Estofado de Pollo - Chicken stew

Ingredientes:

6 pieces of Chicken (cut up)
3 table spoon of cooking oil (corn or olive)
3 medium slices of cinnamon
1 garlic clove finely chopped
2 bay leaves
¼ cup of raisins
¼ cup of cored and chopped green olives
¼ cup of dry sherry wine or 1 tbsp of brown sugar
1-2 medium potatoes (or 1 big) peeled cut up into bite size pieces
2 good size carrots peeled cut up into bite size pieces
½ onion, chopped
1 ½ chopped tomatoes (fresh)
2 Fresh jalapeño (whole)
1 cup of water
salt and pepper

Directions:
Season the chicken on all sides with salt, pepper and garlic, peel off the skin before you season it, heat the oil in a large saucepan over medium heat and add the chicken and brown well on both sides. Remove chicken pieces as they are brown and set them aside.
Place the carrots in the saucepan and sauté them in the remaining oil until tender, stirring constantly, Return the chicken to the saucepan, next
combine all the ingredients except the wine (or sugar) , stir in well for 5 minutes
Bring the stew to a simmer and cook another 15 to 20 minutes, stirring occasionally. Add a pinch or two of salt. It will thicken at this stage. Add the wine (or sugar) and stir in for 2 more minutes.
If you want a thicker stew continue simmering until your get the desired thickness.
Taste and correct seasonings
Serve with white steamed rice.

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