CASSEROLED CHICKEN ROMERO STYLE:

4 or 5 pounds of chicken pieces (I prefer the thighs)
4 big sliced onions
2 sliced red pimentos
2 sliced green pimentos (slices as for fajitas
4 sliced tomatoes
Adobo Criollo to taste
3 garlic cloves, crushed
1/2 cup raisins
1/2 cup chopped green olives
1/2 cup sliced almonds
2 bay leaves
1/2 cup orange liqueur
1/2 cup water or stock
1 tbsp Paprika
Soy Sauce to taste
6 potatoes, peeled and sliced.

Very early in the morning, you add all these ingredients to a large pot, and cook them in a very low temperature, until it makes its own sauce and is completely tender. Cook it for approximately 2 1/2 hours.

Serve it with white rice and salad.