Cuban Chicken Fricassee

• 2 1/2 to 3 lb. boned and skinless chicken pieces
• 6 Tbsp. olive oil
• 2 medium size onions, chopped
• 1 bell pepper (red or green), chopped
• 4 cloves garlic, crushed
• 1 small can tomato sauce
• 1 1/2 c. white wine
• 4 carrots, cut into thick slices
• 2 red potatoes, cut in 4 pieces
• 1 c. raisins
• 1 can pitted black olives
• 2 c. thawed peas
• 1/2 tsp. salt and pepper
• 1 1/2 tsp. ground cumin
• 1 tsp. oregano
• 1/8 tsp. cayenne pepper (optional)

1. In a large pot or Dutch oven, brown the chicken in the olive oil.
2. When all the chicken parts are well browned, add the chopped onions, bell pepper and garlic and cook until the onions and peppers are tender.
3. Then add the oregano, cumin, wine, tomato sauce, salt and pepper and stir.
4. Add the carrots, potatoes, olives and raisins and when it starts to boil, cover the pot, turn the heat down and cook it approximately 1 1/2 to 2 hours or until the chicken is tender.
5. If it needs more liquid, add water as necessary.
6. Ten minutes before serving, sprinkle the peas on top. Serve it with steamed white rice and a fresh green salad.

chicken, olive oil, onions, bell pepper, garlic, tomato sauce, white wine, carrots, red potatoes, raisins, black olives, thawed peas, salt, ground cumin, oregano, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=622219 (may not work)