Puerto Rican Chicken Fricassee (Pollo En Fricase)

• 2 1/2 lbs chicken pieces
• 1 ounce bacon
• 2 ounces cooking ham
• 1 garlic clove
• 1 small green bell pepper, seeded and chopped
• 3 small red bell peppers, seeded and chopped
• 6 sprigs fresh cilantro
• 1 onion, diced
• 1 teaspoon oregano
• 12 pimento-stuffed green olives
• 2 bay leaves
• 3 1/2 teaspoons salt
• 1 teaspoon capers
• 1 tablespoon vinegar
• 1/4 cup raisins
• 8 black raisins
• 1/2 cup tomato sauce
• 2 tablespoons achiote oil
• 1 lb potato, peeled and cut into pieces
• 14 ounces peas, Petite Pois
• 2 1/2 cups water
• 2 tablespoons butter

1. Cut the bacon and ham into pieces and fry in a large cooking pot. Add the oregano, garlic, green bell pepper, red bell peppers, cilantro, onion and fry these on low for 10 minutes, stirring occasionally.
2. Wash the chicken, dry it and fry in same pot on medium until golden brown. Add the olives, bay leaves, salt, capers, vinegar, raisins, tomato sauce, achiote oil, and potatoes. Stir, then add the peas and water and heat on high until boiling. Reduce the heat to medium-low, cover and simmer for 45 minutes. Add the butter and continue cooking uncovered until the sauce looks good. Add salt to taste.

chicken, bacon, ham, garlic, green bell pepper, red bell peppers, cilantro, onion, oregano, green olives, bay leaves, salt, capers, vinegar, raisins, black raisins, tomato sauce, achiote oil, potato, peas, water, butter

Taken from www.food.com/recipe/puerto-rican-chicken-fricassee-pollo-en-fricase-336445 (may not work)