MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Guisado De Pollo (Cuban Chicken Stew)
Categories: Chicken, Caribbean, Stews, Chilies, Wine
     Yield: 6 Servings

     3 cl Garlic; minced
     2 ts Salt
     1 ts Pepper
     2 ts Spanish paprika
     3 lb Chicken; disjointed
   1/4 c  Olive oil
     3    Onions; chopped
     1    Bay leaf
   1/2 c  White wine
     3    Potatoes; peeled and cubed
    10 oz Green peas
   1/2 c  Green olives; sliced
   1/2 c  Pimentos; sliced

 Mix the garlic, salt, pepper, and paprika to a paste. Rub into the
 chicken pieces thoroughly, inside and out. If possible, season the
 chicken 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
 chicken 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 5 minutes.

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

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