Recipe(tried): Another Recipe for Naomi! Fricas de Pollo al Ron y Vino (Chicken Fricassee in Rum and Wine)

I was not sure what you had in mind. The following recipe is one of our best examples of local Chicken & Potatoes dishes. Feel free to substitute.

Fricas de Pollo al Ron y Vino (Chicken Fricassee in Rum and Wine)
Serves 4

3 or 4 medium-sized potatoes, cut in one-inch chunks. Some people peel the potatoes; others keep the skin for its vitamin contents.
2 medium-sized carrots, in one-inch slices
Olive oil (preferably) or your favorite cooking oil
2 ounces of Puerto Rican rum (Optional: You may substitute for gin, vodka, scotch or bourbon . . . or omit altogether)
1/2 cup Cooking wine (or substitute for any pink or red drinking wine) Add a spoonful of vinegar if you opt not to use any wine.
1/2 cup Grape juice (which you may substitute for or blend with the wine used, if any)
1/3 cup raisins or white Sultanas
1/2 cup chopped stuffed Olives
2 chopped Onions
4 or more peeled and crushed garlic cloves
1 chopped red pepper (pimento)
1 chopped green pepper
2 tb tomato paste or 1/2 can processed tomatoes
Salt and pepper to taste (or two envelopes of Saz n con Culantro y Achiote)
1/4 cup chopped cilantrillo

Use entire chicken pieces or remove the skin. In a deep skillet or Wok, heat a small amount (about two tablespoonfuls, or barely enough to lightly coat the bottom of the fry-pan) of olive oil at medium high heat, until very hot. Carefully add the chicken pieces. Saut quickly on each of the chicken piece surfaces, no more than a few seconds for each surface. The idea is to seal the meat, not to cook it. If you are using rum or any substitute, carefully pour it on the chicken pieces and set fire to the liquor. A match applied to any of the liquor will normally do the trick. Be quite careful not to get yourself burned, especially if you've been-tasting the wine and liquor beforehand (j , j ). Keep a lid nearby in case you need to cover the fry-pan if the fire gets out of hand. Let the liquor fire extinguish itself. Remove the chicken pieces and set aside.

In the same deep fry-pan, saut the onions, peppers, chopped cilantrillo and garlic. Add slightly more olive oil, if necessary. When the onions are turning golden, add the olives and the tomato sauce or paste. Stir. Add the chicken pieces, sprinkle the salt and pepper and add the grape juice and/or the wine. (Some people actually substitute water for the grape juice AND the wine.) Let the liquid come to a boil and lower the heat to medium. Cover and cook for ten to fifteen minutes, depending on the number of chicken pieces in the pot.

Add the potatoes and carrots, and the raisins. If you are using canned carrots, wait to add them two minutes before serving. Allow to cook until the potatoes and carrots are as soft as you normally enjoy them. If the sauce is too watery, use about one-third cup of the liquid and stir in a tablespoonful of cornstarch. Blend thoroughly and then add it to the pot. Stir. Let cook another minute. To fully enjoy the flavor, serve on white rice or fresh pasta with green plaintain tostones or Mofongo.