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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