Pour 1 tsp of the oil into a high sided skillet on medium heat and lightly brown the legs and gizzards. Remove from the pan and set aside. Pour the remaining teaspoonful of oil into the same skillet and fry until limp - about 5 minutes. Add the garlic and tomato paste and cook on medium heat until the tomato paste darkens, about 10 minutes, stirring continuously to prevent scorching. Add the tomatoes, carrots, potatoes, raisins and 1/3 cup of the wine and stir well. Return the browned chicken and gizzards to the skillet and add the bay leaves, pushing them down into the sauce. Sprinkle with the salt, pepper and allspice, cover and reduce the heat then simmer for 30 minutes.
Remove the chicken legs and set aside. Discard the bay leaves. Stir in the peas, mushrooms and remaining 1/4 cup of the wine. Bring to a boil, remove from the heat and stir in the arrowroot slurry. Return to the heat and bring to a boil to thicken and clear - about 30 seconds. If desired, snip off the exposed leg bones on the chicken with a pair of poultry shears. Return the chicken to the skillet to heat through.
Just before serving, dust the surface with the allspice and cayenne pepper.
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