My Mother Connie's Chicken Fricassee
By
Christine Sanchez
@Christine_Sanchez
1
Ingredients
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1 largechicken, broiler or fryer
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2 to 3 sprig(s)bay leaves
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2 tspgarlic powder (or 2 large cloves fresh garlic, minced
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1 smallonion, chopped
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2 can(s)8 oz tomato sauce + 2 cans water
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2 Tbspbalsamic vinegarette dressing or wine vinegar
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1 dash(es)goya adobo flavored seasoning (add more to taste)
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7 mediumgreen spanish olives
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2 Tbspolive oil
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2 - 3 mediumpotatoes, quartered
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OPTIONAL:
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1 tspcapers
How to Make My Mother Connie's Chicken Fricassee
- Remove the skin from chicken and set aside in bowl. Season chicken with adobo seasoning and balsamic dressing.
- In large covered pot cook olive oil until hot, add 2 tbsp minced garlic, chopped onion until brown; add chicken and cook until outer layer is done.
- Add potatoes to the pot and stir. Pour in tomato sauce and water, enough to cover chicken, add olives and bay leaves. Cover with lid and simmer slowly about 1 1/2 hours. Serve over cooked rice.