CUBAN CHICKEN STEW (Guisado De Pollo)

Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 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 white wine
• 3  potatoes, peeled and cubed
• 1  can French style green bean
• 1⁄2 cup  sliced green olives
• 1⁄2 cup  sliced pimiento

Directions

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.