Pollo Frito(Fried Chicken)

• 1 fryer chicken, about 2 1/2 lb., cut into generous bite-sized pieces
• 2 cloves garlic, crushed or 1/2 tsp. garlic powder
• salt and ground black pepper to taste
• 1 tsp. dried oregano
• 1/4 tsp. onion powder (optional)
• 3 Tbsp. olive oil
• 1 Tbsp. vinegar
• vegetable oil for frying
• 1 c. flour
• 1 medium stewing chicken, about 2 1/2 lb., cut into serving pieces
• 2 cloves garlic, peeled
• 4 whole peppercorns
• salt to taste
• 1 tsp. dried oregano
• 1 bay leaf
• 3 sprigs fresh parsley
• medium potatoes, halved and quartered
• small onion, thinly sliced
• 1 tsp. sofrito
• 1 (8 oz.) can tomato sauce
• 5 to 6 pitted, medium black olives, rinsed in cold water
• 1 (4 oz.) jar pimentos, drained

1. Rinse chicken pieces under cold running water and pat dry with paper towels.
2. Put the garlic, peppercorns, salt and oregano into a mortar and pound until crushed.
3. Rub this seasoning thoroughly into the chicken pieces, including the liver, gizzard and neck.

chicken, garlic, salt, oregano, onion powder, olive oil, vinegar, vegetable oil, flour, stewing chicken, garlic, peppercorns, salt, oregano, bay leaf, parsley, potatoes, onion, sofrito, tomato sauce, black olives, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938688 (may not work)