Chicken Fricace

• 4 chicken breasts or 16 ounces chicken brests (cubed)
• 1 1/2 cup of cooking wine
• 1 garlic or 5 cloves
• pepper ( 1 tsp)
• 1/2 can of tomatoe sauce
• 1 red pepper chopped
• 2 tablespoon capers
• 2 tablespoons olives
• 1 small onion
• 1 sazon goya envelope
• sea salt (to taste)
• 1 tsp pepper (fresh crushed pepper)
• 1-2 tablespoons olive oil
• Optional (add cayenne Pepper to taste)

1. Saute onions, pepper and garlic in olive oil, once onions are translucent, add the chicken. Note,do not burn the garlic or you must begin again. Add chicken and saute for approximately 10 - 15 minutes then add your tomatoe sauce and cooking wine. (Cooking wine may be substituted with any red wine, i.e merlot. Once chicken becomes white (approximately 15 minutes, add capers and olives and remaining ingredients. Cover and simmer until sauce and chicken is cooked. Add salt to taste.
2. Recipe may be served with brown/white rice, salad and/or green fried plaintains.
3. Green Fried Plaintains:
4. Buy 1 green plaintain and grate. Heat cooking oil, once the oil is hot (test by throwing a piece in the oil, once the plantain immediately rises to a boil, the oil is ready. Pinch a tablespoonfull of grated plantains and place in hot oil. Once golden brown, transport into a plate lined with a paper towell and salt lightly. Continue to fry until completed. Serve immediately with meal.

chicken breasts, cooking wine, garlic, pepper, tomatoe sauce, red pepper, capers, olives, onion, sazon, salt, pepper, olive oil, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/chicken-fricace-1212907 (may not work)