Pollo En Fricase(Chicken Fricassee) - cooking recipe

Ingredients

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

Preparation

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