Chicken Fricassee

Ingredients:

Marinade:

4 lbs chicken, legs and thighs

3 garlic cloves, minced

Juice of 3 oranges

Juice of 2 limes

1/2 tsp. oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. Adobo all-purpose seasoning

2 medium sized peeled potatoes

2 carrot sticks, chopped 

1 small onion chopped

1/2 green bell pepper chopped

1/2 red bell pepper chopped

1 1/2 cup chicken stock (Low Sodium)

1/2 cup tomato sauce

1/2 cup olives

4 cups chicken stock (Low Sodium)

salt and pepper to taste 

Directions:

In a large mixing bowl add orange juice, lime juice, garlic, and the seasonings stir well. Add the chicken to this mixture and cover the plastic wrap and refrigerate for 1 hour or until ready to use. In a large skillet with vegetable oil to cover bottom of pan brown your chicken thighs first don't crowd the pan. Brown the chicken on each side for 3 minutes just to get some color not to cook all the way.

Next repeat with the legs and this is done on high heat. Now once all the chicken is done browning add the chopped peppers, onion, and garlic cook this mixture for 3 to 4 minutes add chicken stock, tomato sauce and water stir well. Now add the chicken, potatoes, olives, and carrots and pour some chicken stock in the pot just until halfway up the chicken. 

Cover the pot with foil or a pot lid. Cook for an hour in the last 15 minutes of the hour uncover and continue cooking. There should be very little sauce left in the pot and that's how you want it. Serve with rice and fresh green beans. Enjoy!