Chicken Fricassee with White Rice - Family Meal

This new Goya recipe will place you in the “best kitchen light” by combining small chicken pieces with a variety of vegetables, fulfilling both your senses and your budget. It’s a nutritious and sophisticated alternative way of cooking chicken, seasoned with healthy delights like cilantro, stuffed olives and other fresh vegetables.

2 tbsp. GOYA® Extra Virgin Olive Oil

2 ounces ham, finely diced

1 medium 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 can of GOYA® Low Sodium Tomato Sauce

1 bay leaf

12 GOYA® Spanish Olives Stuffed with Minced Pimientos

1 tsp. Capers

1 tbsp. White Vinegar

3 tsp. GOYA® Adobo Light with Pepper

2 medium potatoes, peeled and cut in 1/2-inch cubes

1 can (15.5 oz.) GOYA® Tender Sweet Peas, drained, liquid reserved

2 cups of Canilla Rice Extra Long Grain

1.	Heat oil in a large pot on medium. Add the ham and brown. Add the onion, pepper, garlic, oregano and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
2.	Add the Chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo and potatoes. Combine the liquid from the peas with water to equal 2 ½ cups, add and mix well. Bring to a boil, cover, reduce heat to low and cook for 30 minutes until chicken is tender. Stir occasionally.
3.	Stir in the peas and cook uncovered for 5 minutes or until sauce reaches desired consistency.
4.	Serve over cooked white rice.