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"This festive dish from El Salvador is without a doubt the most clever and delicious way to stew a chicken. It's got a lot of the same ingredients as the traditional arrow con pollo, except in this case the rice is cooked separately from the chicken." - Submitted by Dotty B.

Chicken in Wine Sauce

 

1 chicken, cut up

2 tablespoons olive oil

1 medium onion, chopped

3/4 cup dry red wine

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon salt

2 large cloves garlic, minced

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1 large green or red bell pepper, chopped

12 pitted prunes, halved

12 pimento-stuffed olives

1/4 cup tomato paste

2 tablespoons capers

Steamed rice

1. Rinse the chicken pieces and pat them dry. In a large skillet over medium-high heat, brown the chicken on all sides for about 15 minutes. Remove the chicken and add the onion to the drippings. Fry till tender and golden. Drain off excess fat. Return chicken to the pan along with the liquids and all of the spices. Simmer for 25 minutes.
2. Stir in the green pepper, the prunes, olives, tomato paste and capers. Cook and simmer 20 more minutes or until chicken is fork tender. Skim off fat. Transfer chicken and all sauce to a serving platter. Pass the steamed rice around with it.

Serves 4.