Mix the garlic, salt, pepper, paprika, and cumin with a little olive oil to form a thick paste. Rub the paste onto the chicken pieces.

Place chicken in a non-metallic bowl or cake pan, cover with plastic wrap, and refrigerate overnight.

Cooking day:

Sauté the onions and green pepper in olive oil in a large frying pan until the vegetables are soft. Remove the vegetables and place in a large saucepan or stockpot.

Brown the chicken pieces in the hot oil.

Add chicken to the saucepan with wine and bay leaf. Add just enough chicken stock to cover the meat.

Bring to a boil; reduce heat to low, and cook 1 hour. Add more chicken stock if the stew becomes too thick.

Add the cubed potatoes and continue cooking until the potatoes are soft, about 20 to 30 minutes.

Taste and add salt as necessary.

Is the stew too thin? Make a paste of cornstarch and water and stir rapidly into the stew.

Fifteen minutes before serving, add the peas and sliced olives.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

Check out The Three Guys From Miami's Google+ Fan Page

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.