Description
A delicious hearty chicken dish, bursting with intense tropical flavors. This dish is also cooked with no salt.
Scale
Ingredients
- 2 cups water
- 4 chicken breasts, skinless and boneless
- 4 ounces lean ham, diced
- 3 medium potatoes, cut into quarters
- 3 tablespoons extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, minced
- 2 tablespoons tomato sauce
- 1 medium green bell pepper, cut into strips
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium onion, thinly sliced
- 4 ajíes dulces, halved and seeded
- 3 sprigs fresh cilantro, chopped
- 2 culantro leaves, chopped
- 2 bay leaves
- 14 pimento-stuffed green olives
- 2 teaspoons capers
- 1 can (8.5 ounces) green peas
Instructions
- Boil 2 cups of water in a large saucepan.
- Place chicken breasts and ham in saucepan and cook for 20 minutes
- Add the remaining ingredients.
- Stir all ingredients and cover saucepan with lid.
- Reduce heat and simmer for 20 to 40 minutes or until potatoes are fork tender.
Notes
For a thicker sauce, remove lid and continue cooking over medium heat until sauce thickens to your liking.
- Category: Dinner
- Cuisine: Puerto Rican
Keywords: Chicken Fricassée