Chicken Fricassée

Name: Chicken Fricassée (Pollo en Fricasé)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1 can (1 pound) green peas (Petit-Pois); 1 ounce (2 tablespoons) butter; 12 olives, stuffed with pimientos; 6 fresh culantro leaves, chopped; 1 teaspoon capers; 12 olives, stuffed with pimientos; 1 onion, peeled, chopped; 2 cloves garlic, peeled, chopped; 2 sweet chili peppers, seeded, chopped; 1 green pepper, seeded, chopped; ½ cup tomato sauce; 8 dry prunes, pitted; 1 can (1 pound) green peas (Petit-Pois); 3½ teaspoons salt; 2 bay leaves; 1 tablespoon vinegar; 1 pound potatoes, peeled and cubed; ¼ cup seeded raisins; 2 ounces lean cured ham, washed and diced; 1 teaspoon whole dried orégano; 1 tablespoon lard or vegetable oil; 1 ounce salt pork, washed and diced; 2½ pounds chicken pieces, washed and dried; 1 tablespoon lard or vegetable oil

Pollo en Fricasé

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2½ pounds chicken pieces, washed and dried

Americas
Puerto Rico
Gluten-free
Caribbean

Method

In a caldero or heavy kettle, heat fat and brown rapidly the salt pork and cured ham, stirring occasionally. Reduce heat to low, add rest of ingredients included in B and saute for 10 minutes, stirring occasionally.
Add chicken pieces, mix and cook for 2 or 3 minutes over moderate heat. Add ingredie