1 chicken in pieces
1/2 green pepper
1 sm. onion
8 cloves garlic
1 tsp. rum
1/2 c. wine
1 tsp. cornstarch
1 tsp. romero
2 chicken bouillon cubes
2 c. water
1/2 c. oil

Heat oil in Dutch oven, add sliced peppers, onions and mashed garlic. Add bouillon cubes and Romero and chicken. Cover until chicken skin is dark. Take out chicken. In a small bowl, mix wine and cornstarch. Add to juices in pan. Return chicken to pan. Cover and let stand for 5 minutes. Serve.