| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Archived, Cuba, Poultry, Soups/stews |
6 |
Servings |
INGREDIENTS
| 3 |
|
Cloves garlic, minced |
| 2 |
t |
Salt |
| 1 |
t |
Pepper |
| 2 |
t |
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 |
INSTRUCTIONS
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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