Recipe(tried): Chicken Fricasse

I yesterday bought fresh chicken thighs from an organic market. I dont even remember any more the exquisite taste of home fed chicken. For today I am planning on cooking a Fricass , Caribbean style. Buen Provecho!

Chicken Fricasse
(this is a quick version, using already boiled or steamed chicken).

2 oz Cooked ham (Jam n de Cocinar)
2 tbsp Annato seeds or paprika
1 large Onion
1/2 Bell pepper
1 Tomato
8 Olives stuffed with pimento
1 tsp Capers
1 tbsp Vinegar
2 Bay leaves
1/4 cup Raisins
1 cup Tomato sauce (I use only 1/4 cup of tomato sauce)
1 tbsp Oregano (crushed between your hands)
3 1/4 tsp Salt
2 1/2 cups boiled or steamed chicken
1 lb Medium potatoes
1 can Sweet peas
1/2 oz Butter
Cooked rice

Dice & cut ham. Dice (chop) in very small pieces the 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 ham. Cook for a few minutes, stirring occasionally. Dispose of the annato seeds & use only the oil. 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 (I always serve it over rice & with tostones or Mofongo). Serves 4-6.