Fricase de Pollo.

Son found this recipe on line and wanted me to try it.  I also made some asparagus with cheese.

Son's SO said her dad made a recipe similar to this with left overs and they had it with flour tortillas. Son thinks it would be good with rice. He also thinks the original recipe is made with whole chicken pieces on the bone with skin.  He's probably right but I thought it would be easier to eat with the meat removed from the bone and skin.



Note I used the chicken bones, skin and back to make a broth which I used in this recipe instead of the water from the can of peas in the recipe. I used frozen peas instead of the canned.

Fricase de Pollo 4 servings.

1 tsp olive oil

2 oz ham, finely diced

1 green pepper, diced

 4 cloves, minced

1 tsp. dried oregano

2 sprigs fresh cilantro

3-lb chicken cut up into pieces

1/2 C. tomato sauce

1 bay leaf

12 stuffed olives

1 tsp. capers

1 Tbs. vinegar

3 tsp. Adobo with pepper 

2 med. potatoes, diced in 1/2-inch cubes

15 oz can sweet peas, drained, liquid reserved

Heat oil and brown ham. Add onion, pepper, garlic, oregano and cilantro. Simmer med heat, stirring occasionally for 10 minutes and addsauce, leaf, olives, dapeers, vinegar, adobo & potatoes.  Combine liquid from peasswith water to equal 2 1/2 C. & add, boil, covered on low heat for 45 minutes, stir occasionally. Stir in the peas, cook uncovered 5 minutes or until sauce is reduced and thickened.

Asparagus was steamed for about 5 minutes. Cheese sauce was just velveeta and parma cheese melted in milk.