Chicken Stew or Fricasse, Puerto Rican Style

2 crushed garlic cloves
1 tsp oregano
salt and pepper
1 tb balsamic vinegar
2 tb achiote oil
3 1/2 lbs chicken pieces
4 oz ham coarsely chopped
2 bay leaves
1 onion chopped
1 green pepper, chopped
2 tomatoes, seeded and chopped
1/2 cup chicken stock
1/2 cup white wine or beer
3 potatoes, peeled and quartered
1/2 cup sliced stuffed olives
1 tb drained capers, chopped if too big
2 pimientos, coarsely chopped

Mix together the garlic, oregano, salt and pepper to taste, the vinegar, achiote oil, and rub with the mixture the chicken pieces. Place in a covered bowl and refrigerate, at least 4 hours. Transfer the chicken and marinade to a heavy casserole and add the ham, bay leaf, onion, pepper, tomatoes, stock and wine. Cover and simmer for half an hour. Add the potatoes and continue cooking until potatoes and chicken are both done, about 20 more minutes. Remove bay leaf and discard. Add the olives, capers and pimientos and cook 5 more minutes to heat well. Serves 6. You can add more broth if its necessary. We serve our stews with white rice and tostones de plátano verde.