Bolivian Chicken stew - Picana de Pollo

Servings: 8

Ingredients:

1 chicken, cut into eight pieces

2 cups white wine

1/2 cup green peas, peeled

1 bay leaf

1 cup white onion, thinly sliced

1 cup tomato, peeled and minced

3 carrots, cut into strips of four

1 fresh chili pepper, cut into eight pieces

1 small thyme branch, minced

1 small celery stick

1/4 cup parsley, finely minced

3 whole-grain black pepper

11/2 teaspoon salt

2 cups water or broth

8 whole potatoes, peeled

16 round slices corn on the cob

1/2 cup raisins (optional)

Cooking Instructions:

Put all ingredients in a large casserole, except potatoes. Mix very well. Add potatoes so that they are on top of all other ingredients. Cook over low heat for two to three hours. In a deep serving plate, serve a piece of chicken, potato and corn round slices with enough broth.

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