My husband is Puerto Rican and his FAVORITE dish to make from his homeland (as he calls it) is Chicken Fricassee. He makes it from his favorite Puerto Rican cookbook “Puerto Rican Cookery” by Carmen Aboy Valldejuli. He told me this is the only book that I am to use if I want to make any Puerto Rican Recipes.
2 1/2 pounds chicken pieces, washed and dried -Normando uses chicken thighs (Dark meat is the BEST)
1 tablespoon lard or vegetable oil
2 oz lean cured ham – diced
1 teaspoon whole dried oregano
C – 12 olives with pimientos
1 teaspoon capers
1 tablespoon vinegar
2 bay leaves – Normando uses 4
1/2 cup tomato sauce
3 1/2 teaspoons salt
1 pound potatoes, peeled and cubed – Normando uses 2 pounds
In a caldero or heavy kettle, heat fat and brown rapidly the salt pork,
Taste and adjust seasonings.