Recipe(tried): Welcome to a friend! Chicken Fricasse Puerto Rican Style

Today Carmen and Poncho are finally moving to Union Court. Me dear friend will provide a sense of family that will make my happiness complete. The thing is that we share hobbies and preferences. Therefore I am posting early the Menu in order to help my friends.

Chicken Fricasse Puerto Rican style:
(The fricass is a perfect example of the one step batch cooking method sometimes employed and preferred in PR. Another example is the Sancocho or the Fricas de Ternera (Veal Friccasse . The PR version of the Fricass , anything goes into the pot and is cooked down to produce chunks and strands of meat hanging loosely from the bones, held together by a hearty sauce made flavorful with fresh herbs and spices...RECIPES FROM LA ISLA by Robert Rosado 1995)

2 1/2 lbs chicken parts, washed, dried and skinned.
1 tsp salt or to taste and a pinch of ground pepper
1 tsp Paprika
2 tb lime juice
1/3 cup olive oil
1 tsp Balsamic vinegar
1/2 cup dry sherry
6 garlic cloves or to taste, peeled and chopped
1/2 cup chopped onions
1/2 cup chopped green pepper
2 tomatoes chopped
1 tsp dried oregano crushed between your hands
8 leaves fresh basil coarsely chopped
8 stuffed with pimento olives
1 tb small cocktail capers drained
12 mushrooms cleaned and sliced
1 cup water or chicken stock
1 large roasted red pepper
2 tb chopped cilantrillo (chinese parsley)

Rub chicken with salt pepper and paprika. Combine the lime juice, olive oil, vinegar and dry sherry. Sprinkle the chicken with 1/2 the mixture and reserve the rest. Cover the chicken and refrigerate for two hours. When ready, place the chicken in a deep skillet and brown slightly on all sides. Add chopped garlic, onions and green pepper. saut until vegetables are caramelized. Add tomatoes, oregano, basil, olives, capers and mushrooms. Add the remainder of the marinade and the chicken stock into the skillet. Cover and finish cooking in Medium Low for 1 hour or until chicken is done. Rotate the chicken parts in the skillet to prevent sticking. When done, serve garnish with slices of roasted red pepper and chopped cilantrillo.

This should be served with perfect white rice, fried sweet ripened plaintains (maduros) and a green salad if desired. Buen Provecho!