Pollo En Fricase(Chicken Fricassee)

• 1 (3 lb.) stewing chicken, cut into serving pieces
• 2 garlic cloves, peeled
• 4 whole black peppercorns
• 1 tsp. dried oregano
• salt to taste
• 2 Tbsp. vinegar
• 1/2 c. vegetable oil
• 1 Tbsp. sofrito
• 1/2 c. tomato sauce (4 oz.)
• 1 Tbsp. achiote
• 1 Tbsp. sage
• 1 medium green bell pepper, cored, seeded and cut into 1/2-inch strips
• 5 to 6 pimento stuffed Spanish olives
• 2 medium Idaho potatoes, peeled and cut into approximately 1-inch cubes

1. Rinse chicken pieces under cold running water and pat dry with paper towels.
2. Put garlic, peppercorns, oregano, salt and onion powder in a mortar.
3. Pound until crushed.
4. Rub seasoning thoroughly into chicken pieces.
5. Place chicken in a bowl.
6. Mix olive oil and vinegar and pour over chicken.
7. Cover and let stand 15 minutes.
8. Heat vegetable oil in a large pot, casserole or Dutch oven.
9. Add chicken pieces and cook over medium heat, turning occasionally, until lightly brown.
10. Add sofrito, tomato sauce, achiote and sage.
11. Saute for 2 to 3 minutes.
12. Add green pepper, stuffed olives and water to cover chicken pieces (about 1 cup). Cover and simmer over low heat for 45 minutes.
13. During the last 20 minutes, add potato chunks.
14. Chicken is done when it's tender and sauce has thickened a bit.
15. Serve over rice or with bianda.

stewing chicken, garlic, black peppercorns, oregano, salt, vinegar, vegetable oil, sofrito, tomato sauce, achiote, sage, green bell pepper, spanish olives, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938687 (may not work)