CHICKEN STEW MOORISH STYLE
6 servings (can be doubled)

1 (4 pound) chicken, in pieces
2 1/2 tsp salt
4 garlic cloves
4 grains of black-pepper
1 tsp olive oil
3 sliced onions
8 stuffed olives, sliced
1/2 pound smoked ham diced
1/3 cup tomato sauce
1/2 cup basic Sofrito
1/2 cup dry-sherry,
1 bay leaf
1 tsp olive oil (another)
1/2 tsp ground cinnamon
1 cup frozen or boiled corn kernels.

Wash the chicken and cut it in pieces. Salt it.

In a mortar, crush the garlic cloves, the black pepper, add the oil and season the chicken pieces with this Adobo. Let it rest, covered, for 1/2 hour.

Heat about 1/4 cup olive oil in a skillet and saute the chicken with the smoked ham and sofrito, over medium high heat for 5 minutes.

Then, heat a larger skillet or caldero, add half the onion slices, the chicken mixture over the onion, the olives, tomato sauce, wine, bay leaf and ground cinnamon. Add the remaining sliced onions. Bring to a boil. Reduce the heat and simmer for 30 minutes or until almost done.

Add the corn, simmer 5 more minutes, and serve.