Guisado de pollo (cuban chicken stew)

Yield: 6 servings

Measure Ingredient
3 \N Cloves garlic, minced
2 teaspoons Salt
1 teaspoon Pepper
2 teaspoons Spanish paprika
3 pounds Chickens, disjointed
¼ cup Olive oil
3 \N Onions, chopped
1 \N Bay leaf
½ cup White wine
3 \N Potatoes, peeled and cubed
1 \N No 1 can French-style green peas
½ cup Sliced green olives
½ cup Sliced pimentos

Mix the garlic, salt, pepper and paprika to a paste. Rub into the chickens thoroughly, inside and out. If possible, season the chickens the day before they are to be used. Heat the olive oil in a saucepan or casserole. Add the onions and saute for 15 minutes, stirring frequently. Remove the onions and set aside. Add the chickens and brown well on all sides. Return the onions to the saucepan. Add the bay leaf and white wine. Cover and cook over low heat for 1 hour. Add small additional amounts of water if needed. Add the potatoes and stir gently. Cover and cook over low heat for 20 minutes.

Correct seasoning. Add the peas, olives, and pimentos and cook over low heat for 10 minutes.

Note: The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

From The Cookie Lady's Files

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