Title: Chicken Fricasse #2
Categories: Poultry
Yield: 4 Servings

1 oz Bacon
2 oz Cooked ham
2 tb Annato seeds or paprika
1 lg Onion
1/2 Bell pepper
1 Tomato
8 Olives
1 ts Capers
1 tb Vinegar
2 Bay leaves
1/4 c Raisins
1 c Tomato sauce
1 tb Oregano
3 1/4 ts Salt
2 1/2 c Cooked chicken
1 lb Medium potatoes
1 cn Sweet june peas
1/2 oz Butter
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 , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.