Cuban Chicken Stew (guisado De Pollo)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons spanish paprika
• 3 lbs chicken, disjointed
• 1/4 cup olive oil
• 3 onions, chopped
• 1 bay leaf
• 1/2 cup wine
• 3 potatoes, peeled and cubed
• 1 can french style green bean
• 1/2 cup sliced green olives
• 1/2 cup sliced pimiento

Recipe

• 1 mix the garlic, salt, pepper and paprika to a paste.
• 2 rub into the chickens thoroughly, inside and out.
• 3 if possible, season the chickens the day before they are to be used.
• 4 heat the olive oil in a saucepan or casserole.
• 5 add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• 6 add the chicken pieces & brown well on all sides; remove & set aside.
• 7 pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• 8 return the onions & chicken pieces to the saucepan along with the bay leaf.
• 9 cover and cook over low heat for 1 hour.
• 10 add small additional amounts of water if needed.
• 11 add the potatoes and stir gently.
• 12 cover and cook over low heat for 20 minutes
• 13 correct seasoning.
• 14 add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• 15 the flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.