2 tablespoons achiote lard* 4 ounces cured ham, finely chopped 2 tablespoons salt pork, finely chopped 1/2 green pepper, seeded, cut into quarters 2 ripe tomatoes, seeded 2 sweet chili peppers, seeded 12 green olives, pitted 1 teaspoon capers 1/4 cup seeded raisins 1 tablespoon vinegar 1/4 cup tomato sauce 1 teaspoon oregano, mashed 1 tablespoon salt 1 cleaned broiler-fryer chicken, cut into serving pieces 1 can (16 ounce size) petit pois (peas) OR 1 1/2 package (10 1/2 ounce size) frozen peas
* Made by putting 6 or 7 annatto seeds in pork fat or corn oil, heating over medium heat until fat turns deep orange. Discard seeds by draining fat through sieve.
Heat achiote lard in a deep kettle; add ham and salt pork. Cook over high heat 5 minutes, stirring often. Add remaining ingredients except chicken and peas. Stir and mix well. Add chicken, heat to boiling; reduce heat to moderate, cover and cook 40 minutes, or until chicken is tender. Uncover, add petit pois (drained) or frozen peas. Cook until peas are heated through or tender. Serve with hot cooked white rice.
This is pretty close to the real Chicken Fricasse recipe. But what will give the distinct fricasse flavor is the bay leaves and the wine. Also, add 3 garlic cloves (what is a tropical dish without garlic?!) Add 3 bay leaves and 1/4 cup of red wine. You will have a supperb sauce that will combine perfectly with the white rice.... Enjoy!