INGREDIENTS:
1 4-pound chicken, cut into pieces 1 tablespoon salt 1 teaspoon black pepper
1/2 tablespoon dried oregano 3 tablespoons safflower oil 4 ounces smoked ham, diced
1/2 cup basic recaito 1 Italian frying pepper, seeded and diced 1/2 cup alcaparrado
1 tablespoon white-wine vinegar 2 cups tomato sauce 2 cups water
1/2 cup golden rum 3 bay leaves
1 Season the chicken with salt, pepper, and oregano. Set aside. Heat the oil in a large skillet and saute the ham, recaito, frying pepper, and alcaparrado over medium heat for 5 minutes. Add the chicken and cook for 5 minutes more. Stir in the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 25 minutes.