Recipe and photo contributed to Hispanic Kitchen by Sonia Martinez
During one of my trips to the US mainland (I live in Hawaii), my sister and I decided to make a Fricasé de Pollo based 'sort of' on the following recipe, but we made such a huge amount that we made some allowances and added more liquid (chicken stock, beer and 1 whole bottle of Chilean white wine) and used only chicken legs and thighs. Instead of the green bell peppers, we used red, yellow and orange bell peppers. We did add raisins as my mom used to do.
In a large skillet, cook the onion, bell peppers and garlic in olive oil until tender. Add the oregano, black pepper, cumin, tomato paste, dry sherry, chicken broth and water.
Add the chicken parts and brown a bit. Add liquids and let simmer 45 minutes. Add the potatoes and olives and continue cooking for 20 minutes or until potatoes are soft.
We used much more sherry and wine than the recipe called for and let it simmer to reduce. I recommend using real sherry wine and not the so-called cooking sherry, which is loaded with salt. If you need to add salt, do so to your taste after you have finished adding all the ingredients. Remember the olives will also be salty.My mother used to add raisins to her fricasé at the same time she added the olives. The contrast of the sweet, plump raisins and the tart taste of the olives is very good.