Pollo en Fricasé - Guisado

  • 3lbs. boneless chicken thighs 
  • 1tsp. dried oregano 
  • 1tbsp. oil
  • 1 teaspoon annatto seeds
  • 4 oz. lean cured ham, diced
  • 1 medium onion, (peeled and chopped)
  • 1 medium bell pepper, (Seeded and chopped) 
  • 2 sweet peppers, any color
  • 2 garlic cloves (peeled and chopped) 
  • 1 tsp. Dried cilantro
  • 1 small jar pimiento stuffed olives 
  • 1 tsp. capers 
  • 1 tbsp. white vinegar 
  • 2 bay leaves 
  • 1/2 cup tomato sauce 
  • 2 tsp. salt
  • 1 lb. yucca or potato, diced
  • 2 1/2 cups hot water
  • 1 cup frozen green peas, or 1 can (16 oz.) 
  • 1/2 cup of white wine 


  1. In a 5 quart heavy bottomed Dutch oven, heat the annato seeds in oil on medium-high heat for 3-5 minutes.
  2. Discard seeds.
  3. Add the ham to the oil and brown slightly.
  4. Reduce heat to low and add the dried oregano, onion, sweet peppers, garlic and the cilantro.
  5. Sauté all the ingredients until blended.
  6. Increase heat to medium, add chicken pieces and cook for about 3-4 minutes.
  7. Add all the remaining ingredients and bring it to a boil.
  8. Reduce heat to medium, cover it and simmer for 20-25 minutes or until chicken pieces are done.
  9. Remove cover, add peas and cook uncovered until sauce reduces to desired consistency.  
  10. Serve with rice.

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