| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Cuba, Poultry, Soups/stews, Archived |
6 |
Servings |
INGREDIENTS
| 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 |
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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