Save lots of time by chopping, dicing and cubing everything ahead of time. Be sure if you use potatoes, to place them in cool water, so they won’t lose their color. If you want to use frozen veggies, be sure to have them ready and cook them according to the packaging instructions. You can substitute the water you boiled the frozen veggies instead of plain water.