Stewed Chicken (pollo Estofado)

Now, could God in cutting-edge missionary situations grant miracles and signs and wonders to accredit the gospel as He did in apostolic times? Yes. But that’s not the same thing as having these gifts as a regular feature in the ongoing life of the church. If the signs and wonders of the apostles have returned, we should see the blind receiving their sight, the lame walking, and the dead being raised. God heals today (sometimes dramatically), but the healing of colds, the flu, TMJ, stomach, and back problems, and so forth aren’t in the same category as the healings found in the Scriptures. If people truly have the gift of healing and miracles today, they need to demonstrate such by performing the kinds of healings and miracles found in the Bible.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican		4	Servings

INGREDIENTS

1		Chicken, 3 1/2 to 4 pound
		Salt
		Pepper
3		Green bell peppers
1		Onion, peeled
2		Tomatoes
2	T	heaping shortening
1	c	Red wine
3	T	Sugar
1/2	c	Seeded raisins
1/4	c	Whole olives
1/4	t	Ground cloves
2	T	Flour
2	c	Water, plus a little extra

INSTRUCTIONS

Published in the Los Angeles Times on July 29, 1998, in an article by
Juana Vazquez-Gomez on Mexican food.  Season chicken with salt and
pepper to taste inside and out. Hold bell  peppers over flame of gas
burner or broil in oven until skins blister.  Remove skins and seeds,
chop bell peppers, onion and tomatoes. Melt  shortening over medium
high heat in 4 quart pot. When hot, put  chicken in pot and turn to
brown on all sides, 5 to 6 minutes. Add  chopped onion, tomatoes and
bell peppers and cook, stirring, 4  minutes. Add wine, sugar, raisins,
olives, cloves and salt and pepper  to taste and stir to mix well. Add
2 cups water and stir. Cover and  cook over low heat until juices run
clear when chicken is pricked  with fork, about 45 minutes. Check
liquid during cooking and add more  water if needed. Remove chicken to
hot platter. Combine 2 tablespoons  flour with 3 tablespoons water and
stir into pan juices. Bring to  boil and cook, stirring, until
thickened, 1 to 3 minutes. Pour over  chicken and serve.  701 Calories;
420 mg salt; l52 mg cholesterol; 39 grams fat; 39 grams  crbohydrates;
40 grams protein; 1.32 grams fiber.  Posted to JEWISH-FOOD digest by
Harriet Neal <queenbe@earthlink.net>  on Aug 09, 1998, converted by
MM_Buster v2.0l.

A Message from our Provider:

“Been falsely accused of the most awful things? Then you know how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 219 Calories From Fat: 23 Total Fat: 2.6g Cholesterol: 0mg Sodium: 917mg Potassium: 766.7mg Carbohydrates: 42.3g Fiber: 4.5g Sugar: 28.4g Protein: 7.4g