Fricasé de Pollo
Maria Leija
You and grandma made this dish together at grandma’s house in San Antonio.
ingredients
- 2 cloves garlic, crushed
- 1 tsp oregano
- Salt, freshly ground pepper
- 1 tbsp red wine vinegar
- 2 tbsp achiote oil
- 3 1/2 pound chicken, cut into serving pieces
- 4 ounces ham, coarsely chopped
- Bay leaf
- 1 onion, thinly sliced
- 1 fresh hot pepper, left whole
- 1 cup tomatoes, peeled, seeded and chopped
- 2 cups chicken stock
- 1 pound potatoes, peeled and sliced
- 1/2 cup pitted green olives, sliced
- 1 tbsp capers
- 2 pimientos, coarsely chopped
directions
- 1
Mix together the garlic, oregano, salt to taste, a generous amount of pepper, the vinegar and achiote oil, and rub into the chicken pieces. Place in a covered bowl and refrigerate for about 4 hours.
- 2
Transfer the chicken pieces and the marinade to a heavy casserole and add the ham, bay leaf, onion, hot pepper, tomatoes and chicken stock. Cover and simmer gently for half an hour
- 3
Add the potatoes and continue cooking until potatoes and chicken are both done, about 15 to 20 minutes. Remove and discard the hot pepper and bay leaf. Add the olives, capers and pimientos and cook for a few minutes to heat through.
Source: Maria Leija
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