3-3 1/2 lb. chicken
2 tbsp. olive or salad oil
2 cloves garlic, pressed or minced
1 lg. onion, chopped
1 lg. green pepper, chopped
4 sm. thin-skinned potatoes
3/4 tsp. each oregano leaves & ground cumin
16 oz. tomato sauce
1/3 c. dry white wine
1/2 c. each raisins & pitted ripe olives
1 c. frozen peas, thawed

Cut chicken into serving size pieces. Place oil in a deep 12-14 inch frying pan and set over medium heat. Add chicken and cook until browned on all sides. Remove chicken and all except 2 tablespoons of fat from pan. Add garlic, onion and pepper. Cook, stirring until limp. Cut potatoes into 1 inch chunks. Add potatoes, oregano, cumin, tomato sauce, wine, chicken, raisins and olives to pan.

Bring to boil, then lower heat, cover and simmer, turning chicken over once, until meat is no longer pink when slashed near bone, about 30 minutes. Stir in peas; cook until hot.