Cuban Chicken Stew - cooking recipe

Ingredients

4 1/2 lbs meaty chicken pieces, such as breasts, thighs and legs
2 tablespoons olive oil or 2 tablespoons salad oil
2 medium onions, thinly sliced
1 red bell pepper
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced (or pressed)
1 1/2 teaspoons dry oregano
1 1/2 teaspoons dry cumin
2 (15 ounce) cans tomato sauce
1/2 cup dry white wine or 1/2 cup regular-strength chicken broth
8 small thin-skinned red potatoes (about 1 and 1/2 lbs total)
1 cup raisins
1 cup pitted ripe olives
2 cups frozen peas, thawed
salt

Preparation

Rinse chicken pieces and pat dry.
Cut breast halves, if used, in half crosswise.
Heat oil in a wide frying pan over medium heat.
Add chicken, 4 or five pieces at a time (do not crowd).
and cook until well browned on all sides.
Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
When all chicken is browned, pour off and discard all but 2 T of the drippings.
Add onions and bell peppers to drippings in pan.
Cook, stirring often, until onions are soft but not browned.
Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
Cook, stirring often until sauce comes to a boil.
Boil gently, uncovered for 5 minutes.
Peel potatoes, if desired, and cut into quarters.
Add to chicken with raisins and olives.
Pour sauce over chicken.
(At this point, you may cover and refrigerate for up to a day).
Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
Stir in peas.
Insulate to transport hot.
Offer salt to add to taste.