| 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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