Recipe: Chicken Fricassee

Chicken Fricassee
by Ramona V. Abella

1 medium chicken cut into medium pieces,
or 4 medium chicken breasts
1 large onion cut into eighths
1 medium green pepper cut into slices
4 garlic cloves, peeled and crushed
Garlic powder
3 Tbs. capers
1/3 c. raisins (optional)
4 bay leaves
1 tsp. dry oregano
1/3 tsp. cumin powder
1/4 c. white vinegar
1 small can tomato sauce
3 Tbs. tomato paste
1/2 c. cooking wine or juice of 3 limes
2 c. water
4 large potatoes cut into medium pieces
1/3 to 1/2 c. cooking olives
1 tsp salt or to your taste

Season the chicken pieces generously with the salt and garlic powder on all sides. If possible, do this in advance, at least one hour prior to cooking it, to allow the chicken to become more thoroughly flavorful.
Place all the ingredients in a large cooking pot, mix them well, and cover the pot.
Cook over medium heat for approximately 30 minutes or until chicken is tender.
Servings: 6 - 8

Option:
Use a pressure cooker, which is an excellent way of sealing flavor and nutrition into any dish. You should follow all the above instructions, then cook for 15 minutes only. Start counting the 15 minutes after the cooker valve has built up enough pressure to start whistling and rocking at a moderate rate. Keep in mind that a pressure cooker needs to be two-thirds filled in order for pressure to build up sufficiently and in a reasonable amount of time.

Tips:
You may want to remove the skin and bones from the chicken prior to serving it. It is easier to eat it that way and it makes a more appetizing presentation as well.
You may prefer to let the fricassee chill in the refrigerator and skim the fat from the top. Just heat again prior to serving it to your family or guests.