Fricase De Pollo ( Chicken Fricassee )

• 4 lbs broiler-fryer chickens, cut in pieces
• 6 garlic cloves, cut up
• 1/2 cup orange juice (or mix half-half lime and orange)
• 1 large onion (sliced)
• 1 large bell pepper (sliced)
• 12 ounces tomato sauce
• salt & freshly ground black pepper
• 1/4 cup vegetable oil
• 1/4 cup pimento-stuffed green olives
• 1 teaspoon capers
• 1 cup dry sherry (be sure to use only sherry that you would drink as so-called cooking sherries are loaded with salt)
• 1 lb potato, peeled and quartered
• This you can leave out if desired
• 1/2 cup raisins (optional)

1. Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
2. Heat oil and brown chicken.
3. Add onion, pepper and citrus from the marinade.
4. Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
5. Add water to cover the chicken.
6. Add the potato pieces in the last 20 minutes of cooking.
7. Wonderful over fluffy or steamed white rice.

chickens, garlic, orange juice, onion, bell pepper, tomato sauce, salt, vegetable oil, green olives, capers, sherry, potato, raisins

Taken from www.food.com/recipe/fricase-de-pollo-chicken-fricassee-194036 (may not work)