HUNTER'S CHICKEN
Serves 6

3 1/2 lb. chicken pieces
pinch of brown sugar, pepper, paprika cinnamon and Aji no Moto (this last one optional)
Adobo Pavochón to taste
1 sliced green pepper
1 red pepper sliced
2 onions sliced
cilantrillo picadito
2 bay leaves
chopped parsley
1 portobello mushroom sliced
4 sliced garlic cloves
1 can mushrooms drained
1/4 cup dry Sherry
1 can tomato wedges, drained
3 tb flour
3 tb water
White rice or pasta

Rinse the chicken and pot dry. Season with garlic cloves, pepper, cinnamon, adobo Pavochón, pinch of paprika and Aji No Moto. Place green peppers, red pepper, onions, mushrooms in crock pot. Add seasoned chicken parts. Pour in sherry, pinch of sugar and tomatoes. Stir well. Cover and cook 8 to 10 hours. Make smooth paste with flour and water. Stir into crock pot and cook on high 15 to 30 minutes. Serve over rice or pasta. Adapted from Rival's Cookbook.