"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Fricassee Recipe

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This recipe for Chicken Fricassee, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Wednesday, July 16, 2008


2 T olive oil
2 oz. ham, finely diced
1 med onion, diced
1 green pepper, diced
4 cloves garlic, minced
1 tsp dried oregano
2 sprigs of fresh cilantro, chopped
1 - 3 lb chicken, cut into pieces
1/2 c tomato sauce
1 bay leaf
12 Spanish stuffed olives
1 tsp capers
1 T vinegar
3 tsp Adobo seasoning with pepper
2 med potatoes, peeled and cut in 1/2 inch cubes
1 can sweet peas, drained, liquid reserved
2 T butter

Heat oil in pot on medium. Add ham and brown. Add onion, pepper, garlic, oregano, and cilantro. Reduce heat to med low and cook for 10 minutes, stirring occasionally.

Add the chicken and cook on med for 5 minutes, stirring occasionally. Stir in tomato sauce, bay leaf, olives, capers, vinegar, adobo seasoning, and potatoes.

Combine the reserved liquid from the peas with wter to equal 2 1/2 cups and add to pan. Mix well. Bring to a boil, cover, reduce heat o low, and cook for 45 minutes or until chicken is tender.

Stir in the peas and butter. Cook uncovered for 5 minutes or until sauce reaches desired consistency.




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