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Guisado De Pollo (Cuban Chicken Stew)

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      Title: GUISADO DE POLLO (CUBAN CHICKEN STEW)
 Categories: Poultry
      Yield: 6 Servings
 
      3    Cloves garlic, minced
      2 ts Salt
      1 ts Pepper
      2 ts Spanish paprika
      3 lb Chickens, disjointed
    1/4 c  Olive oil
      3    Onions, chopped
      1    Bay leaf
    1/2 c  White wine
      3    Potatoes, peeled and cubed
      1    No 1 can French-style green
           -peas
    1/2 c  Sliced green olives
    1/2 c  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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