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On behalf of Expert Village my name is Elizabeth Muller and today we're making Chicken Fricassee
Spanish Style. I'm now going to take my potatoes which I've diced like this, thin and just
kind of like in different shapes but kind of thin like this. I'm going to place it in
here so it can cook with my chicken. Going to cook that down with it, place it in here,
stir it in there, mix it up real, real well. I'm going to take my chicken and actually
lift it and put the potatoes underneath because I want to potatoes to cook so they don't stay
hard and tough. But, I don't want it to get kind of soft and mushy, so I don't need to
cook this for a long, long time. That's why I'm glad that I chose chicken ***. And
sometimes the potato cooks and it gets too soft and I don't want that for this dish so
I'm going to leave it like that for a little bit before I place the olives and before I
place my peas.