Stewed Chicken(Pollo Estofado) 1911*

1. Seasoni 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.
2. Remove skins and seeds.
3. Chopi bell peppers, onion and tomatoes.
4. Melt lard 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.
5. Add chopped onion, tomatoes and bell peppers and cook, stirring, 4 minutes.
6. Add wine, sugar, raisins, olives, cloves and salt and pepper to taste and stir to mix well.
7. Add 2 cups water and stir.
8. Cover and cook over low heat until juices run clear when chicken is pricked with fork, about 45 minutes.
9. Check liquid during cooking and add more hot water if needed.
10. Remove chicken to hot platter.
11. Combine 2 tablespoons flour with 3 tablespoons water and stir into pan juices.
12. Bring to boil and cook, stirring, until thickened, 2 to 3 minutes.
13. Pour over chicken and serve.
14. [4 servings.
15. Each serving: 701 calories; 420 mg sodium; 152 mg cholesterol; 39 grams fat; 39 grams carbohydrates; 40 grams protein; 1. 32 grams fiber.
16. ] Notes: This cousin of a French etouffee cooks in a flavorful sauce.
17. Taken from LA Times Cookbook #4, June 25, 1911.