Stewed chicken is one of my favaorite dishes to eat and cince I moved down south (from NJ/NY) area I have yet to find a restaraunt that even makes this dish. I'm a pretty good cook so I'm confident with the right recipe I can recreate the dish. I also need the side dish recipes for the peas and rice dish and beans. Thanks

Spanish Chicken Stew 1 cut-up broiler-fryer chicken 1/4 cup olive oil 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper 2 onions, each cut in 8 wedges 1 sweet red pepper, cut in large chunks 2 cups warm chicken broth 4 medium potatoes, cut in quarters 1/2 pound small whole mushrooms 1 can (15 1/2 ounces) garbanzo beans * 1 bay leaf In large Dutch oven, heat olive oil over medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Drain off oil and discard. Sprinkle chicken with salt, paprika and pepper. Add onion and red pepper. Pour warm broth over all and bring to a boil. Add potatoes, mushrooms, garbanzo beans and bay leaf. Return to a boil. Reduce heat and simmer, uncovered, until fork can be inserted in chicken with ease and vegetables are tender, about 40 minutes. Serve in individual bowls with large, hard, crusty rolls (in Spain, these rolls are dipped into stew as it is eaten). Makes 6 servings.

INGREDIENTS: 1 whole Fryer, Cut up or 8-10 pieces of chicken ¼ cup Extra Virgin Spanish Olive Oil 2 cups of white mushrooms, sliced 4-5 Large Cloves of Garlic, unpeeled 1 ½ cups dry white wine 1 large yellow onion, coarsely chopped 1 medium sweet red pepper 2 peeled carrots, cut into large pieces 1 16 oz. Can Green Peas, drained salt and pepper to taste PREPARATION: Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat. Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. Just before serving, add green peas to pan and stir well.

i guess this web page will help u....

Also known as "Pollo Estofado" this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar. Excellent with Spanish rice. The recipe comes from one my mother clipped from the Sacramento Bee in 1984. 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons oregano 1 teaspoon salt 1/2 teaspoon garlic powder Dash of pepper 3 bay leaves 1/2 cup golden raisins 1/4 cup sliced pitted green olives 3 pounds chicken parts 2 Tbsp brown sugar 1/2 cup dry white wine 1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight. 2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves. Serves 4.