Mexican Chicken Fricassee

Cut the chicken into small pieces. Add salt and crushed garlic, drizzle the juice of the lemon or orange. Marinate the chicken for a few hours.

Heat the oil and brown the dried chicken in it. Heat more oil in another frying pan. Add the chopped onion and peppers and sauté until soft. Add the chopped tomatoes and do the whole thing in a covered saucepan for about 35 min. Add the capers, raisins, slivered almonds, peas, olives, the wine and half of the pimentos cut into strips. Continue cooking for another 10 to 15 min.

Serve with white long grain rice garnished with the remaining pimento strips, then sprinkle with the toasted bread cubes.

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