Chicken Estofado

Remove the skin from the chicken pieces. Rub them with garlic salt and marinate in the refrigerator several hours or overnight.

Using half the vegetable oil, saute the chicken pieces in a large skillet. Breast meat will require a shorter cooking time than the legs and thighs. Turn to brown on all sides and cook until just done. Do not overcook, as the chicken will cook further in the sauce.

Heat the remaining oil in a large cazuela or Dutch oven and saute the onion and garlic until the onion has wilted. Add the tomatoes, cinnamon, thyme, olives, almonds, raisins and salt to taste. Cook until the tomatoes have thoroughly softened and rendered their juice.

Puree the tomato mixture in a blender, adding broth as necessary to move the blades. This will have to be done in two batches.

Put puree through a food mill or push through a strainer to achieve a smooth consistency. Return the sauce to the cazuela or Dutch oven, adding the chicken pieces, parsley and bay leaf. The sauce should coat a spoon. If it is too thick, add chicken broth as necessary. Taste for salt. When chicken is heated through, add jalapenos or serranos with their escabeche (vinaigrette in which they are packed.)

Serve immediately, garnishing with additional olives, almonds and raisins if desired.