Guisado De Pollo Cuban Chicken Stew

Ingredients

3 cloves garlic, minced 2 tsp salt 1 tsp pepper 2 tsp spanish paprika 3 lb chickens, disjointed 1/4 cup olive oil 3 onions, chopped 1 bay leaf 1/2 cup white wine 3 potatoes, peeled and cubed 1 no 1 can french-style green peas 1/2 cup sliced green olives 1/2 cup sliced pimentos	Advertisements

Preparation
 
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

 

 
Servings: 6

 

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