| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | oz | Bacon |
| 2 | oz | Cooked ham |
| 2 | tb | Annato seeds or paprika |
| 1 | lg | Onion |
| 1/2 | Bell pepper | |
| 1 | Tomato | |
| 8 | Olives | |
| 1 | ts | Capers |
| 1 | tb | Vinegar |
| 2 | Bay leaves | |
| 1/4 | c | Raisins |
| 1 | c | Tomato sauce |
| 1 | tb | Oregano |
| 3 1/4 | ts | Salt |
| 2 1/2 | c | Cooked chicken |
| 1 | lb | Medium potatoes |
| 1 | cn | Sweet june peas |
| 1/2 | oz | Butter |
| Cooked rice |
INSTRUCTIONS
Dice & cut bacon & ham. Dice in very small pieces 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 bacon & ham. Cook for a few minutes, stirring occasionally. 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. Serves 4-6. MRS AIDA FIGUERRA From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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