|Frying chicken||3 1⁄2 Pound, cut up|
|Olive oil/Salad oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, seeded, chopped|
|Potatoes||4 Small (Thin Skinned Potatoes)|
|Oregano leaves||3⁄4 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Tomato sauce||15 Ounce (1 Large Can)|
|Dry white wine/Water||1⁄3 Cup (5.33 tbs)|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs), thawed|
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken; pat dry.
Heat oil in a 5 to 6-quart pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 2 tablespoons drippings.
Add garlic, onion, and bell pepper to pan.
Cook, stirring, until onion is soft.
Cut potatoes into 1-inch chunks; add to pan along with oregano, cumin, tomato sauce, wine, raisins, olives, and chicken.
Bring to a boil; then reduce heat, cover, and simmer, turning chicken once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Skim and discard fat from sauce.
Stir in peas; cook just until hot.