Recipes » Chicken »Chicken Stew Vera Cruz with Sherry

Ingredients

• 2 lbs. tomatoes, roasted, or 2 28 Oz. cans, drained
• 1 onion, quartered, roasted
• 4 garlic cloves, toasted
• 1 tbsp. Olive oil
• 2 ½ cups chicken stock
• Salt
• 10 medium green olives, chopped
• 1 tbsp. Drained capers, chopped
• ¼ cup raisins
• 1 sprig rosemary
• Pinch dried marjoram
• 1 tsp. Oregano
• 3 bay leaves
• 1 cinnamon stick
• 1 3 lb. Chicken, skinned and cut up
• ¼ cup sherry
• 2 tbsp. Almonds, chopped

Preparation

• Blend roasted or canned tomatoes and onions with juices. Add garlic to blender.

• Heat oil in a casserole, add some of the puree. If it sizzles, add the rest. Cook, stirring 2 minutes to sear.

• Add ½ cup stock and ½ tsp. Salt. Turn to low heat, simmer for 20 minutes.

• Add remaining ingredients EXCEPT the sherry and bring to a simmer. Cover partially; simmer low heat for 40 to 50 minutes, till chicken is tender.

• Stir in the sherry.

• Serve with rice.